Study Guide

Teaching methods

Implementation: P2P-project with Sustainable Tourism Company, Espoo Nuuksio.
The Content: Creating and designing service description about sustainable tourism business. Target group: International customers.
Other modules: Project Management
Contact meetings: Every Tuesday. Available also for Blended learning students (oikeustradenomit, monimuodot)

Location and time

PreBrief: 12.1.2021, 14:00-16:00
Brieffing with the company: 19.1.2020, in Nuuksio National park (Haltia)
Other appointments with the company will be agreed during the project.

Learning materials and recommended literature

Sources will be agreed after the Project Brieffing.

Co-operation with working life and/or RDI

The project will be implemented fully with the working life partner (Company).

Important dates

Brief Meeting with co-operation partner: 18.1.2020, 13.00-16.00. Espoo, Nuuksio National Park.
Project will be finished by half of the May.

Forms of internationality

Company´s target group: International customers, e.g. Germany, Netherlands

Students workload

8h team working at campus and 8h independent & individual working

Content and scheduling

The Content: Business development & designing, marketing, content marketing, web-pages content, service descripitions and design

Grading scale

H-5

Evaluation methods and criteria

Evaluation criteria: Level 2 will be used.
https://laureauas.sharepoint.com/sites/linken/Documents/Assessment%20criteria%20for%20bachelor%20students%20a2018-.pdf#search=evaluation

FRAMEWORK FOR ASSESSING THE COMPETENCE OF BACHELOR STUDENTS The assessment framework includes two requirement levels, Level I and Level II. The requirement level of a module/study unit/project is determined before its implementation begins. Within the requirement levels of the assessment framework, the required competence is described for levels H/1 (H=’pass’), 3 and 5. The competence acquired by students is assessed comprehensively. For good competence (3), it is required to also meet the criteria for satisfactory competence. Similarly, for excellent competence (5), the assessment criteria for satisfactory and good competence must also be met. If the criteria for good competence are not fully met but all the criteria for a satisfactory level are met, the grade will be 2. Similarly, the student’s grade will be 4 if the competence level is good but still not excellent in all respects.
REQUIREMENT LEVEL I PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT Assessed as applicable: TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY 5 THE STUDENT IS ABLE TO – use professional concepts extensively – compare and choose relevant information – report and communicate in a professional manner – work independently, using the skills and methods learned – take responsibility for interaction with customers and/or co-operation partners and for responding to their needs – anticipate his/her need for guidance – promote the team’s work and team spirit – manage his/her time appropriately, completing the agreed tasks at the required quality level – work responsibly, applying the skills and methods learned – plan and evaluate their work, taking safety and/or ethical aspects into consideration 3 THE STUDENT IS ABLE TO – use professional concepts in a consistent manner when explaining various work practices and situations – gather information and use his/her knowledge basis –report in the agreed manner – work using the skills and methods learned – engage in professional interaction with customers and/or co-operation partners and identify their needs – take part in guidance and utilise it – engage in goal-oriented work in a team – plan and manage the progress of his/her work and use of time – detect safety-related risks – justify this/her actions in accordance with the professional code of conduct H/1 THE STUDENT IS ABLE TO – use essential professional concepts when explaining various work practices and situations – search for information in different sources – report – work under guidance using the skills and methods learned – interact with customers and/or cooperation partners – receive guidance – work as a member of a team – plan the progress of his/her work and use of time under guidance – work safely and in accordance with the professional code of conduct – follow the provided instructions and rules
REQUIREMENT LEVEL II PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT Assessed as applicable: TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY 5 THE STUDENT IS ABLE TO – analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge – evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact – anticipate needs of customers and/or co-operation partners – evaluate and develop the team’s entrepreneurial and responsible approach to work – evaluate the possibilities for utilising competence and plan his/her personal development and development of the team 3 THE STUDENT IS ABLE TO – critically evaluate information and justify their actions with science-based knowledge – propose creative solutions at work – promote professional cooperation and enhance customer and partner relationships – act in a manner that promotes the team’s entrepreneurial and responsible approach to work - describe the development of his/her competence in relation to the learning outcomes H/1 THE STUDENT IS ABLE TO – use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis – report and communicate in a professional manner – act independently taking into account the operating environment – take responsibility for interaction with customers and/or co-operation partners and for responding to their needs – describe the significance of his/her actions for successful cooperation – describe his/her competence in relation to the learning outcomes