Study Guide

Learning outcomes

The student is able to
- explain the key national and international health care policies related to changes in the social welfare and health care operating environment
- evaluate the impact of services promoting health and well-being and the needs for reform from the perspective of individuals and society
- analyse the good practices of transformational organisations, well-functioning work communities and leadership
- lead and coordinate their own and their team’s activities
- evaluate quality management, cost-effectiveness and patient safety as well as the factors that affect their execution and results
- identify the special features of entrepreneurship in the social welfare and health care sector and the significance of entrepreneurship to the service system
- develop and describe a new business idea (product or service) related to social welfare and health care services
- plan, implement and evaluate an innovation project in the context of a multidisciplinary expert community and network
- employ applicable research, project-work and service-design methods in an innovation project
- evaluate the process of an innovation project and the project’s outcome with regard to the goals set

Teaching methods

PART 1 Leadership 4cr (Marina Arvonen)
Leadership part includes 4 lectures and independent work as doing assignments in canvas.


Implementation:
-orientation (compulsory) 19.4.2023
-self-management in nursing
-management in functional work communities
-key health policy guidelines in SOTE services
-the nurse as an evaluator of operational quality
-quality and patients safety in nursing
-basics of accounting in healthcare

PART 2 AND 3 Entrepreneurship and innovative nursing 6 cr

Key to achieving the competence goals are
a. management of the theoretical foundations related to development activities,
b. knowledge of development methods and service design; and
c. active participation in the development team and learning community.

Implementation:

- Mandatory orientation 8.2.2023 (Take not of Laurea´s Degree Regulation).
Introduction to service design.
- Implementation of service design development stages and application of development methods in teams, co-development workshops and project.
- Tasks of entrepreneurship
- Final evaluation

Location and time

Implementation will take place in Tikkurila

Learning materials and recommended literature

Part 1: Material is in canvas workspace
Part 2: Stickdorn, M., Lawrence, A. and Hormess, M., Schneider, J. 2018.This is service design doing : applying service design thinking in the real world : a practitioner's handbook.Canada: O'Reilly.
Part 3. Material will be given during lessons and canvas workspace

Alternative completion methods of implementation

No alternative completion option for the whole study unit.

Co-operation with working life and/or RDI

Part 2 and 3. The participatory co-development project is implemented in full in working life co-operation.

Important dates

PART 1 Leadership (Marina Arvonen)
19.4.2023 orientation (compulsory)
26.4.2023 basics of accounting in nursing (compulsory)
16.5.2023 SOTE (compulsory)
24.5.2023 Lean lecture (compulsory)

PART 2 and 3 Entrepreneurship and Innovative nursing

Carefully check the implementation times in Pakki
The student must commit to being present at all contact lessons as these are mandatory.
Completion of the development task is not possible without the support of contact teaching.

Forms of internationality

1 cr = 27 hours of student´s workload

Students workload

1 cr = 27 hours of student´s workload

PART 1 Leadership 5 cr =135 h (Marina Arvonen)
Prediscussion 10h
Lectures: 16h and independent work for assignment 107 h, test 2h

PART 2 and 3 6cr = 135 hours
Contact lessons 54 hours
Hours for project implementation 30 hours
Independent work 51 hours

Content and scheduling

TIME TABLE CAN BE FOUND IN PAKKI

PART 1 Leadership 5 cr, (Marina Arvonen)
- self leadership
-human resource management
-well being at workplace
-the health and social services reform
-coaching style of management (LEAN)
-managerial work: managing change, professional development, safety, quality, ethics

PART 2 INNOVATIVE NURSING-Service Design

-Co-creation as an approach in service design
-Description of service needs of different client groups
-Use of basic methods of service design
-Evaluation of the results, process, outcome, and effectiveness
-Prototyping and testing in service designs

Part 3 ENTREPRENURSHIP
-Entrepreneurship competence framework
-Development of competence
-Forces of change in working life
-Entrepreneural working life
-Being a nurse Entrepreneur

Further information for students

The competence defined in the module can be developed by participating in courses and working in a project.

A student MUST be present during ORIENTATION in which case, his/her participation as well as securing a place in the course are confirmed.

Registration will be rejected if the student does not report his / her absence from the start of the study. In such a case, the student will be replaced by the next student in the queue (Laura's degree regulations).

Grading scale

Approved/Failed

Evaluation methods and criteria

Laurea's level 2 of the common assessment criteria is used to assess the competence aimed at the study.

More detailed evaluation criteria for the parts of the courses are announced and reviewed in the course orientations

Part 1: Leadership Fail, TI-K5
Part 2: Service design
Assignment Fail, TI-K5
Project Fail, TI-K5
Part 3: Entrepreneurship Fail, TI-K5

Evaluation criteria, fail (0)

The student does not meet the approved performance criteria.

Evaluation criteria, satisfactory (1-2)

The student is able to;

-use consistently professional terms and demonstrate
familiarization with the knowledge base
- report and communicate professionally
-action independently, taking into account the operating environment
- take responsibility with the customer and / or partner
and meeting their needs
-describe their own activities
-See the importance for the success of cooperation
- describe their skills in relation to the learning outcomes of the study unit.

Evaluation criteria, good (3-4)

The student is able to;

-critically evaluate the information and justify it with the help of researched information
-present solutions for professionals tasks using creativity
- to promote professional cooperation and to develop customer or partnership relationships
-promotes the group's entrepreneurial activities and has a responsible approach to work
- describe their own skills development in relation to the learning outcomes of the study unit.

Evaluation criteria, excellent (5)

The student is able to;

-evaluate and develop the group entrepreneurial and responsible working statement
- assess competence exploitation opportunities as well plan your own and the group´s development
-evaluate the knowledge, skill produced or the applicability of the idea and
effectiveness with other connections
-anticipate the customer and / or the needs of the partners
-analyze the acquired information and make conclusions as well as combining theoretical and experiential knowledge with each other