Sustainable Food Entrepreneurship (5 cr)
Code: TP00BW28-3001
General information
Enrollment
12.06.2022 - 30.09.2022
Timing
27.10.2022 - 08.12.2022
Number of ECTS credits allocated
5 op
RDI proportion
3 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 25
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Jami Riihihuhta
- Susanna Ahonen
- Miia Vakkuri
- Henry Lybäck
Teacher in charge
Susanna Ahonen
Scheduling groups
- Avoin AMK (Size: 10. Open UAS: 10.)
Groups
-
PHA221SNDegree Programme in Hospitality Management and Service Design, daytime studies, S21, Leppävaara
-
TOP222SYTäydentävä osaaminen (amk-tutkinto), S22, Palvelualat
Small groups
Learning outcomes
The student is able to
- describe the principles of entrepreneurship in food production and the diverse potential of the sector
- comply with laws and regulations in food businesses that take into account sustainable development and responsible operation
- develop productization and marketing in food companies
- apply trends and forward-looking information to the food industry
Grading scale
H-5