Lukuvuosi 2020 - 2021

•   Bachelor's Thesis A9286-3011 09.09.2020-16.12.2020  15 op  (MEA218SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - present justified suggestions for development in relation to working life
  - conceptualize phenomena related to working life based on research results
  - use proper research and development methods in order to produce new knowledge
  - act in development projects cooperatively and in a responsible manner with working life and other partners
  - evaluate his/her own activities and solutions critically
  - understand concepts in an extensive scale and present topics logically and based on arguments

  ---

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  09.09.2020 - 16.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 15 op

  Ryhmä(t)

  • MEA218SN

  Paikkoja

  1 - 30

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  T&K osuus

  15 op

  Arviointiasteikko

  H-5

•   Bachelor's Thesis A9286-3017 01.01.2021-31.12.2021  15 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - present justified suggestions for development in relation to working life
  - conceptualize phenomena related to working life based on research results
  - use proper research and development methods in order to produce new knowledge
  - act in development projects cooperatively and in a responsible manner with working life and other partners
  - evaluate his/her own activities and solutions critically
  - understand concepts in an extensive scale and present topics logically and based on arguments

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  01.01.2021 - 31.12.2021

  Ilmoittautumisaika

  24.05.2021 - 30.05.2021

  Opintopistemäärä

  • 15 op

  Ryhmä(t)

  • MEA219SN

  Paikkoja

  20 - 30

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  T&K osuus

  15 op

  Arviointiasteikko

  H-5

•   Business Game A9294-3002 01.08.2020-31.12.2020  5 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - use planning, analysis and decision-making tools and techniques in strategic planning
  - analyse financial statements and different kinds of business reports and use them as a basis for decisions
  - make business decisions in various business contexts and consider the multidimensional aspects of these decisions
  - make business decisions in groups

  ---

  Vastuuhenkilön nimi

  Miia Vakkuri

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Suomi

  Ajoitus

  01.08.2020 - 31.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 5 op

  Ryhmä(t)

  • MEA219SN

  Opettaja(t)

  Jami Riihihuhta, Miia Vakkuri

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Arviointiasteikko

  Hyväksytty/Hylätty

•   Career Planning: Work Search and Work in the Future R0236-3011 01.09.2020-31.07.2021  2 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - develop him/herself as an expert of his/her professional field and to plan his/her career
  - describe his/her competences by using a portfolio and job application documents
  - recognize existing career opportunities in the internationalizing labour market
  - network with other actors in the field and understands his/her network and the possibilities of network co-operation

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  01.09.2020 - 31.07.2021

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 2 op

  Ryhmä(t)

  • MEA219SN

  Paikkoja

  1 - 25

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Arviointiasteikko

  Hyväksytty/Hylätty

•   Career Planning: Working Life Competences R0237-3013 01.09.2020-31.12.2020  1 op  (MEA218SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - describe the meaning of his/her general working life competences in the world of work
  - apply for a job using a portfolio amongst other things
  - apply his/her knowledge of employee rights and responsibilities for his/her employment

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Suomi

  Ajoitus

  01.09.2020 - 31.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 1 op

  Ryhmä(t)

  • MEA218SN

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Arviointiasteikko

  Hyväksytty/Hylätty

•   Developing Service Systems A9298-3002 10.09.2020-31.12.2020  10 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - develop service processes as a part of a service system
  - evaluate and develop service production
  - plan and develop customer-oriented services
  - act as a superior in service production

  ---

  Toteutusmuoto

  80% Lähiopetus, 20% Etäopetus

  Toteutustapa

  During the study unit, students will work in teams at BarLaurea learning environment to develop services.
  Students need to be prepared to work efficiently and actively during the studies.

  Arviointimenetelmät ja arvioinnin perusteet

  Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.
  
  All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed. [If Urkund is used when assignments are checked, the lecturer will inform the students of this.]

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  10.09.2020 - 31.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 10 op

  Ryhmä(t)

  • MEA219SN

  Opettaja(t)

  Miia Vakkuri, Henry Lybäck

  Lisätietoja opiskelijoille

  This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
  According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  T&K osuus

  7 op

  Virtuaaliosuus

  2 op

  Arviointiasteikko

  H-5

  Opiskelijan ajankäyttö ja kuormitus

  One credit equals approximately 26.7 hours of work performed by the student.
  Please note that the project is carried out in teams and requires team work outside the scheduled lectures.

  Arviointikriteerit

  “Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. ... A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)

  Tyydyttävä

  PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
  – use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
  – report and communicate in a professional manner
  PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
  – 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
  TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
  – describe the significance of his/her actions for successful co-operation
  – describe his/her competence in relation to the learning outcomes

  Hyvä

  PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
  – critically evaluate information and justify their actions with science-based knowledge
  PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
  – propose creative solutions at work
  – promote professional co-operation and enhance customer and partner relationships
  TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
  – 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

  Kiitettävä

  PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
  – analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
  PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
  – 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
  TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
  – 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

•   Placement 2 R0245-3008 01.09.2020-31.12.2020  15 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - evaluate his/her competencies and the requirements of working life
  - develop and deepen his/her business competencies
  - analyse and develop the content of his/her work and the operation of the organisation as a member of the work community
  - establish personal working life connections and act in networks
  - evaluate his/her competencies and their development
  - plan his/her study path and career

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  01.09.2020 - 31.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 15 op

  Ryhmä(t)

  • MEA219SN

  Paikkoja

  1 - 25

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  T&K osuus

  5 op

  Arviointiasteikko

  Hyväksytty/Hylätty

•   Project Management and Communication R0238-3009 18.01.2021-17.05.2021  5 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - plan, implement and evaluate a practical project in multidisciplinary cooperation
  - work in an appropriate way in multicultural organisations and networks
  - acquire and use information to support development, and use ICT tools
  - communicate appropriately and in a goal-oriented way in the communication and documenting situations required by the project

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  20% Lähiopetus, 80% Etäopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  18.01.2021 - 17.05.2021

  Ilmoittautumisaika

  23.11.2020 - 29.11.2020

  Opintopistemäärä

  • 5 op

  Ryhmä(t)

  • MEA219SN

  Paikkoja

  20 - 40

  Opettaja(t)

  Annukka Korvenranta, Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  T&K osuus

  2 op

  Virtuaaliosuus

  4 op

  Arviointiasteikko

  H-5

•   Research and Development Methods R0239-3014 11.09.2020-11.12.2020  5 op  (MEA218SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - choose the proper methods for development project and give reasons for these choices
  - collect empirical data and analyse it
  - interpret empirical results and make conclusions based on them
  - recognizes the ethical point of view of the research and development work
  - evaluate the reliability and validity of research
  - apply the principles of research communication orally and in writing
  - draw up and interpret research and development reports

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  11.09.2020 - 11.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 5 op

  Ryhmä(t)

  • MEA218SN

  Paikkoja

  15 - 25

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  T&K osuus

  5 op

  Arviointiasteikko

  H-5

•   Service Innovations A9297-3001 07.09.2020-14.12.2020  10 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - carry out an innovation project applying the newest existing knowledge and service innovation and design methods
  - work in multisectoral projects
  - apply creative problem-solving and develop working methods

  ---

  Vastuuhenkilön nimi

  Miia Vakkuri

  Toteutusmuoto

  70% Lähiopetus, 30% Etäopetus

  Oppimateriaali ja suositeltava kirjallisuus

  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.

  Toteutustapa

  During the study unit, students will work in teams with a client to develop services.
  Students need to be prepared to work efficiently and actively during the studies.

  Arviointimenetelmät ja arvioinnin perusteet

  Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.
  
  All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed. [If Urkund is used when assignments are checked, the lecturer will inform the students of this.]

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  07.09.2020 - 14.12.2020

  Ilmoittautumisaika

  18.05.2020 - 24.05.2020

  Opintopistemäärä

  • 10 op

  Ryhmä(t)

  • MEA219SN

  Opettaja(t)

  Annukka Korvenranta, Miia Vakkuri

  Lisätietoja opiskelijoille

  This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
  According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  T&K osuus

  8 op

  Virtuaaliosuus

  3 op

  Arviointiasteikko

  H-5

  Työelämäyhteistyö ja/tai TKI

  You will work with a client to create new service ideas and a concept for them.
  Project with XX, design challenge is stated in the beginning of the study unit.

  Toteutuksen tärkeät päivät

  Active participation in lectures and workshops is required due to the service desing methods and tools used.

  Opiskelijan ajankäyttö ja kuormitus

  One credit equals approximately 26.7 hours of work performed by the student.
  Please note that the project is carried out in teams and requires team work outside the scheduled lectures.

  Sisältö ja sen jaksotus

  KEY CONCEPTS
  ------------------------
  Service design / design thinking
  Service design process and tools
  Customer Insight (Persona & Customer Journey)
  Value proposition
  Prototyping & testing
  Business Model Canvas
  Service Concept
  ASSIGNMENTS
  -----------------------
  Customer project
  Development of service concept / team work
  Evaluated using scale (5-1)
  Service Design Portfolio
  Created during the process
  The finished service design portfolio is given to the customer project provider

  Arviointikriteerit

  “Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. ... A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)

  Tyydyttävä

  PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
  – use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
  – report and communicate in a professional manner
  PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
  – 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
  TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
  – describe the significance of his/her actions for successful co-operation
  – describe his/her competence in relation to the learning outcomes

  Hyvä

  PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
  – critically evaluate information and justify their actions with science-based knowledge
  PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
  – propose creative solutions at work
  – promote professional co-operation and enhance customer and partner relationships
  TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
  – 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

  Kiitettävä

  PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
  – analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
  PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
  – 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
  TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
  – 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

Lukuvuosi 2021 - 2022

•   Career Planning: Working Life Competences R0237-3017 01.08.2021-31.12.2021  1 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - describe the meaning of his/her general working life competences in the world of work
  - apply for a job using a portfolio amongst other things
  - apply his/her knowledge of employee rights and responsibilities for his/her employment

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  01.08.2021 - 31.12.2021

  Ilmoittautumisaika

  24.05.2021 - 30.05.2021

  Opintopistemäärä

  • 1 op

  Ryhmä(t)

  • MEA219SN

  Paikkoja

  20 - 40

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  Arviointiasteikko

  Hyväksytty/Hylätty

•   Research and Development Methods R0239-3020 01.08.2021-31.12.2021  5 op  (MEA219SN) +-
  Opintojakson osaamistavoitteet

  The student is able to
  - choose the proper methods for development project and give reasons for these choices
  - collect empirical data and analyse it
  - interpret empirical results and make conclusions based on them
  - recognizes the ethical point of view of the research and development work
  - evaluate the reliability and validity of research
  - apply the principles of research communication orally and in writing
  - draw up and interpret research and development reports

  ---

  Vastuuhenkilön nimi

  Sirkka Antinluoma

  Toteutusmuoto

  Lähiopetus

  Opetuskieli/-kielet

  Englanti

  Ajoitus

  01.08.2021 - 31.12.2021

  Ilmoittautumisaika

  24.05.2021 - 30.05.2021

  Opintopistemäärä

  • 5 op

  Ryhmä(t)

  • MEA219SN

  Paikkoja

  20 - 40

  Opettaja(t)

  Sirkka Antinluoma

  Yksikkö

  Laurea Leppävaara, palvelu

  Koulutus

  Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

  Toimipiste

  Laurea Leppävaara

  T&K osuus

  5 op

  Arviointiasteikko

  H-5