Responsible Entrepreneurship in Food Business (5 cr)
Code: TO00BX21-3002
General information
- Enrollment
-
20.05.2024 - 01.09.2024
Registration for the implementation has ended.
- Timing
-
10.09.2024 - 21.10.2024
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Campus
- Laurea Leppävaara
- Teaching languages
- English
- Seats
- 20 - 40
- Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
- Complementary Competence, bachelor’s studies in English (CCM2), Services
- Teachers
- Susanna Ahonen
- Petri Vähäkangas
- Teacher in charge
- Petri Vähäkangas
- Groups
-
TOP224SYTäydentävä osaaminen (amk-tutkinto), S24, Palvelualat
-
CCM224SYComplementary competence (bachelor’s studies in English), S24, Services
- Study unit
- TO00BX21
Learning outcomes
The student is able to
- apply different aspects of entrepreneurship in practice in food business
- describe the basics of food production in business actions
- utilize future thinking in food business development
Location and time
Please refer to the Timetable Engine at https://lukkarit.laurea.fi/ for the schedule information. Laurea reserves the right to modify the timetable.
Materials
Given on lectures
Teaching methods
A blend of lectures and brainstorming sessions to develop the student's own product idea. Whenever possible, opportunities to explore responsibly operated food industry companies will be provided.
Employer connections
Company visit
Student workload
5 credit= 133,5h of students work
Content scheduling
Do you have a product idea? Are you interested in entrepreneurship in the food industry? Is sustainability close to your heart? This course explores the food industry from a sustainability perspective, facilitates networking, offers peer mentoring, and introduces existing companies. Even if you don't have a product idea, this course will give you a good understanding of sustainability in the food industry.
Evaluation scale
H-5