Professional Skills in Business (3 cr)

Objectives (course unit)

The student can use his/her professional knowledge in business life situations.
The aim of the course is to develop the professional business communication skills in conjunction with learning the professional skills.
It will provide a good base for using English as a professional language.

Content (course unit)

Presentations, team work, meetings and negotiations, writing and reviewing technical reports, case-studies and ”trouble shooting” are used to apply the subject matter learnt during lectures. Learning by doing, active participation,
workshops, written and oral tasks.

Exam schedules

No exam.

Assessment methods and criteria

Self evaluation, peer evaluation and continuous assessment. We evaluate the three aspects defined by the European Joint Assessment Framework used in TAMK.
Knowing
Doing
Being

Teaching methods

Presentations, team work, meetings and negotiations,information search, innovation, case-studies and trouble shooting. Workshops, projects.

Learning materials

Material created by students

Student workload

3-hour session each week and some 2-3 hours of independent work

Content scheduling

Weeks 2-3 Team building, Input: Future, Independent research. Goals
Weeks 4-5 :Bioproducts as a platform. Preparing the project
Weeks 6: Carbon Sink meeting; Food project preparation
Weeks 7&8 Sharing and preparing. Team work skills
Week 9: No lessons
Weeks 10-15 Planning, Doing, Debriefing, Evaluation

Completion alternatives

None

Practical training and working life cooperation

Visitors, excursions

International connections

International groups.

Assessment criteria - fail (0) (Not in use, Look at the Assessment criteria above)

Tasks not completed

Assessment criteria - satisfactory (1-2) (Not in use, Look at the Assessment criteria above)

Knowing
Can recognise and define field-related phenomena and basic concepts.
Recognises processes.
Defines the most important terms.
Doing
Manages the assigned tasks under supervision/assisted.
Knows diverse courses of action but cannot justify his/her choices.
Being
Can give and receive feedback.
Considers and assesses things from his/her viewpoint.
Can work in a group.
Recognises his/her interaction skills.
Recognises important courses of action in the field.
Takes responsibility for his/her own work.

Assessment criteria - good (3-4) (Not in use, Look at the Assessment criteria above)

Knowing
Structures relations between field-related phenomena and concepts.
Applies knowledge on the tasks.
Explains the processes.
Compares the different processes and products.
Structures things in relation to one another.
Doing
Can select the most appropriate course of action from diverse options and justify his/her choice.
Applies substance matter learnt in previous studies
Makes a plan/plans before carrying out tasks
Limits tasks/problems to have an appropriate scope.
Solves problems.
Being
Can give and receive feedback actively and constructively.
Considers and assesses things both from his/her and the close community's viewpoint.
Can cooperate responsibly and is ready to develop his/her interaction skills.
Recognises and follows the important courses of action in the field.
Takes responsibility and commits to the group activities in addition to his/her own work.
Can describe and assess the economic and wellbeing related effects of his/her own work.

Assessment criteria - excellent (5) (Not in use, Look at the Assessment criteria above)

Knowing
Understands extensive entities and relations between them in the bio-product field.
Analyses processes.
Doing
Can search for diverse courses of action and solution alternatives, justify his/her choices and try new courses of action.
Doing
Assesses diverse solution alternatives.
Combines solution alternatives creatively or creates new ones.
Being
Uses feedback systematically as a professional growth tool in his/her own work and the community.
Considers and assesses himself/herself and his/her professional community or task.
Can cooperate responsibly, flexibly and constructively. Develops his/her own and the group's interaction.
Works responsibly and in a committed manner considering the community and field requirements and needs.
Understands the economic and wellbeing related effects of his/her work and can anticipate them in his/her work.