Event Eating Design (5 cr)

Objectives (course unit)

Student:
- can describe the event process as a whole
- can explain the components of a successful event and parses a successful transaction service and related processes
- can design and implement a food event in customer-oriented and responsibly
- can evaluate the effects and effectiveness of the event
controls the project work as a team member, in their own role and with stakeholders
- strengthens the employee experience by encouraging a team and by providing constructive feedback

Content (course unit)

WHAT does the event and incident breakdown mean?
HOW are customer orientation, responsibility and cooperation between stakeholders in the event?
HOW is the event planned, implemented and evaluated its implementation and results?
HOW can the storyline and experience can be utilized in events?

Assessment criteria, satisfactory (1-2) (course unit)

The student identifies and is able to define the key phenomena and concepts associated with event production and event service.
The student performs the tasks involved in the transactions of event production. He knows a variety of procedures in event organization.
The student is able to act as a member of the event team and lead themselves.
The student is able to look at and evaluate things about their own perspective and taking responsibility for its own performance.
The student is able to give and receive feedback

Assessment criteria, good (3-4) (course unit)

The student identifies and is able to define the key phenomena and concepts associated with event production and event service.
The student performs the tasks involved in the transactions of event production. He knows a variety of procedures in event organization.
The student is able to act as a member of the event team and lead themselves.
The student is able to look at and evaluate things about their own perspective and taking responsibility for its own performance.
The student is able to give and receive feedback

Assessment criteria, excellent (5) (course unit)

The student is able to explain the broad-based entities associated with the event and event service process and to present solutions in a professional context.
The student is able to search and evaluate different ways of working and solving models, as well as planning and implementing a responsible event. The student is able to combine different solutions creatively or create new.
The student is able to critically evaluate the success of the event, as well as their own and other activities.
The student is able to create a story and an experience in the whole of the event or opportunity.
The student is able to act responsibly and exemplarily committed to the overall performance of different stakeholders.
The student uses feedback systematically as an instrument for professional growth in its own and community.

Location and time

Tapahtumien toteutukset Catering Studiossa.

Exam schedules

Suullinen paritentti .12.2024

Assessment methods and criteria

Tapahtumien suunnittelu, johtaminen/toteuttaminen, arviointi (tiimi,  40 %, 0—5)
Ammatillinen osallistuminen (yksilö, 30 %,  0—5)
Itse- ja vertaisarviointi koko ryhmästä (yksilö, 10 %,  0—5)
Paritentti (työpari, 20 %,  0—5)

Arviointi perustuu opintojakson arviointikriteereihin. Lisäksi ammatillisen osallistumisen osalta on omat tarkemmat kriteerit, jotka löytyvät opintojakson Moodlesta. Samoja kriteerejä voi hyödyntää itse- ja vertaisarvioinnin tukena.

Assessment scale

0-5

Teaching methods

Luennot, työpajat
Tiimitehtävät
Tapahtumajärjestäminen
Paritentti

Learning materials

Sovitaan opintojakson alussa.

Student workload

Opintojakson laajuus on 5 opintopistetta, joka tarkoittaa 135 h opiskelijan työtä. Opintojakson kuormittavuus voi kuitenkin vaihdella ennakko-osaamisestasi riippuen.

Lähiopetusta on 46 h ja itsenäistä työskentelyä 89 h.

Content scheduling

Opintojakson lähitunnit pidetään seuraavasti.

Torstai 24.10. klo 9-15
Torstai 31.10. klo 9-20 iltatilaisuus, porrastetut työajat, 6 h per hlö
Torstai 7.11. klo 9-20 iltatilaisuus, porrastetut työajat, 6 h per hlö
Torstai 14.11. klo 8-16
Torstai 21.11. klo 8-16
Torstai 28.11. klo 8-17
Torstai 5.12. klo 9-12


HUOM! Aikatauluun saattaa tulla muutoksia, joista tiedotetaan viimeistään opintojakson aloituksessa!

Completion alternatives

Ei valinnaisia suoritustapoja.

Practical training and working life cooperation

Opintojakson tapahtumat ovat eri sidosryhmien toimeksiantoja. Yhteistyötä tehdään Pirkanmaan opojen, Digikeittiö-hankkeen, AhlmanEdun, Mara-alan veto- ja pitovoimatyöryhmän sekä alan yritysten kanssa.

Further information

Opintojaksolla järjestetään tapahtumia, joiden kokonaisvaltaisessa suunnittelussa, toteutuksessa/johtamisessa ja arvioinnissa vahvistetaan esihenkilövalmiuksia. Tapahtuman järjestämisen -prosessin haltuun ottamisen ohella painotetaan tarinallistamista ja ohjaustaitoja. Tarinallistamisesta pidetään Tarinakone Oy:n pitämä sparraustyöpaja opintojakson aloituskerralla.