Study Guide

Objective

Operating and costing environment
- Students are familiar with the different ways of organising and providing social and health services and the guiding legislation
- Students understand the importance of productivity and profitability of organizations and companies’ operations and are able to assess the costs and productivity of operations

Work community development
- Students understand and know the importance of development and quality in the production of a service
- Students are able to create new work practices and business ideas.

Entrepreneurship and business organization
- Students have the basic skills to start a business and they are also know how to utilize of the public advisory services in starting a business
- Students know the social significance of entrepreneurship as well as the relationship between the economics and business

Supervision and management
- Students understand the importance of management practices and personnel for the success of organization and the business
- Students identify general working life skills, responsibilities and work organization methods and adopt the entrepreneurial way of working

Content

- legislation, contractual practices and funding in the field of social and health services
- social challenges and impacts on service needs and production
- entrepreneurial attitude and skills
- productization, pricing, quality, branding and marketing of services
- starting a business from a business idea to a business plan
- different types of companies
- procurement procedures and tendering
- management skills and quality development in the operation of organizations
- working life skills and their importance in the operations of organizations and businesses: life management, communication skills, innovation capacity and digital skills
- collecting and using available information for operational development and management
- understanding client needs
- partnership networks as part of the success of the business and the organization

Location and time

Orientation lecture : 24.1.2023. klo 16.00
Join Zoom Meeting
https://metropolia.zoom.us/j/65641084395

Materials

Course material in Moodle, Moodle.metropolia.fi, Johtaminen ja yrittäjyys (verkkototeutus)

Teaching methods

There are three sections in this course

Section 1 Orientation to Leadership and Entrepreneurship (group discussion) 24.1 - 12.2 (1.0 cr,)
1a Management in the social and health sector 24.1- 3.2 (0.5 cr)
1b Opportunity for Entrepreneurship in the Social and Health Sector 1.2 - 12.2 (0.5 cr)

Section 2 Management: managing a company/organization in the health and wellness sector (group assignment, essay assignment) 2.0 credits, 13.2 - 26.3.
2a Management: Legislation governing social and health services, organization and production of social services (1.0 credits)
2b Management: Interview of the director/supervisor/entrepreneur - management of social and health services/management of nursing work (1.0 credits)

Section 3 Development of a business idea/ organization's business idea, 2.0 credits 1.3 - 16.4
3a Entrepreneurship: Development of social and health services (1.5 credits)
3b Entrepreneurship: Business plan for an ideated service, (0.5 credits)

Exam schedules

Ability to run rejected partitions with the following possible implementations

Completion alternatives

No alternative

Student workload

5 cr = 27h x 5cr = 135h

Content scheduling

There are three sections in this course

Section 1 Orientation to Leadership and Entrepreneurship (group discussion) 24.1 - 12.2 (1.0 cr,)
1a Management in the social and health sector 24.1- 3.2 (0.5 cr)
1b Opportunity for Entrepreneurship in the Social and Health Sector 1.2 - 12.2 (0.5 cr)

Section 2 Management: managing a company/organization in the health and wellness sector (group assignment, essay assignment) 2.0 credits, 13.2 - 26.3.
2a Management: Legislation governing social and health services, organization and production of social services (1.0 credits)
2b Management: Interview of the director/supervisor/entrepreneur - management of social and health services/management of nursing work (1.0 credits)

Section 3 Development of a business idea/ organization's business idea, 2.0 credits 1.3 - 16.4
3a Entrepreneurship: Development of social and health services (1.5 credits)
3b Entrepreneurship: Business plan for an ideated service, (0.5 credits)

Further information

The student confirms his / her place with the implementation of the course by being present at the beginning of the teaching or otherwise in a manner separately agreed with the teacher, which can be, for example, the return of the first learning task. If a student is unable to attend the beginning of teaching due to illness, he or she can also confirm his or her place of study by notifying the teacher in advance. Admission to the course is conditional until the Prerequisites specified for the course have been reviewed. If the registered student does not participate in the implementation, the teacher responsible for the course will remove the student from the implementation within two weeks of the start of the Study. Registration times are defined in the annual learning activity clock. (Degree Regulations Section 32)

Recognition of Prior Learning (RPL):
Enter the name of the person mentioned in your degree programme's guidelines as the person in charge of processing the application or RPL responsible teacher of this course (Eero Kokko)

Tasks and Materials drawn up by the teacher are works under the Copyright Act (404/61) on which the teacher has copyright. Tasks and Materials may not be used other than in their own studies. Their public dissemination is only allowed with the teacher's permission

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

Students master professional concepts, and they justify their choices using the comprehensive knowledge base, based on the client’s needs. Students assess systematically the prerequisites and consequences of their own actions.

Students act independently and professionally aiming at goals set to them in their operating environment as well as apply working methods appropriately and safely.

Students work according to professional ethics as well as commit themselves to the group, enhancing its functioning.

Assessment criteria, approved/failed

Students master professional concepts, and they justify their choices using the comprehensive knowledge base, based on the client’s needs. Students assess systematically the prerequisites and consequences of their own actions.

Students act independently and professionally aiming at goals set to them in their operating environment as well as apply working methods appropriately and safely.

Students work according to professional ethics as well as commit themselves to the group, enhancing its functioning.

Assessment methods and criteria

Participation in all sections. The grade consists of the approved performance of sections and the average rating of the tasks in sections 2 and 3.

Section 1 Orientation to Leadership and Entrepreneurship (pair discussion) 1.0 cr. Approved / Rejected
- 1a Management in the social and health sector 0.5 cr. Approved / Rejected
- 1b Opportunity for Entrepreneurship in the Social and Health Sector 0.5 cr. Approved / Rejected

Section 2 Management: Military Enterprise / Organization Management (group work, essay assignment) 2.0 cr. Evaluation scale 0-5
- 2a Management: Legislation governing military services, organization and production of military services 1.0 cr. Evaluation scale 0-5
- 2b Management: Interview with a manager / supervisor / entrepreneur - management of military services / management of nursing 1.0 cr. Approved / Rejected

Section 3 Development of a business idea / organizational business idea (group work, essay assignment), 2.0 cr Evaluation scale 0-5
- 3a Entrepreneurship: Development of social and health services 1.0 cr. Evaluation scale 0-5
- 3b Entrepreneurship: Business Plan, 0,5 cr. Approved / Rejected

Grading criterion for the course, satisfactory (1-2)
The student demonstrates that they master the basic content of the course,
but in independent knowledge acquisition, interpretation and ability to combine what it learns there are flaws in the context of working life.

Grading criterion for the course, good (3-4)
The student demonstrates that they have a good control over the content of the course. He actively acquires knowledge and interprets its key links to the working world. He has the ability to analyze what they have learned and apply what is learned to the context of working life.

Grading criterion for the course, commendable (5)
The student demonstrates that they have a wide and wide control in competence assessment subjects the content of the course. He has an excellent purpose equivalent to information acquisition competence. He demonstrates independence, accountability and ability in the solutions he has made to guide others. His ability to apply what he learns to the context of working life shows creativity and broadness.