Entrepreneurship and Management in the Social and Health Care Sector (5 cr)

Objective

Operating and cost 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 organisations 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 organisation
- Students have the basic skills to start a business and also know how to use public advisory services to start a business.
- Students know the social significance of entrepreneurship and the relationship between the economy and business.

Supervisory work and management
- Students understand the importance of management and human resources for the success of the organisation and the company.
- Students identify general work skills, responsibilities and ways of organising work and adopt an entrepreneurial approach to work.

Content

- Legislation, contractual practices and funding in the field of social and health services
- Social challenges and their impacts on service needs and production
- Entrepreneurial attitude and skills
- Productisation, pricing, quality, branding and marketing of services
- Establishing 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 organisations
- Working life skills and their importance in the operations of organisations 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 organisation

Location and time

N/A

Materials

N/A

Teaching methods

N/A

Employer connections

-

Exam schedules

N/A

International connections

-

Completion alternatives

N/A

Student workload

N/A

Content scheduling

N/A

Further information

N/A

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 use professional terminology in a controlled way and justify their choices based on the needs of the client using a broad knowledge base. Students systematically evaluate the conditions and consequences of their own actions.

Students act independently and professionally in a variety of contexts in accordance with objectives and apply working methods appropriately and safely.

Students work in a variety of situations in accordance with professional ethics and are committed to contributing to teamwork.

Assessment methods and criteria

N/A