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Front Page > Archived Education > Business Economics (LT) > 2015V > PRACTICAL TRAINING (TXH0000)

PRACTICAL TRAINING

Structure Type: Degree structure
Code: TXH0000
Type: Compulsory / Professional Studies
Curriculum: LT 2015V
Level: Bachelor of Business Administration
Credits: 30 cr
Responsible Teacher: Waltermann, Marianne
Language of Instruction: Finnish

Learning Outcomes

During the practical training period the students familiarise with the working procedures and tasks in their own field of specialisation. The training period increases the students' professional skills and motivation. During the training period the students become acquainted with the activities, culture, work and social life of the organisation. The training period will emphasise internationalisation, entrepreneurship and professionalism.

Student's Workload

30 cp, 20 weeks work

Prerequisites / Recommended Optional Courses

Basic practical training 10 cp: No preliminary studies needen

Professional Practical Training 20 cp: A suitable among of advanced special studies

Contents

Opiskelija tutustuu työpaikan organisaation toimintaan, organisaatiokulttuuriin, työnjakoon, sosiaalisiin suhteisiin sekä harjaantuu työskentelemään ryhmän jäsenenä. Harjoittelun tulee edistää kansainvälisyyttä, yrittäjyyttä ja ammattieettistä ajattelutapaa

Recommended or Required Reading and Other Learning Resources/Tools

No material

Mode of Delivery / Planned Learning Activities and Teaching Methods

Training is guided studying on work

Assessment Criteria

Acknowledges/failed
In order to get work experience approved as training, the requirements of quality and scope of the training should meet the requirements of the degree programme

Assessment Methods

In order to get work experience approved as training, the requirements of quality and scope of the training should meet the requirements of the degree programme. A written report of the professional training is to be approved by the teacher responsible for practical training before the training can be accepted


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