Techniques of Foreign Trade
Structure Type: | Study unit |
---|---|
Code: | TFS2201 |
Type: | Optional obligatory / Basic Studies |
Curriculum: | T-FE 2008V |
Level: | Bachelor of Business Administration |
Year of Study: | 3 (2010-2011) |
Credits: | 7 cr |
Responsible Teacher: | Blomquist, Helena |
Language of Instruction: | Swedish |
Courses During the Academic Year 2010-2011
Impl. | Study Time | Teacher(s) | Language | Enrolment |
---|---|---|---|---|
5 | 2010-10-25 – 2011-03-04 | Helena Blomquist | Swedish | 2010-10-04 – 2010-10-29 |
6 | 2011-01-03 – 2011-05-27 | Helena Blomquist | Finnish | 2010-12-07 – 2011-01-09 |
Learning Outcomes
The student is able to handle export and import activities. He/she gets familiar with drawing up the contract, terms of delivery, documents, transportation, settlements, insurance and forwarding in the international trade.
Student's Workload
Studerandes arbetsmängd totalt 210 h
- handledd undervisning 90 h
- självständigt arbete 120 h
Prerequisites / Recommended Optional Courses
Entrepreneurship
Contents
Export and import plans, contents of a foreign contract. Incoterms. Documents needed in foreign trade. Transportation. Insurance, forwarding and dispatch of goods and customs clearance in international trade.
Recommended or Required Reading and Other Learning Resources/Tools
- Melin, K. 2002 eller nyare upplaga. Ulkomaankaupan tekniikka. Vaasan yliopiston julkaisuja. Opetusjulkaisuja 54.
- Ahokangas, P. Pihkala, T. 2001. Kansainväilstyvä yritys. Helsinki. Edita.
- Koskinen, H. et.al. 2007. Huolinta-alan käsikirja. Suomen Spedservice Oy. Helsinki. Kirjapaino Libris.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, individual assigments, project work, group work.
Assessment Criteria
1 the student understands techniques of foreign trade
3 the student understands well tecchniques of foreign trade
5 the student understands excellent techniques of foreign trade
Assessment Methods
Examinations 50%, individual and group assignments, project report 50%.
Numerical (0-5).