Study Guide

Objective

The Student
• is able to describe the main features of entrepreneurial competence and reflect personal objectives and strengths in relation to them.
• can illustrate and examine the social, cultural, ecological and economic value of the food industry and understand how values differ from each other
• can explain different value chains and value networks in the food industry
• is able to define the importance of food business in society and in the economy
• is able to illustrate the conditions for profitable business
• is able to describe the steps involved in setting up a business
• can identify the services offered by SeAMK to start and develop a business

Content

• Entrepreneurial competence
• Identification of value chains and value networks in different environments, production of value in different structures, such as companies and associations in the food industry
• Core concepts of entrepreneurship, business operations and revenue models, economic literacy, risk management in tourism and service industries
• Business Plan and Business Model Canvas as a tool for structuring a business idea
• Business as a part of society

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can
- take responsibility for their tasks (acts in an entrepreneur-like way)
- recognise their entrepreneurial competences and realize the importance of tolerance for ambiguity in their own actions
- recognise the customer’s key role in the planning of business activity
- recognise, in the business plan, their own competence and the customers and key partners of their company

Assessment criteria, good (3)

In addition to the above things, the student
- can assess their own potential for acting as an entrepreneur
- can assess the chance of success of business operations and becoming an entrepreneur
- can recognise the partners and networks most important for their business
- is familiar with the knowledge base of business and the connection of responsibility with business
- knows the basics of business calculations

Assessment criteria, excellent (5)

In addition to the above things, the student
- can assess the challenges and opportunities of entrepreneurship
- can analyse competitors’ importance for business
- analyse and assess their strategic choices and is aware of the social importance of business activities
- recognises, from the perspective of their business plan, the key risks, masters business calculations, and the pricing of their product or service

Objective

The Student
• is able to describe the main features of entrepreneurial competence and reflect personal objectives and strengths in relation to them.
• can illustrate and examine the social, cultural, ecological and economic value of the food industry and understand how values differ from each other
• can explain different value chains and value networks in the food industry
• is able to define the importance of food business in society and in the economy
• is able to illustrate the conditions for profitable business
• is able to describe the steps involved in setting up a business
• can identify the services offered by SeAMK to start and develop a business

Content

• Entrepreneurial competence
• Identification of value chains and value networks in different environments, production of value in different structures, such as companies and associations in the food industry
• Core concepts of entrepreneurship, business operations and revenue models, economic literacy, risk management in tourism and service industries
• Business Plan and Business Model Canvas as a tool for structuring a business idea
• Business as a part of society

Materials

To be provided by the lecturer.
Other supporting literature will be available from the SeAMK library.

Teaching methods

Lecturing
Class activities
Teamwork or groupwork

Student workload

Total of 81 hours.

- 12 hours for lecturing and in-class activities
- 69 hours for individual work and teamwork

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can
- take responsibility for their tasks (acts in an entrepreneur-like way)
- recognise their entrepreneurial competences and realize the importance of tolerance for ambiguity in their own actions
- recognise the customer’s key role in the planning of business activity
- recognise, in the business plan, their own competence and the customers and key partners of their company

Assessment criteria, good (3)

In addition to the above things, the student
- can assess their own potential for acting as an entrepreneur
- can assess the chance of success of business operations and becoming an entrepreneur
- can recognise the partners and networks most important for their business
- is familiar with the knowledge base of business and the connection of responsibility with business
- knows the basics of business calculations

Assessment criteria, excellent (5)

In addition to the above things, the student
- can assess the challenges and opportunities of entrepreneurship
- can analyse competitors’ importance for business
- analyse and assess their strategic choices and is aware of the social importance of business activities
- recognises, from the perspective of their business plan, the key risks, masters business calculations, and the pricing of their product or service