Production Work III: Documentation (2cr)
Code: 2B00BP43-3001
General information
- Enrollment
- 15.10.2021 - 31.01.2022
- Registration for the implementation has ended.
- Timing
- 21.03.2022 - 31.05.2022
- Implementation has ended.
- Number of ECTS credits allocated
- 2 cr
- Local portion
- 2 cr
- Mode of delivery
- Contact learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Bachelor of Culture and Arts, Cultural Management
- Teachers
- Esa Leikkari
- Jussi Kareinen
- Course
- 2B00BP43
Evaluation scale
1-5
Objective
The student is able to:
- perform the planning of the production-related assignments under guidance
- evaluate the activities of the production team
- evaluate his own activities as a member of the production team
- analyse the production process from a sustainable development perspective
Content
Students regularly document the production process and produce a production report at the end of production analysing the production process.
Student workload
Opiskelijan ajankäyttö 2 x 27 h = 54 h
Assessment criteria, satisfactory (1)
- the learning diary is poor and superficial
- evaluation of the production team is poor
- evaluation of the own activities as a member of the production team is poor
- the production report has made according to the instructions
- the production report shows the sustainability aspect
Assessment criteria, good (3)
- the learning diary is made according to the instructions
- evaluation of the production team is wide-ranging
- evaluation of the own activities as a member of the production has made by conscientiously
- the production report has made by conscientiously
-the production report clearly shows the sustainability aspect
Assessment criteria, excellent (5)
- the learning diary is made by regularly and evaluation of the own activities is wide-ranging
- evaluation of the production team is accurate and detailed
- the production report is versatile and has made by conscientiously
- the production report has comprehensively taken into account the sustainability aspect