No upcoming implementations yet.
Depending on the implementation, learning takes place for example in intercampus camps, workshops, project work, independent studies, teamwork and peer-to-peer learning. The assessment of one’s own learning.
Books and articles on the content topics, companies’ web-portals, industry related reports and statistics, and different kinds of development tools.
Students will participate in learning activities that involve selected partner organisations or community members.
n/a
English
This course fosters the development of an international mindset by incorporating international elements and examples into the learning content. The facilitators use instructional methods that are appropriate for culturally diverse participants. Lessons are conducted in English, and the readings include international resources. The learning activities are also done in English, and they encourage participants to explore and reflect on glocal issues and perspectives whilst contributing to intercultural competence.
15.01.2024 - 17.05.2024
The main idea is learning to create Super Experiences, which truly enhance the customer engagement. The professional profile of an experience designer needs specific competences, which in this entity are: • Empathy is about the ability of truly and deeply understanding the life, needs and desires of a customer. It is also measured through teamwork skills: how well do the teams and the individuals enhance each other's strengths and respect each other's differences. • Sense-making is about the rationality, profitability and do-ability but also about the meaningfulness of the actions, ideas and concepts created by the teams. • Curiosity measures the initiative and fearlessness of the designer. It is about approaching people and challenges with an open and accepting mindset. Curiosity is also about daring to see and try unconventional and unexpected solutions. • Volition is about actually getting things done. It is about taking control of the task and not waiting for orders. • WOW-ness is a key competence of an experience designer. Ability to create something for customers that really affects their feelings.
02.01.2024 - 12.01.2024
Marika Alhonen, Mario Passos Ascencao, Mariitta Rauhala, Erkki Häkkilä
15 - 40
* Passed course is assessed on a scale of 1 to 5. The assessment criteria are presented for grades 1 - 3 - 5.
RESTO Restonomi
0.00 cr
0.00 cr
H-5
Depending on the implementation, learning takes place for example in intercampus camps, workshops, project work, independent studies, teamwork and peer-to-peer learning. The assessment of one’s own learning.
Books and articles on the content topics, companies’ web-portals, industry related reports and statistics, and different kinds of development tools.
English
16.01.2023 - 19.05.2023
The main idea is learn to create Super Experiences, which truly enhance the customer engagement. The professional profile of an experience designer needs specific competences, which in this entity are • Empathy Empathy is about the ability of truly and deeply understanding the life, needs and desires of a customer. It is also measured through teamwork skills: how well do the teams and the individuals enhance each other's strengths and respect each other's differences. • Sense-making Sense-making is about the rationality, profitability and doability but also about the meaningfulness of the actions, ideas and concepts created by the teams. • Curiosity Curiosity measures the initiative and fearlessness of the designer. It is about approaching people and challenges with an open and accepting mindset. Curiosity is also about daring to see and try unconventional and unexpected solutions. • Volition is about actually getting things done. It is about taking control of the task and not waiting for orders. • WOW-ness is a key competence of an experience designer. Ability to create something for customers that really affects their feelings.
28.11.2020 - 28.11.2020
Kalle Räihä, Marika Alhonen, Mario Passos Ascencao, Mariitta Rauhala, Erkki Häkkilä
15 - 40
Passed course is assessed on a scale of 1 to 5. The assessment criteria are presented for grades 1 - 3 - 5.
RESTO Restonomi
0.00 cr
0.00 cr
H-5