Skip to main content

Study and workplace skills (5cr)

Code: XY00EX56-3017

General information


Enrollment
04.08.2025 - 29.08.2025
Registration for the implementation has ended.
Timing
08.08.2025 - 31.05.2026
Implementation is running.
Number of ECTS credits allocated
5 cr
Local portion
5 cr
Mode of delivery
Contact learning
Unit
Department of Forestry, Food and Environmental Technology
Campus
Mikkeli Campus
Teaching languages
Finnish
Seats
20 - 40
Degree programmes
Degree Programme in Environmental Technology
Teachers
Tuula Kettunen
Teacher in charge
Tuula Kettunen
Groups
YTMI25SM
Environmental Technology, part-time studies
Course
XY00EX56

Realization has 8 reservations. Total duration of reservations is 13 h 30 min.

Time Topic Location
Fri 08.08.2025 time 09:00 - 12:00
(3 h 0 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A235 Teorialuokka
Fri 22.08.2025 time 15:30 - 17:00
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A245 Teorialuokka
Fri 19.09.2025 time 09:00 - 10:30
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A246 Teorialuokka
Fri 07.11.2025 time 12:30 - 14:00
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A240 Teorialuokka
Fri 14.11.2025 time 11:30 - 13:00
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A240 Teorialuokka
Fri 30.01.2026 time 12:15 - 13:45
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A232 Teorialuokka
Fri 13.02.2026 time 09:00 - 10:30
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A232 Teorialuokka
Fri 27.03.2026 time 10:45 - 12:15
(1 h 30 min)
Opinto- ja työelämävalmiudet XY00EX56-3017
A232 Teorialuokka
Changes to reservations may be possible.

Evaluation

Students can
a) use professional vocabulary systematically.
b) look for information in the key information sources of the field.
c) identify interrelated tasks.
d) work together with customers/clients, users and target groups.
e) use the key models, methods, software and techniques of the professional field.
f) work as team members in a goal-oriented way.
g).justify their actions according to the ethical principles of the professional field.

Go back to top of page