Future conceptualisation of wellbeing services (5 cr)
Code: KU00FI92-3001
General information
- Enrollment
-
07.04.2025 - 21.04.2025
Registration for the implementation has begun.
- Timing
-
01.08.2025 - 31.12.2025
The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 4 cr
- Virtual portion
- 1 cr
- RDI portion
- 3 cr
- Mode of delivery
- Blended learning
- Unit
- Department of Social Services and Promotion of Functional Ability
- Campus
- Kouvola Campus
- Teaching languages
- Finnish
- Seats
- 20 - 40
- Degree programmes
- Master's Degree Programme in Cultural Well-being
- Master's Degree Programme in Cultural Well-being (Health and welfare)
- Teachers
- Marko Raitanen
- Marjo Suviranta
- Teacher in charge
- Marjo Suviranta
- Groups
-
KUSKV25KYCultural well-being, master studies
-
KUMKV25KYCultural well-being, master studies
- Course
- KU00FI92
Realization has 5 reservations. Total duration of reservations is 13 h 15 min.
Time | Topic | Location |
---|---|---|
Thu 04.09.2025 time 13:00 - 14:30 (1 h 30 min) |
Tulevaisuuden hyvinvointipalveluiden konseptointi KU00FI92-3001 |
Etäopetus lukujärjestyksen mukaan
|
Thu 04.09.2025 time 14:45 - 16:15 (1 h 30 min) |
Tulevaisuuden hyvinvointipalveluiden konseptointi KU00FI92-3001 |
Etäopetus lukujärjestyksen mukaan
|
Fri 07.11.2025 time 13:00 - 14:30 (1 h 30 min) |
Tulevaisuuden hyvinvointipalveluiden konseptointi KU00FI92-3001 |
329A
Teoria-/monitoimitila (40+), 3. kerros
|
Fri 07.11.2025 time 14:45 - 16:15 (1 h 30 min) |
Tulevaisuuden hyvinvointipalveluiden konseptointi KU00FI92-3001 |
329A
Teoria-/monitoimitila (40+), 3. kerros
|
Thu 11.12.2025 time 09:00 - 16:15 (7 h 15 min) |
Tulevaisuuden hyvinvointipalveluiden konseptointi KU00FI92-3001 |
Etäopetus lukujärjestyksen mukaan
|
Objective
You can specify the objectives and definitions for a service concept based on research.
You can utilize brainstorming methods innovatively and widely in developing a concept.
You can visualize the planning, assess it and design alternative solutions together with the stakeholders.
Content
How do you design and carry out a service concept for a chosen task?
How do you analyze and justify the choices made in the different phases?
How do you present a planned service concept to the stakeholders?
Course material
Osterwalder, A., Pigneur, Y., Bernarda, G. & Smith, A. 2014.
Value proposition Design. How to create products and services customer want.
New Jersey: John Wiley & Sons Inc
Stickdorn, M. & Schneider, J. (EDS.) 2012.
This is service design thinking. Basics -Tools - Cases. Amsterdam: BIS Publishers
Study forms and methods
Scheduled track:
Teaching organized according to timetable, in addition to working order share of the independent work as agreed.
Independent track:
The learning process that has been integrated into the work will be possible if in your assignments you can develop the know-how that has been mentioned in the objectives and contents of the study module. Contact the teacher of the study module before the beginning of the study module in good time to determine it
• is the learning process that has been integrated into the work possible in your own assignment
• what kind evidence you are able to give from your know-how
• witch parts of the study module you have to participate in teaching
RDI and work-related cooperation
Opintojakson oppimistehtävä toteutetaan TKI tai työelämäyhteistyönä.
Timing of exams and assignments
Opintojakso on vaiheistettu välipalautuksiin muotoluprosessin vaiheiden mukaan.
Välipalautuksia voi kehittää edelleen loppupalautusta varten.
Student workload
5 crs =135 H
Evaluation scale
1-5
Assessment methods and criteria
It is estimated: learning exercises and the student's self-reflection.
Grounds: contents, plane of exercises and the student's own estimate of the learning.
Active participation and approved assignments
Excellent (5), Good (4-3), Satisfactory (2-1) Fail (0)
Qualifications
Theoretical basis of cultural wellbeing
Meaning and possibilities of cultural wellbeing
Client experience in cultural well-being services