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課程名稱 |
創業實務-1
Entrepreneurship in Practice-1 |
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開課學期 |
108-1 |
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授課對象 |
管理學院 管理學院企業管理碩士專班(GMBA) |
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授課教師 |
陳彥豪 |
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課號 |
GMBA7117 |
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課程識別碼 |
749EM1360 |
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班次 |
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學分 |
3.0 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
第3,5,6,8,10,12,15,18 週
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上課地點 |
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備註 |
本課程以英語授課。密集課程。gmba.ntu.edu.tw/en/academics/2019_fall_course。與張佳欽、鄭名道合授
限GMBA班學位生
總人數上限：30人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1081GMBA_EIP |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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為確保您我的權利,請尊重智慧財產權及不得非法影印
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課程概述 |
To create a new business, whether startup a new company or build it in an existed enterprise, is a dynamic progress with many uncertainties. It’s highly related to the entrepreneur for the chance to success. Even it’s hard to teach entrepreneurship, this course will try to give students the attitude of being an entrepreneur through some concept, practices, as well as skills. Learning by doing will be the core spirit of the course delivery method. |
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課程目標 |
This course will try to show the key theories and methods, which is related to the progress of starting up a new business. Students need to develop a new business by practicing those concepts taught in the class, step by step. This progress thorough whole class will bring students about the concept, attitude and skills of being a real entrepreneur. |
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課程要求 |
The students who want to join this class must know the requirement:
1. The schedule of the course is intensive. Students should be able to commit to attend every session.
2. Students NEED to have the willingness to be an entrepreneur, otherwise, you might feel bored in the class.
3. This course emphasizes “action learning”. Students might need to do his/her own works in/beyond the class.
4. Students will need to work with team for business project throughout whole course. The Team will be formed by students’ business interest and student DO NOT need to form a team before class.
5. Each team needs to come up a pitch for your business concept in the end of this class, which will be the key performance indicator of this class. |
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預期每週課後學習時數 |
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Office Hours |
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指定閱讀 |
待補 |
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參考書目 |
待補 |
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評量方式
(僅供參考) |
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