Professional Development 1 - Critical Thinking and Problem Solving
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Professional Development 1 will develop students’ skills in critical thinking, problem solving and collaborative working necessary for professional and academic learning through group and teamwork, interactive class-based activities, team-based projects and a case study approach to business issues.
Unit details
- Location:
- College:
- Study level:Undergraduate
- Credit points ?12
- Unit codeBFP1100
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Case Study | Business Environment Scenarios | 30% |
| Presentation | Oral Presentations | 20% |
| Exercise | Problem Working Activities | 20% |
| Report | Reflective Journal and Report | 10% |
| Test | Individual and Team Readiness Tests | 20% |
Required reading
Strategies for Creative Problem Solving 2nd Edition
Fogler HS, LeBlanc S, (2008)
Prentice-Hall Ed., New Jersey
Where to next?
If you are interested in this unit as part of a course, refer to our how to apply page to find out more about our application process.
If you are a current VU student, you may be able to enrol in this unit as an elective.
- Contact the College of Business to see if you are able to take the unit.
You can also contact us directly:
- Ring us on +61 3 9919 6100
- Find answers and ask questions at GOTOVU
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.
How to apply
Already a VU student?
You may be able to enrol in this unit as an elective.
For more info contact the
College of Business
Courses this unit belongs to
- Associate Degree in Logistics
- Associate Degree in Culinary Management
- Bachelor of International Studies / Bachelor of Business
- Bachelor of Psychological Studies / Bachelor of Business
- Bachelor of Sport and Recreation Management / Bachelor of Business
- Bachelor of Laws / Bachelor of Business
- Bachelor of Business
- Diploma of Hospitality (Culinary Management)