Manging Creativity and Innovation MGT5302
- Academic Session: 2021-22
- School: Adam Smith Business School
- Credits: 10
- Level: Level 5 (SCQF level 11)
- Typically Offered: Semester 1
- Available to Visiting Students: No
- Available to Erasmus Students: No
This course will focus on creativity and innovation in management and their impact on increasing competitive advantage of organisations. The course will also explore the complexity of the creative process at the individual, group and organizational level, as well as discuss the competencies of a 'creative manager'.
14 hours of lectures and 4 hours of tutorials.
Essay (demonstrating students' understanding of the key concepts and theoretical models and their practical application) 2,500 words.
This course will focus on creativity and innovation in management and their impact on increasing competitive advantage of organisations. With the shift away from creativity as a characteristic of an individual, to the focus on the social and organizational context for creativity, issues such as organisational culture and work climate have become more prominent in the study of management. The course will explore the complexity of these issues with a view to defining the characteristics of a creative organisation and creative management. The students will also be encouraged to examine the characteristics of a 'creative manager', his/her competencies, and leadership styles.
Intended Learning Outcomes of Course
By the end of this course students will be able to:
1. Critically reflect on the role of creativity, innovation, learning and knowledge in increasing competitive advantage of organisations.
2. Demonstrate a critical understanding of the complexities of the creative process at individual, group and organizational level.
3. Appraise the impact of learning and development and organisational culture on creativity and innovation in organisations.
4. Reflect critically the notion of a creative manager, his/her competencies, and leadership styles.
Minimum Requirement for Award of Credits
Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.