Students’ entrepreneurial intentions are an important variable for the design of entrepreneurial teaching and learning at a higher education institution. Some students already developed ideas about starting their own company before attending an entrepreneurial course or seeking institutional support for their plans. The design of entrepreneurial teaching however includes besides programmes or modules on entrepreneurship also regulations, culture and the provision of information. Students who perceive the different aspects of the entrepreneurial teaching and learning design, the more likely is that their entrepreneurial intentions will realise as action, e.g., as founding a start-up business.

Relevance of input

Considering students’ intentions in the design of entrepreneurial teaching and learning is a must for higher education institutions. Cultures, regulations or information that is found to be unclear, too bureaucratic or irrelevant will hinder students to venture into their own businesses or develop an entrepreneurial mindset.

Examples of interventions at institutional level

To better connect to students’ entrepreneurial intentions higher education institutions can – besides surveying these intentions – create a climate for entrepreneurship that support students’ intentions. Oftedal et al. (2017) mention the creation of a positive entrepreneurial cultures, including the establishment of a positive image of the entrepreneur, media campaigns on entrepreneurship, including events and business plan competitions can also be helpful. Encouraging students with concrete plans, and also clear regulations for financial support for start-up companies are further instrument to connect to students’ intentions.

Back to Fiche

Other relevant resources
  • n/a
Links to selected HEInnovate case studies
Further reading
  • Oftedal, Elin Merethe; Iakovleva, Tatiana A.; Foss, Lene (2018): University Context Matter: An Institutional Perspective on Entrepreneurial Intentions of Students. In Education & Training 60, pp. 873–890. DOI: 10.1108/ET-06-2016-0098