ECTS label

As part of Bologna Day 2014, the ‘Diploma Supplement’ and ECTS labels were awarded in Vienna on 24 March 2014. “The awarding of these quality labels is a milestone on our journey towards jointly achieving the goals of the Bologna Process through open dialogue,” says Roland Psenner, Vice-Rector for Teaching and Students, who accepted the awards in Vienna.

Transparency, Quality and Internationalisation

The application of and compliance with international quality standards forms part of the University of Innsbruck’s internationalisation strategy. As one of the key tools of the Bologna Process, the ‘Diploma Supplement’ supports the international comparability of degree programmes and student mobility. The ‘Diploma Supplement’ label is a mark of quality for the high-standard implementation of the Bologna Process. In order to obtain the label, study-related information (e.g. further study programmes and their entry requirements) was reorganised and translated into English; and is now available to all interested parties. All the efforts made to achieve the label support further development and quality assurance in the areas of study and teaching.

Sustainability

The structured, uniform and comprehensive presentation of all Bologna-compliant university degree programmes makes it possible to contextualise and compare the University of Innsbruck’s offering within the European educational landscape. Cooperation and international agreements, particularly in the area of student mobility, are also facilitated, as relevant information is available to international partners in both German and English.

Achieving label status required the collaboration of countless staff members from various departments responsible for student support and the smooth running of academic operations. As part of this process, cross-departmental procedures were also discussed and changes developed which, whilst not directly related to the label, will ultimately benefit all students through improved collaboration within the university.

Further information

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