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Online Learning Courses

Food Entrepreneurship


Course

 

Key information

100% Online
Learn at your own convenience
Starts 30 Mar 2020
Live online lecture session once a week
10 Weeks
5 - 6 hours of learning per week 
Euro 1180
All inclusive price

English
Course offered in English

 

Learning Outcome

Upon successful completion of this course, you will be able to:

  • Understand the nature and definition of food entrepreneurship
  • Understand factors that influence food entrepreneurship
  • Identify how entrepreneurship developed over time
  • Have an awareness of how food entrepreneurs go about taking advantage of an opportunity.

A number of perspectives are critically examined with the aim of developing or enhancing knowledge, applicable across a number of domains, as well as affording opportunities for the uptake of new skills and practices, and the honing of creative processes that provide the basis for a successful entrepreneurial venture.

 

Instructor

Dr. Susie Chant

Dr Susie Chant is a devoted foodie whose journey into academia was anything but direct. She is a self-described country girl who packed in an awful lot before turning her sights to full-time on study and research; and becoming an Australian expert on the history of local foods. After cooking at an English palace and working on an island paradise in her twenties, she launched three successful award winning restaurants and a few bed and breakfasts in South Australia’s South East. 

Academic Manager of Le Cordon Bleu, Lecturer at University of Adelaide’s Entrepreneurship, Commercialisation and Innovation Centre (ECIC) and a member of its Food Values Research Group, Dr. Chant is a PhD in Food Localism, a Masters in Entrepreneurship and Innovation, and a Le Cordon Bleu Masters in Gastronomy.

 

Who Is This Course For?

Passionate foodies, chefs, hospitality teachers, hospitality students, post-graduate students, or food industry professionals who are either curious about entrepreneurship or have a unique product idea or research they are considering commercialising.

Career Opportunities

Food business consultant, supervisor, manager or owner.

For more information:

Here is the course outline:

Introduction to Entrepreneurship

Meet Dr. Susie Chant, your instructor. In this lesson, Dr. Chant introduces the nature and definition of entrepreneurship and the factors that influence it.

History of Entrepreneurship

Understand the history of entrepreneurship and its evolution over the ages.

Forms of Entrepreneurship

Explore and understand the wide range of different forms of entrepreneurship.

Social Entrepreneurship and Entrepreneurship as a process – the Timmons model

Identify the motivations for social entrepreneurship and understand entrepreneurship as a construct using the Timmons model.

Creativity, Ideas and Innovation

Define ideas, creativity and innovation and build your understanding of how to apply creative thinking methodologies.

The Entrepreneurial Mind

Define the term entrepreneur, identify factors that could influence stress in entrepreneurs, identify the dominant themes of entrepreneurs, and understand the concept of entrepreneurial self-efficacy.

Innovation

Continue exploring the differences between creativity, ideas and innovation.

Opportunities: Drivers, Emerging Trends, Buying an Existing Business

Identify factors that drive opportunities and learn how to realise opportunities.

Screening Business Opportunities

Learn how entrepreneurs use their creativity to turn ideas into opportunity and how to screen opportunities to your advantage.

Rural Food Entrepreneurship

Examine the rural context of entrepreneurship, its economic challenges and the opportunities it affords for entrepreneurship.

Completion

The following certificates are awarded when the course is completed:

Certificate of Completion
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