Entrepreneurship in Food Business
Course
Key Information
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100% Online |
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22 February - 2 May 2021 Live learning and discussion with instructor every week |
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50 Hours of Learning 10 weeks of study: 4-5 hours per week |
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Euro €1240 All inclusive |
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English Course offered in English |
Learning Outcomes
Upon successful completion of this course, you will be able to:
- Understand the nature and definition of food entrepreneurship
- Understand the 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
This course has been developed to help you develop your role as a social, economic and technological change agent. It is designed for those who wish to understand, support, finance or facilitate the creation and growth of new food ventures that are based upon innovative ideas which significantly change the status quo. This course explores how entrepreneurs influence and alter the market dynamics of the world we live in.
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.
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 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 bed and breakfasts in South Australia’s South East.
Academic Coordinator 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 holds a PhD in Food Localism, a Masters in Entrepreneurship and Innovation, and a Le Cordon Bleu Masters in Gastronomy.
Career Opportunities
Food business consultant, supervisor, manager or owner.
Here is the course outline:
Introduction to EntrepreneurshipMeet 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 EntrepreneurshipUnderstand the history of entrepreneurship and its evolution over the ages. |
Forms of EntrepreneurshipExplore the wide range of different forms of entrepreneurship. |
Social Entrepreneurship and the Timmons ModelIdentify the motivations for social entrepreneurship and understand entrepreneurship as a construct using the Timmons model. |
The Entrepreneurial MindDefine 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. |
Creativity, Ideas and InnovationDefine ideas, creativity and innovation and build your understanding of how to apply creative thinking methodologies. |
InnovationContinue exploring the differences between creativity, ideas and innovation. |
Opportunities: Drivers, Emerging Trends, Buying an Existing BusinessIdentify factors that drive opportunities and learn how to realise opportunities. |
Screening Business OpportunitiesLearn how entrepreneurs use their creativity to turn ideas into opportunity and how to screen opportunities to your advantage. |
Rural Food EntrepreneurshipExamine 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:
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Certificate of Completion |
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Statement of Results |