Module One focuses on personal development, developing interpersonal and communication skills and creative thinking. The topics covered in the module will include:

  • Characteristics and qualities of an entrepreneur
  • Self-assessment of existing skills
  • Team dynamics
  • Communication
  • Creative thinking
  • Decision Making – (opportunity recognition)
  •  Influencing and negotiating
  • Idea Generation

This module will focus on developing the soft skills required to become a food entrepreneur i.e. Creative thinking and Innovation contributes to the growth of an entrepreneurial mind set and allow students to safely executing ideas i.e. design thinking; creative thinking. Team dynamics and Team Theory enables students to develop skills by networking, collaborating and understanding their place in a team and other team personalities.

On the completion of the module students will be able to:
– Demonstrate critical awareness of the creative thinking and opportunity recognition process and the ability to demonstrate a range of tools and techniques used to stimulate creative thinking
– Evaluate their own place within the team work environment and recognize the optimal team dynamics required for venture creation
– Identify relevant problems in relation to venture creation and solutions created in a team context

Module Two focuses on the implementation discipline of entrepreneurship and innovation and the skills and knowledge required to do so. The modules include topics such as:

  • Product design/Design Thinking
  • Customer engagement
  • Demand/supply driven
  • Market research/customer development
  • Lean Start up
  • Business model generation/Benchmarking
  • Business Collaboration
  • Business theory/financial planning
  • Competitor analysis
  • Supply chain design/dynamics
  • Sales and marketing (brand design)
  • Business management
  • Business management skills (day to day business running and understanding the funding available)
  • Pitching and Presenting skills
  • Strategy for early stage growth

Module two will develop the hard skills associated with entrepreneurship. This module is based on experiential learning so students will “learn by doing”. Students will be set challenges putting theory into practise, therefore giving them the real life pressure of entrepreneurship i.e. testing their prototype with their target audience and the general public.

On the completion of the module students will be able to:
– Create new food business concepts and evaluate options for advanced product design and testing
– Demonstrate an understanding of the various business models and lean start-up tools and understand how to use them to create insights and interpretations
– Interpret and evaluate basic financial modelling and have the ability to conduct financial planning, control and pricing
– Understand the importance of business planning and the ability to develop a business plans

Module Three focuses on Business and ICT skills, how to grow business using digital technologies and create opportunity via online collaborations. The modules will include the following topics:

  • Website design
  • Digital marketing – social media
  • Online platforms (business management)
  • Financial transactions (bank accounts, paypal etc)
  • Digital security
  • Branding
  • Communication

The module will also include CV workshops, personal professional development, interview techniques, mock interviews and building a professional profile on social media channels.

On completion of the module students will be able to:
– Demonstrate a clear understanding of marketing principles for launching a start-up food business
– Design and implement marketing strategies
– Formulate Brand strategies
– Understand and use Social Media and Digital marketing tools for business and brand development
– Build a professional personal and business profile
– Prepare and deliver business presentations/pitches

Module Four focuses on developing the core skills required for venture creation in food and will include the following topics:

  • Regulations (region, product, market access, business regulations, labelling)
  • Quality assurance – quality systems
  • Logistics, distribution, market access
  • Market characteristics
  • Processing
  • Nutrition
  • Sustainability
  • Adding value/value added

On completion of the module students will be able to:
– Critically analyse and understand the European food systems
– Evaluate options for advanced product design and testing
– Interpret food law and hygiene standards and apply them to product
– Evaluate the product and market to see where value could be added and implement a strategy to achieve that

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