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Course Description

Turn your sellable value-added food product into a viable business. Learn to create a legal business entity, scale production, source ingredients, ensure food safety, manage your finances, and sell at local markets.

This is an online, self-paced course. This course also includes 10 hours of MFIC facility time.

Notes

 

 

Prerequisites

If you wish to bypass the BUS6822 prerequisite, please contact us via email or phone call.

Email:  uhmcmfic@hawaii.edu

Phone Number: 808-984-3850

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Enroll Now - Select a section to enroll in
Type
Online - Independent Learning
Dates
Apr 01, 2025 to Jun 30, 2025
Contact Hours
30.0
Location
Course Fee(s)
Tuition non-credit $199.00
Potential Discount(s)
Section Notes
Have a Food Product Idea or Recipe Consumers Would Love? The Concept to Consumer Incubator Program, is an in depth class that teaches food industry best practices for taking your recipe idea or concept and turning it into a viable value-added food product for the retail marketplace! This course is suited for individuals that already have a product prototype and basic recipe and will provide access to educational resources and professional consultants to help you learn what it takes to build a food business and brand. Learn product development for food manufacturing, ingredient sourcing, costing, branding their products and how to manage the intricacies of a small supply chain, building alliances to lower costs, and valuable best practices for growing a business. Convert a basic recipe into a manufacturing formula. Participants will have the opportunity to introduce their products to industry experts and receive valuable feedback on the their products market readiness. Offered in a hybrid format of online modules (via the laulima.hawaii.edu) and face-to-face coaching (by appointment with instructor), total class time is 30 hours. Concurrent enrollment in CULN6020 for Kitchen access highly recommended. Completion of an online Survey application required prior to acceptance. Curriculum development for this course is supported in part by the US Department of Commerce Minority Business Development Agency Grant MB21OBD8020251.
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