BUS6823 - Value-added Product Training

Course Description

The purpose of these courses is to prepare students for career success in the AG/Food Industry. Surveys the fundamentals of American and Small AG/Food business enterprise. Establishes firm, decision-making processes, marketing assessments, financing, operations considerations, and government regulations in the AG/Food Industry. Covers development of a viable business plan using a business canvas. Designed for those who wish to start or are currently operating their own small AG/Food business. Topics include best practices for training on how to formulate a new AG/Food product for a manufacturing environment and obtaining critical knowledge required for establishing a new AG/Food product for retail/specialty AG/Food marketplace.

Course Outline

On successful completion of students will be able to: Part I: Food Business (16 hours) Class 1: Concept Creation Gary Albitz, 2 hours 5:30 - 7:20 Evaluate business: Now and beyond Recognize economic challenges, domestic, Island business Contrast starting your own business: the entrepreneurship alternative Class 2a: Concept to Test Market, Gary Albitz, 3 hours 5:30 - 7:20 Evaluate options for organizing small and large businesses Appraise AG/Food regulations (ethics and responsibility) Register and obtain AG/Food Hawaiian business license Evaluate Home Kitchen and Certified Kitchen requirements Understand requirements and apply for Heath Permit “Pass” Card 1 hour external research individual assignment Class 3a: Prototype Development/Qualify, Gary Albitz, 4 hours 5:30 - 7:20 Plan finances, cost of goods sold, cashflow analysis, P/L, Balance Sheet Understand students’ own lean business canvas 2 hour external research individual assignment Class 4a: Intro to Marketing/Social Media Gary Albitz 2 hours 5:30 - 7:20 Identify accounting and financial statements Technologies to manage information for AG/Food business decisions Introduce electronic commerce: Internet and online business 2 hour external research individual assignment Class 5a: Scaling Business and Product, Gary Albitz 3 hours 5:30 - 6:20 Examine legal concerns, health/safety requirements Review risk management/insurance Identify unique Human Resource Management, cultural requirements; Discuss management, leadership, and the internal organization Improve performance: empowerment, teamwork, communication Business Pitch Presentation 2 hour external research individual assignment Class 10: Tasting Event, Gary Albitz and Anthony, 2 hours Part II Value Add Food Product Development (24 hours plus 5 Lab Hours) Class 1b: Anthony LaBua-Keiser, 2 hours 7:30 - 9:00 (Team Teach) Develop a repeatable-able recipe Analyze AG/Food market competition .5 hour external research individual assignment Class 2b: Anthony LaBua-Keiser, 2.5 hours 7:30 - 9:00 (Team Teach) Develop a scale-able recipe Examine legal concerns, health/safety requirements Analyze value-add AG/Food production and operations management 1 hour external research individual assignment Class 3b: Anthony LaBua-Keiser, 2.5 hours 7:30 - 9:00 (Team Teach) Prepare prototype-ready value-added AG/Food product Examine customer-driven marketing and branding Identify Packaging Requirements 2 hour external research individual assignment 1 hour Lab Class 4b: Anthony LaBua-Keiser, 2.5 hours 7:30 - 9:00 (Team Teach) Appraise product and distribution strategies Advanced finances, cost of goods sold, cashflow analysis 2 hour external research individual assignment 1 hour Lab Class 5b: Anthony LB 3.5 hours 7:30 - 9:00 (Team Teach) Identify promotion and pricing strategies Logo Development 2 hour external research individual assignment 1 hour Lab Class 6: Anthony LaBua-Keiser, 4.5 hours 5:30 - 9:00 Advanced electronic commerce: the internet and online business Finalize students’ own lean business canvas Review financial management and institutions 1 hour external research individual assignment 1 hour Lab Class 7: Anthony LaBua-Keiser, 4.5 hours 5:30 - 9:00 Evaluate financial impact of co-packers and external manufacturing Develop a scalable recipe formula for a new AG/Food product Prep for Tasting Event 1 hour external research individual assignment 1 hour Lab Class 8: Tasting Event: Anthony LaBua-Keiser 2 hours 5:30 - 9:00 Conduct a Live Tasting Event Receive and assess constructive feedback on their AG/Food product from industry leaders, business mentors and AG/Food manufacturing coaches NOTE: External research individual assignments are videos and webinars that come from educational sources like Udacity, Google University and Coursera.