CTSPlanner
Sign-in not configured
← Foods

FOD3130 The Food Entrepreneur

Advanced · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students plan, test and market a food product or products.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.
Supporting courses
ENT3010: Managing the Venture

Outcomes The student will:

  • 1 identify and describe a variety of food trends

    • 1.1 describe trends in foods (locally produced versus imported, ethnic foods), considering aspects such as:

      • 1.1.1 origin of foods; e.g., ethnic, locally grown versus imported

      • 1.1.2 production methods

      • 1.1.3 processing methods

      • 1.1.4 packaging techniques

      • 1.1.5 nutritional significance

      • 1.1.6 emotive significance of foods; e.g., comfort foods

      • 1.1.7 prestige value

    • 1.2 describe trends in eating patterns, considering aspects such as:

      • 1.2.1 traditional meal patterns

      • 1.2.2 percentage of food dollars spent on eating away from home

      • 1.2.3 alternatives for eating out; e.g., fast food, food fairs, fine dining

      • 1.2.4 patterns influenced by social and ecological issues, including environmental and global concerns

      • 1.2.5 patterns influenced by health concerns; e.g., vegetarian

    • 1.3 inventory factors that contribute to the evolution of food trends, such as:

      • 1.3.1 needs

      • 1.3.2 wants

      • 1.3.3 culture

      • 1.3.4 demographics; e.g., education, income, age

      • 1.3.5 psychographics; e.g., lifestyle, buying habits, attitudes, opinions

      • 1.3.6 geographics

    • 1.4 relate food trends with psychological, social and cultural needs of individuals and families

    • 1.5 describe changes in food trends in the last five years, including reasons for such changes

    • 1.6 predict changes in food trends in the coming five years, considering pitfalls and opportunities these trends present

  • 2 identify food ventures within the community

    • 2.1 identify food ventures in the community, such as caterers, restaurants, food stores, specialty food stores, farmers’ markets, considering:

      • 2.1.1 food services and/or food products provided

      • 2.1.2 market niche occupied

      • 2.1.3 marketing strategies

      • 2.1.4 criteria for success

    • 2.2 propose a food venture, including:

      • 2.2.1 mission statement

      • 2.2.2 food services and/or food products provided

      • 2.2.3 target market

      • 2.2.4 criteria for success

    • 2.3 create, carry out and evaluate a marketing plan for a food venture

    • 2.4 create, test and adapt a production plan

    • 2.5 create and implement quality control procedures

    • 2.6 describe financing availability for the venture

    • 2.7 assess the strengths and weaknesses of the food venture

  • 3 identify appropriate regulations and describe procedures for ensuring food safety in the implementation of a particular food venture

    • 3.1 identify procedures for ensuring food safety

    • 3.2 identify food labelling regulations

    • 3.3 identify regulations governing the sales of food

  • 4 develop a project plan for a food venture, describing the entrepreneurial potential

    • 4.1 plan a food venture, documenting each stage and including:

      • 4.1.1 description of product/service

      • 4.1.2 target market

      • 4.1.3 budget

      • 4.1.4 marketing plan

      • 4.1.5 food testing

      • 4.1.6 selection of appropriate packaging

      • 4.1.7 production plan

      • 4.1.8 quality control procedures

    • 4.2 create an instrument to evaluate each part of the plan

  • 5 demonstrate knowledge and skills in the planning, preparing and evaluating of a food product/service for the venture

    • 5.1 prepare, package or present food product/service suitable for the food venture, demonstrating:

      • 5.1.1 efficiency in production

      • 5.1.2 consistency in quality

      • 5.1.3 monitoring and control of inventory

    • 5.2 compare packaging techniques to consumer response

    • 5.3 evaluate success of the food product/service for the planned venture, considering:

      • 5.3.1 cost

      • 5.3.2 quality

      • 5.3.3 suitability

    • 5.4 make appropriate changes to the plan, if required

  • 6 identify and demonstrate safe and sanitary practices

    • 6.1 maintain a clean, sanitary, safe work area

    • 6.2 apply universal precautions related to:

      • 6.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 6.2.2 hand-washing techniques

      • 6.2.3 infectious diseases

      • 6.2.4 blood-borne pathogens

      • 6.2.5 bacteria, viruses, molds

      • 6.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 6.3 use all materials, products and implements appropriately

    • 6.4 clean, sanitize and store materials, products and implements correctly

    • 6.5 dispose of waste materials in an environmentally safe manner

  • 7 demonstrate basic competencies

    • 7.1 demonstrate fundamental skills to:

      • 7.1.1 communicate

      • 7.1.2 manage information

      • 7.1.3 use numbers

      • 7.1.4 think and solve problems

    • 7.2 demonstrate personal management skills to:

      • 7.2.1 demonstrate positive attitudes and behaviours

      • 7.2.2 be responsible

      • 7.2.3 be adaptable

      • 7.2.4 learn continuously

      • 7.2.5 work safely

    • 7.3 demonstrate teamwork skills to:

      • 7.3.1 work with others

      • 7.3.2 participate in projects and tasks

  • 8 create a transitional strategy to accommodate personal changes and build personal values

    • 8.1 identify short-term and long-term goals

    • 8.2 identify steps to achieve goals

Program of Studies 2010. Source document, © Alberta Education.