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Develop a PA Food Business Curriculum
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Develop a PA Food Business Curriculum

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Presented by Winifred McGee Sr. at Initiatives and Opportunities in Economic and

Presented by Winifred McGee Sr. at Initiatives and Opportunities in Economic and
Workforce Development at Penn State University, State College, Pennsylvania, May 1, 2007

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Develop a PA Food Business Curriculum Presentation Transcript

  • 1. Penn State PA Food Business Curriculum Winifred McGee, Extension Larry Grunden, PENNTAP Alan McConnell, PENNTAP Richard Kralj, Extension Luke LaBorde, Dept of Food Science
  • 2. Background
    • Increasing number of contacts to Outreach
    • WIB industry cluster – Ag/Food Production
    • Entrepreneur needs:
      • PA business start-up
      • food safety regulations
      • marketing and sales strategies
      • financial options
    • PSU knowledge/experience base disjointed
    • No “one voice” for information
  • 3. Project Objectives
    • Current Penn State expertise strengthened by a standardized set of materials/information
    • Entrepreneurs access comprehensive business start-up, development and management support
    • Outreach personnel empowered to give consistent response to client needs
  • 4. Project Activities
    • Steps taken/projected during Years 1 & 2:
      • hire project assistant (08/06)
      • survey known food entrepreneurs (09/06—1/07)
      • draft initial fact sheets (02/07 – present)
      • submit fact sheets to Ag Publications (06/07)
      • introduce resource at Extension in-service (fall 07)
      • pilot fact sheet use in one-to-one client interaction and Food for Profit workshops (early 08)
  • 5. Expected Immediate Outcomes
    • Fact sheets providing PSU consistency
    • Lists of experts (authors) for referrals 
    • Presentations corresponding to fact sheets
    • In-service training for PSU personnel
  • 6. Project Timeline
    • Year One – (Feb 2006 to Feb 2007)
      • Assess current resources; identify gaps
      • Draft/initiate review of fact sheets
    • Year Two – (Mar 2007 to Mar 2008)
      • Create a base set of fact sheets
      • Recruit and train Outreach personnel
    • Year Three/Four (under separate funding)
      • Internet & CD independent study materials (identified by food entrepreneur/interviewees)
  • 7. Meeting EWD Goals
    • Engage Penn State faculty/staff expertise
    • Strengthen University/PA constituency relationships
    • Create opportunity for new EWD funding
      • future programs
      • new partnerships
      • new products or services
      • expanded areas of programming
  • 8. Summary
    • PSU Faculty/Outreach collaboration
    • Incorporate principles of food safety, business management and technical support
    • Develop materials using research protocols
    • Consistent, complete information base for
      • existing food businesses
      • entrepreneurs
      • farmers’ value added
      • secondary/post-secondary culinary students
      • kitchen incubator tenants