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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

Published in: Business, Education
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  • 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

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