The document outlines a 6-week culinary entrepreneurship program held in January-March 2016. It consists of weekly 8-hour face-to-face sessions on topics like concept development, marketing, and operations. There are also weekly online modules and assignments to submit portions of a business plan. The program helps students develop a new food business concept, create a marketing plan, build financial projections, and pitch their plan to industry experts in a final presentation session.

1. Program Syllabus
Culinary Entrepreneurship January 2016

2. Snapshot
Week 1 Week 2 Week 3 Week 4 Week 5 Week 6
Face-to-Face
Session 1:
Entrepreneurship
Session 2:
Concept
Development
Session 3:
Marketing
Session 4:
Finance
Session 5:
Operations
Session 6:
Presentations
Online
Business Plan
Running
Assignment:
Operator Profile
Business Plan
Running
Assignment:
Concept
Description,
Menu
Business Plan
Running
Assignment:
Market Profile,
Competitive
Analysis,
Marketing Plan
Business Plan
Running
Assignment:
Financial Projections
Business Plan
Running
Assignment:
Operating Plan,
Timeline
Business Plan
Running
Assignment:
Executive
Summary & Pitch
Online
Online Module:
Getting Started
Online Module:
Real Estate
Online Module:
Facility Design
Online Module:
Beverage
Programs
Online Module:
Building a Brand
Online Module:
Social Media & SEO
[search engine
optimization]
Online Module:
Managing Revenue
Online Module:
Food Costing
Online Module:
NYC Licensing &
Permitting
Online Module:
Human Resources
Online Module:
Personnel and
Legal Issues
Online Module:
BOH Management

3. Saturday Schedule
Session 1: Entrepreneurship Jan 23rd
Session 2: Concept Design Jan 30th
Session 3: Marketing Feb 6th
<break> Feb 13th
Session 4: Finance Feb 20th
Session 5: Operations Feb 27th
<break> Mar 5th
Session 6: Presentations Mar 12th

4. Week 1: January 23, 2016
Session 1: Entrepreneurship
8 hours face-to-face
The session begins with a discussion of who is an entrepreneur? It
is followed by an overview of Entrepreneurial Thought and Action
and discussion of how culinary entrepreneurs approach and
execute on opportunities. Students do an assessment of their own
style and consider how they might act on an entrepreneurial
opportunity. It closes with practical experiences of an entrepreneur,
fail fast feasibility testing tips and tricks and an overview of the
Business Plan as the programs running assignment.
• Entrepreneurial Thought and Action
• The Entrepreneurial Process
• Being an Entrepreneur – are you ready to build a business
• Being an Entrepreneur – Getting Started
• Why do a Business Plan and overview
Online Coursework
Business Plan Running Assignment: Due Jan
28
Operator Profile
Online Module: Getting Started
Student walk-through of the program and expectations as
well as the online platform’s navigation, tools and
resources.

5. Week 2: January 30, 2016
Session 2: Concept Development
8 hours face-to-face
Most critical to the success of any new venture is a clear concept
and mission. This session takes students on a deep dive through
the process of concept development.
• The Design Process Overview
• Design Thinking
• Principles of a Good Concept
• Branding, Translation Matrix, Competitive Analysis
• Customer Experience
• Physical Aspects of Concept Design
• Menu Development
Online Coursework
Business Plan Running Assignment: Due Feb 4
Concept Description; Menu
Online Module: Real Estate
Focusing on how to work with a broker and this module
outlines the necessary information for food business start ups
in NYC.
Online Module: Facility Design
Overview of key principles of good design with techniques for
determining start up needs as well as costs and budgets.
Online Module: Designing a Beverage Program
Basics of how to develop and implement a beverage program
for your start up.

6. Week 3: February 6, 2016
Session 3: Marketing
8 hours face-to-face
A successful marketing strategy is the foundation of a successful
business. Your marketing plan will define your measures of success
and how you plan to get there. This session covers:
• Market / Competitive Analysis - Tools
• Marketing Strategy - Resources
• Overview of a marketing plan - components and resources
• Blue Hill Farm Brand Development Case Study coverage of:
• Networking & Communications
• Public Relations
• Building your Brand – step-by-step how to
• Social Media – “How to”
• How to Pitch your idea Workshop
Online Coursework
Business Plan Running Assignment: Due Feb 11
Competitive Analysis; Marketing Plan; Market Profile
Online Module: Building a Brand
Workshop for students to “build” a brand using a set process
to establishing a brand identity
Online Module: Social Media & Search Engine
Optimization Workshop for students to experience the
impact of social media practice Social Media techniques and
SEO best practices.
there is a break week after week 3 – no class on February 13

7. Week 4: February 20, 2016
Session 4: Finance
8 hours face-to-face
This sessions digs deep into start up and operational financing. You
will learn how to effectively analyze the business opportunity from a
financial perspective which will help you source funding. Topics
covered are as follows:
• Importance of Cash Flow
• How to read financial statements
• Accurately build and use financial tools & statements
• Capital cost estimating
• Complete sensitivity analysis with variable resources
• Corporate Structure
• Understand and evaluate different sources for funding
• Deal structures & Investor Incentives - RIO/Payback
Online Coursework
Business Plan Running Assignment: Due Feb 25
Financial Projections
Online Module: Revenue Management
Focus on tracking information and applying knowledge to
allocate the right capacity to the right customer at the right
price at the right time.
Online Module: Food Costing
Covers key concepts in food costing principles and
calculations for establishing yield percentages and selling
price baselines.
Online Module: NYC Licensing & Permitting
Focusing on how to navigate NYC Licensing and Permitting
this module functions as a roadmap and checklist for food
business start ups.

8. Week 5: February 27, 2016
Session 5: Operations
8 hours face-to-face
This session covers the administration of business practices to
create efficiency, deliver optimal product and services, and to
maximize profits within a food business start up. Topics
covered are not limited to the following:
• Facility Planning - Menu/Product Implementation, Sourcing
• Facility Operations for Opening - Operational Standards,
Staffing
• Facility Operations/Management - FOH Systems and
processes and BOH Management
• Facility Maintenance - Cash flow management, Issue and
change management, Preventative planning
Online Coursework
Business Plan Running Assignment: Due Mar
3
Operating Plan, Timeline
Online Module: Human Resources
This module is a deeper dive into the HR, Staffing and
Training needs for a food business.
Online Module: Employment Law
Focusing on NYC employment laws and regulations this
module functions as roadmap and guidelines for food
business start ups.
Online Module: BOH Management
This module covers the details of BOH Management and
how it relates to all planning aspects of opening and
running a food business such as menu planning, staffing,
and cash flow.
there is a break week after week 5 – no class on March 5

9. Week 6: March 12, 2016
Session 6: Presentations
8 hours face-to-face
Students present their business “pitch” to a jury of their
instructors, peers and industry investment experts for feedback
and networking.
Online Coursework
Business Plan Running Assignment: Due Mar 10
Executive Summary
Students are required to complete all Online Modules by March
12 and to submit their final [revised and complete] business
plans for evaluation.