This course aims to develop those who wish to be more effective in
their role as a social, economic and technological change agent. It
is designed for those who wish to understand, support, finance or
facilitate the creation and growth of new food ventures that are based
upon innovative ideas which significantly change the status quo.
Analyse and understand how entrepreneurs influence and alter the
market dynamics of the world we live in.
What you will learn
Upon successful completion of this course, you will be able to:
Understand the nature and definition of food entrepreneurship
Understand the factors that influence food entrepreneurship
Identify how entrepreneurship developed over time
Have an awareness of how food entrepreneurs go about taking advantage of an opportunity
A number of perspectives are critically examined with the aim of developing or enhancing knowledge, applicable across a number of domains, as well as affording opportunities for the uptake of new skills and practices, and the honing of creative processes that provide the basis for the design of multi-sensory dining experiences.
Who is this course for?
Passionate foodies, chefs, hospitality teachers, hospitality students, post-graduate students, or food industry professionals who are either curious about entrepreneurship or have a unique product idea or research they are considering commercialising.
Instructor: Dr. Susie Chant
Dr. Susie Chant is a devoted foodie whose journey into academia was anything but direct. She is a self-described country girl who packed in an awful lot before turning her sights to full-time study and research; and becoming an Australian expert on the history of local foods. After cooking at an English palace and working on an island paradise in her twenties, she launched three successful award-winning restaurants and bed and breakfasts in South Australia’s South East.
Academic Coordinator of Le Cordon Bleu, Lecturer at University of Adelaide’s Entrepreneurship, Commercialisation and Innovation Centre (ECIC) and a member of its Food Values Research Group, Dr. Chant holds a PhD in Food Localism, a Masters in Entrepreneurship and Innovation, and a Le Cordon Bleu Masters in Gastronomy.
Food business consultant, supervisor, manager or owner.
Who is the course for?
Outline: Introduction to Entrepreneurship
Meet Dr. Susie Chant, your instructor. In this lesson, Dr. Chant introduces the nature and definition of entrepreneurship and the factors that influence it.
History of Entrepreneurship
Understand the history of entrepreneurship and its evolution over the ages.
Forms of Entrepreneurship
Explore the wide range of different forms of entrepreneurship.
Social Entrepreneurship and the Timmons Model
Identify the motivations for social entrepreneurship and understand entrepreneurship as a construct using the Timmons model.
The Entrepreneurial Mind
Define the term entrepreneur, identify factors that could influence stress in entrepreneurs, identify the dominant themes of entrepreneurs, and understand the concept of entrepreneurial self-efficacy.
Creativity, Ideas and Innovation
Define ideas, creativity and innovation and build your understanding of how to apply creative thinking methodologies.
Continue exploring the differences between creativity, ideas and innovation.
Opportunities: Drivers, Emerging Trends, Buying an Existing Business
Identify factors that drive opportunities and learn how to realise opportunities.
Screening Business Opportunities
Learn how entrepreneurs use their creativity to turn ideas into opportunity and how to screen opportunities to your advantage.
Rural Food Entrepreneurship
Examine the rural context of entrepreneurship, its economic challenges and the opportunities it affords for entrepreneurship.