Entrepreneurship for Food and Wine

Transcription

1 Entrepreneurship for Food and Wine Graduate Certificate in Entrepreneurship for Food and Wine (10251NAT) Graduate Diploma in Entrepreneurship for Food and Wine (10252NAT) For creators and developers of niche food and wine businesses tafesa.edu.au

2 Program Overview Both the Graduate Diploma and the Graduate Certificate in Entrepreneurship for Food and Wine have been designed to develop creators and developers of niche market businesses in the food and wine industries. The Graduate Certificate and Graduate Diploma in Entrepreneurship for Food and Wine seeks to provide higher level training needs (i.e. innovation, research and development, food safety, international markets) and support the future direction of the South Australian Food and Beverage Industry. Graduates will be able to apply a variety of skills to their own business, or a potential or existing employer. These skills include: > > Developing an existing business by introducing a new product range or service to create a unique point of difference > > Reviewing and developing a new business concept from idea to implementation > > Applying change management within a business to work towards the creation of a unique experience or culture > > Gaining an understanding of operating a business in an increasingly international context > > Development and leadership of human capital > > Developing and managing the process required to improve or to introduce a new service or product within an organisation > > Strategic planning and the continuous improvement of a product or service > > Developing and providing direction of marketing and promotional strategies > > Financial planning and revenue control and risk management strategies > > The identification and assessment of commercialisation opportunities > > Change management leadership > > Developing and managing improvements to sustainability within a business Inspiration IDEA Research Evolve Experiment Adapt Grow PLAN Strategy Deliver BUSINESS Analyse COMMUNICATE Marketing Sales Service 2 TAFE SA ENTREPRENEURSHIP FOR FOOD AND WINE

3 Our program is world class The focus behind the Graduate Certificate in Entrepreneurship for Food and Wine (10251NAT) and the Graduate Diploma in Entrepreneurship for Food and Wine (10252NAT) is to offer a program where students will be given the opportunity to grow professionally by a group of industry experts who have a passion for their trade, and who will delivery a learning program that is world class. Entry requirements > > a Bachelor Degree or higher qualification or > > a relevant Advanced Diploma, Diploma or Certificate IV or Certificate III together with extensive relevant vocational practice (e.g. Diploma of Food and Wine, Diploma of Business etc.) or > > on the basis of extensive relevant work experience demonstrating the potential to undertake work at this level. It is also essential that the participants have a level of computer literacy that will enable them to complete this qualification in an online environment. Please contact a TAFE SA course counsellor for further information or to discuss the pre-requisites. Course Duration Up to 24 months full-time or part-time equivalent. Delivery Mode Online delivery with residential workshop component. Is this program suitable for you? The development of these qualifications provides an excellent opportunity for TAFE SA to provide a series of structured professional qualifications to suit the needs of current employees and owner operators, as well as graduates of universities. Both the Graduate Diploma and the Graduate Certificate in Entrepreneurship for Food and Wine have been designed to develop creators and developers of niche market businesses in the food and wine industries. This qualification has been designed to provide both flexibility and academic rigour and should appeal to many different people who are looking at developing or improving entrepreneurial skills. Benefits for TAFE SA students Students will be able to work with complete flexibility through the on line learning model, however will still have facilitated support by Lecturers who are specialists in their subject areas. Students will also become familiar with state of the art equipment when participating in artisan workshops that reflect the high standards of a contemporary hospitality workplace. Program facilities Although the qualification will be delivered on line via Moodle there are various subjects that require a residential workshop. These will take place at Regency International Centre which is a world-class facility that delivers training in cookery, hospitality management, patisserie, bakery, butchery, tourism and food processing. On campus accommodation is available. In addition, it proudly boasts a state-of-the-art brewery, cheese-making facility, coffee academy and winery, and runs industry-based courses through these facilities. The Centre trains some 8000 students annually, either on campus, in industry, or through our online programs. The workplace environment or simulated workplace environment appropriate to the assessment tasks at Regency International Centre include: > > Four training bars > > Eight fully equipped kitchens > > Two large bakeries > > A winery and purpose-built wine cellar > > A micro-brewery > > A butchery and small goods-production facility > > Four laboratories > > Three training rooms that adjoin the restaurant, taking the seating capacity to 500 > > Four demonstration kitchens with a combined capacity of 200 > > Two production kitchens > > Two purpose-built wine appreciation rooms > > A food-processing hall > > A sensory evaluation area > > A product development kitchen TAFE SA ENTREPRENEURSHIP FOR FOOD AND WINE 3

4 Pathway to The University of Adelaide Students who complete the Graduate Diploma in Entrepreneurship for Food and Wine and have completed 6 eligible subjects** will receive 6 course credits (18 units) towards The University of Adelaide s Master of Applied Innovation and Entrepreneurship Program. Students who complete the Graduate Certificate in Entrepreneurship for Food and Wine and have completed 3 eligible subjects will receive 3 course credits (9 units) towards The University of Adelaide s Master of Applied Innovation and Entrepreneurship Program. Articulated Credit Selection Matrix TAFE SA Course Title National Unit Code National Unit Title Graduate Certificate Graduate Diploma Business BSBMGT608C Manage Innovation and Continuous Improvement Core subject Core subject Finance MTMBUS701A Manage Financial Performance Core subject Core subject Commercial Opportunity UEENEER006B Contribute to the Commercialisation of Products/ Applications/Services Core subject Core subject Strategic CHCORG613D Manage Organisation s Strategic and Business Planning Core subject Research Project MTMBUS802A Undertake Research Project Core subject Innovative Thinking and Change People PSPMNGT703A Lead and Influence Change Elective subject BSBLED710A Develop Human Capital Elective subject Marketing BSBMKG608A Develop Organisational Marketing Objectives Elective subject Business Sustainability MSS017004A Lead Sustainable Strategy Deployment Elective subject Credit articulated in The University of Adelaide Master of Applied Innovation and Entrepreneurship Degree The aforementioned national units will be recognised with full credit** by The University of Adelaide against their Master of Applied Innovation and Entrepreneurship degree. The maximum credit allowable for graduates of the Graduate Certificate in Entrepreneurship for Food and Wine award will be 3 course credits (9 units), based on the successful completion of the three core units highlighted in the matrix. The maximum credit allowable for graduates of the Graduate Diploma in Entrepreneurship for Food and Wine award will be 6 course credits (18 units), based on the successful completion of the five core and one elective unit highlighted in the matrix. ** Full credit subject to the aforementioned allowances per award 4 TAFE SA ENTREPRENEURSHIP FOR FOOD AND WINE

5 Career opportunities The qualification will provide graduates with the business and technical acumen to work entrepreneurially. This will enable graduates with this qualification to revitalize mature organisations in response to a perceived opportunity, or start a new business in the area of food and wine. You may be looking for an opportunity in collaboration with an employer, or have your own business and exploring opportunities for expansion, or you may want to start a completely new operation. Recognition of Prior learning (RPL) If you have gained the skills and knowledge equivalent to a unit in this course through work experience, life skills or on the job training you may apply for the recognition of these skills, once you have been accepted into the course. This may shorten the length of time required for you to study to complete the course. VET Fee Help Applicants may be eligible for VET Fee Help. Credit Transfer If you have completed equivalent studies, you may apply for credit transfer once you have been accepted into the TAFE SA course. Program Content Graduate Certifcate To be eligible to receive the Graduate Certificate in Entrepreneurship for Food and Wine (10251NAT) three core subjects and one food industry (artisan) project elective must be successfully completed. Core subjects > > Business > > Finance > > Commercial Opportunity Elective food industry project electives Choose from one of the following: > > Sensory Analysis Wine > > Artisan Wine > > Artisan Chocolate > > Artisan Cheese > > Artisan Bread > > Micro Brewing > > Artisan Small goods Graduate Diploma To be eligible to receive the Graduate Diploma in Entrepreneurship for Food and Wine (10252NAT) five core subjects and three electives must be successfully completed. * One subject from food industry project elective list is COMPULSORY Core subjects > > Business > > Finance > > Commercial Opportunity > > Strategic > > Research Project Elective subjects Choose two from the following: > > Innovative Thinking and Change > > People > > Marketing > > Business Sustainability Elective food industry project electives choose one from the following: > > Sensory Analysis wine > > Artisan Wine > > Artisan Chocolate > > Artisan Cheese > > Artisan Bread > > Micro Brewing > > Artisan Small goods TAFE SA ENTREPRENEURSHIP FOR FOOD AND WINE 5

6 Core subject information Business Designed for people with managerial responsibilities within an organisation that include managing its resources to build a more effective business that responds positively to the challenge of competition. Finance This unit will equip those who want to operate their own business or those who are working in an expanding Small or Medium Enterprise (SME) or other organisation to set business targets, forecast future financial resource needs, analyse current asset performance and capacity to a standard expected in a commercial environment. Commercial Opportunity Covers the knowledge required to assist managers identify and investigate opportunities for commercialisation within a SME or other organisation. It covers the skills required to commercialise a product, application or service and critically assess the commercialisation process. It includes the requirements to resource personnel, equipment and materials, plus the development of processes for regulatory requirements and quality outcomes. Strategic This unit describes the knowledge and skills required to undertake ongoing strategic planning and management to assist in the continual improvement of a service or organisation within a SME or other environment. This will include how to innovatively develop and successfully communicate an organisations direction and goals, formulate financial plans, develop promotional and risk management strategies along with revenue control systems and Key Performance Indicators (KPI s) to monitor performance. Research Project This includes the skills and knowledge required to undertake independent study to complete a literature review and a Business Plan that is directed toward the strategic development or management of an existing or potential SME or other organisation. This may be of interest to entrepreneurial leaders or managers using applied research methodologies to address an industry or sectorial issue. Elective subject information Innovative Thinking and Change This covers organisational leadership in change management through influencing and shaping a SME or other organisational culture that is receptive to, and will embrace the opportunities gained from change. This includes identifying strategic advantages of ongoing change to foster commitment from individuals, groups and organisations, along with the benefits of early planning, consultation and best practice leadership. People Applies to leaders and managers who require the skills and knowledge to identify and develop human capital within their SME or other organisation. They will learn how to develop person specifications and job descriptions to match the needs of their business along with techniques to attract and identify suitable candidates for roles within their organisation. This will include behavioural interviewing skills, writing copy for advertisements, techniques for basic training of employees and ideas to support retention. Marketing Applicable to those responsible for providing strategic direction to a marketing function within a SME or other organisation. Includes: the analysis of information on the internal and external business and marketing environment, examining current marketing performance, identifying new marketing opportunities that arise from emerging trends and devising strategies to achieve overall business objectives. Business Sustainability This unit will cover the skills and knowledge required for leading the deployment of sustainable strategies for an SME or other organization. It includes the linking of a sustainability strategy with business strategies and the planning, communication and deployment of the strategy. This unit covers the integration of recommendations for sustainability improvements into the organisations strategic sustainability goals and plans and then the facilitation of the implementation of sustainability improvements. Elective food industry project subject information Sensory Analysis - Wine The course introduces a number of topics, including: the physiology and psychology of sensory perception; elements of wine quality and assessment; description of wine; appropriate use of wine language; major wine styles; the influence of wine making variables; common wine faults and an introduction to health and cultural perspectives along with the concept of wine tourism. Theoretical elements will be accompanied by a series of practical tasting sessions during a residential workshop. Artisan Wine This course will investigate and provide an understanding of the science and technology of wine, encompassing wine production, wine microbiology, wine chemistry and sensory evaluation. It will include the annual cycle of vineyard and winery operations and provide advanced expertise in the science of viticulture, oenology, the concept of wine tourism and the related people management skills required for quality production. Artisan Chocolate This course will trace the historical background of chocolate and introduce students to the science and the contemporary technology and knowledge required to make chocolate at an advanced level. The course will explore the concept of food tourism and also the sensory evaluation of chocolate This will culminate in a residential workshop where students will be supervised in the techniques of tempering chocolate, making moulded chocolates, coating chocolates and using centres and fillings. Artisan Cheese This course will interest students who want to understand the art of artisan cheese making to enhance their current employment, employability or business. It will present students with a history of the origins of cheese along with the theoretical and practical aspects of the skill and art of cheese making. It will also cover the concept of food tourism and sensory evaluation. A workshop will allow students to be involved in the cheese making process and put into practice what they have learned during the course. 6 TAFE SA ENTREPRENEURSHIP FOR FOOD AND WINE

7 Artisan Bread This course will describe the traditions of bread making over time according to ingredient availability, advances in technology, economic conditions, socio-cultural influences and evolving taste. It will introduce the concept of food tourism and sensory evaluation. Students will receive the necessary hands on instruction to produce Artisan Breads at this advanced stage of bread production. They will learn how to mix, ferment, shape and bake and understand the science behind the chemical reactions of the ingredients. Micro Brewing The Micro brewing course provides the opportunity for those students who wish to gain the theoretical knowledge and advanced practical skills of the brewing industry. The course covers the science underlying brewing, worts, yeasts, beer types and brewing operations. It will introduce the concept of food and beverage tourism along with sensory evaluation. This course will include practical experience in a micro-brewery at a residential workshop. Artisan Smallgoods This course will provide the knowledge and practical skills necessary to apply current smallgoods technology and manufacture models to plant design, new or revised processes or products, production schedules or to meet new customer requirements. It will introduce the concept of food tourism and sensory analysis and involves a residential workshop. What we need now is more research, better economic management and we have to teach the people how to run a business successfully. Wolf Blass The Advertiser, 20 March 2014 Information correct at time of publication. 29 August 2014 Please refer to the website for further details and information about the course. 7

8 CONTACT Scott Dwyer B.Ed (Adult & Voc.) M.Ed (Soc. Justice) Course Coordinator, Lecturer Aaron Rigano MBA, GradCertMgt Business Development Manager Regency Campus 137 Days Road, Regency Park Adelaide, South Australia Days Road, Regency Park Adelaide, South Australia 5010 Tel: scott.dwyer@tafesa.edu.au 137 Days Road, Regency Park Adelaide, South Australia 5010 Tel: Mobile: aaron.rigano@tafesa.edu.au Tel: Fax: entrepreneur@tafesa.edu.au TAF047 tafesa.edu.au TAFE SA CRICOS Provider Number: 00092B