Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food And Drink Entrepreneurship | |||
| Reference | CB1001 | Version | 1 |
| Created | December 2021 | SCQF Level | SCQF 7 |
| Approved | December 2021 | SCQF Points | 15 |
| Amended | ECTS Points | 7.5 | |
| Aims of Module | |||
|---|---|---|---|
| To build the capabilities and confidence of food and drink entrepreneurs through applying entrepreneurial models and practices to a new venture. To evidence the feasibility, viability, desirability, and adaptability of an idea through the practical application of business knowledge and skills to ensure sustainable growth. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Apply models and frameworks of entrepreneurship to a food and drink business |
| 2 | Explore theories and best practice in the hospitality sector for a business venture |
| 3 | Create relevant business documents and materials for a food and drink venture |
| 4 | Produce an action plan outlining the milestones for a food and drink business |
| Indicative Module Content |
|---|
| Overview of entrepreneurship, exploring the entrepreneurial mindset, defining value proposition, producing a business model, setting a business mission and values, planning a marketing campaign, producing marketing materials, managing business finance, protecting intellectual property, working with suppliers, food and drink operations, customer service, experience design, securing a premises, running an online business, legal responsibilities for food and drink business owners, making sales and leading as an entrepreneur. |
| Module Delivery |
|---|
| The module is delivered by a mix of self-paced online resources and tasks and interactive workshops working in collaborative groups with a practical assessment. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 24 | N/A |
| Non-Contact Hours | 76 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | 50 | N/A |
| TOTAL | 150 | N/A |
| Actual Placement hours for professional, statutory or regulatory body | 50 |
| ASSESSMENT PLAN | |||||
|---|---|---|---|---|---|
| If a major/minor model is used and box is ticked, % weightings below are indicative only. | |||||
| Component 1 | |||||
| Type: | Coursework | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | Individual Portfolio | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The module is assessed by one component of a portfolio of evidence with 100% weighting assessed on a pass or fail basis | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| Pass | Over 40% of weighted criteria are marked as a pass |
| Fail | Less than 40% of weighted criteria are marked as a pass |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None. |
| Corequisites for module | None. |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | OSTERWALDER, A. et al., 2014. Value Proposition Design: How to create products and services customers want. |
| 2 | RIES, E., 2011. The Lean Startup: How Constant Innovation Creates Radically Successful Businesses. |
| 3 | STUART, T., 2013. Packed - The Food Entrepreneur's Guide: How to get noticed and how to be loved. |
| 4 | GREEN, K., 2017. Recipe for Success: The ingredients of a profitable food business. |
| 5 | FITZPATRICK, R., 2013. The Mom Test: How to talk to customers and learn if your business is a good idea when everyone is lying to you |