The University of Vermont offers three courses covering different aspects of Community Food Resources and Food Hubs. Courses are not sequential, so students have the flexibility to take a single class or all three courses in whatever order is desired.
Sustainable Food Enterprise Financial Planning and Management
- Week 1: Speaking the Lingo: Articulating and Refining Your Business Model and Business Plan
- Week 2: Financial Forecasting, Cash Flow Analysis, and Fundraising
- Week 3: Connecting the Day-to-Day with Sound Financial Systems
- Week 4: Using Financial Reporting and Key Performance Indicators (KPIs) to Map Success
- Identify the components, differences and uses between business models and business plans
- Create informed financial forecasting and proformas for a business. Identify unmet financial needs and what types of fundraising best address those needs.
- Build and use chart of accounts, balance sheets and profit and loss statements. Identify key accounting functions and appropriate timing and reporting thereof.
- Identify key performance indicators in business operations. Incorporate performance indicators into a financial dashboard to use for organizational oversight.
Sustainable Food Supply Chains and Getting to Market
- Week 1: Defining, Sizing, and Capturing Your Market
- Week 2: Planning for Growth: Sales Forecasting, Management, and Proven Sales Skills
- Week 3: Developing, Packaging, and Pricing Products that Expand Your Market(s) and Brand Impact
- Week 4: Bringing Values to Market through Supply Chain Management
- Identify the size, scope and segments of your market. Refine your unique value proposition (or positioning statement) to consider the competitive landscape.
- Use proven practices for sales forecasting and planning techniques to acquire new customers.
- Distinguish between implementation of grower, buyer and strategy driven product development processes.
- Describe supply chain fundamentals. Discuss conventional business processes and how/when they diverge from the realities of a local foods value chain.
Food Operations: Risk Management, Food Safety, Human Resources and Facilities Management
- Week 1: An Introduction to Risk Management
- Week 2: Running a Tight Ship Is Your First Line of Defense: Operational and Warehouse Management
- Week 3: Food Safety through the Value Chain
- Week 4: Hiring and Growing Talent for Your Hub or Business
- Describe areas of risk in a business and operations plan.
- Identify and apply various strategies that remove or reduce risk.
- Define and apply warehousing concepts and processes. Identify these processes in different types of operations.
- Draw a connection between good day to day facilities management and minimizing risk to your organization.
- Identify key food safety terms.
- Discuss food safety considerations necessary on farm and at hub/processing facilities.
- Identify areas for further investment or training to improve food safety standards to minimize risk.
- Students will learn to identify needed qualifications, and the role of motivational fit, in order to recruit, hire and retain great employees.
- Identify how to provide effective on-the-job training, complete evaluations that improve performance, and take timely and effective corrective action.
- Use and customize communication tools that help all levels of your organization.