Creating Small Business With Value Added Food Products:
A Food To Plate Project

Register Early

Creating Small Business with Value Added Food Products

Class will meet once a week, 33 Sessions (100 Hours)
Cost:$500 plus project materials and supplies

Location: Classroom sessions at Barlow Street School, St. Albans
Food Processing at Culinary Arts Kitchen, Northwest Technical Center

            Orientation                                                        1 Session  (3 Hours)
           Small Business Development                              2 Sessions (6 Hours)

                Developing Projects                            3 Sessions (9 Hours)
                Creating Partnerships - Working with New England Culinary Institute

                Pre-Growing season (when, where, how, what…)          6 Sessions
                Soil Science / Soil testing    / Plant starting
                UVM Extension Service / Vermont Dept. of Agriculture

                Food Safety                                          5 Sessions (15 Hours)
ServSafe- national Restaurant & Lodging Association Certification

June – August 2010 – Growing Season
                Growing Produce                                                 6 Sessions (18 Hrs)
                Farmers Market and Marketing Fresh Produce            
                Developing and Marketing Value Added Products

September – November – Harvest / Production
                Creating Value Added Products                       6 Sessions (18 Hours)
                Processing and Production - Canning, Pickling, Flash Freezing
                Marketing and Distribution

December 2010
                Evaluation and Feedback                 3 Sessions (9 Hours)
                Planning for the Future / Celebration