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SPROUT
For Food Entrepreneurs

SPROUT is a business development program designed to assist entrepreneurs to take their food ideas to market. The program is comprised of weekly seminars, lab time, panel presentations and mentorship and a final presentation over a 12-week period. 

The program is ideal for early stage food entrepreneurs who have a food idea that they have begun to develop (but are pre-revenue) or for those who are currently selling at farmers' markets and festivals. Upon successful completion, participants will also be awarded a certificate endorsed by all program partners.

The 12-week program focuses on the beginning stage training for developing a food business. Entrepreneurs will learn:  

  • Introduction to food production and training with production kitchens
  • Understanding the regulatory environment of food 
  • Understanding costs related to developing a food product 
  • Recipe and food product development 
  • Sales distribution, pricing, marketing and selling 

In addition, participants will also benefit from:

  • Training and use of commercial kitchen (over 30 hours kitchen time)
  • Hands-on training on using culinary tools 
  • Two 3 hour facilitated hands on workshops in food labs (recipe development and introduction to production planning) 
  • One-on-one mentoring with food sector professionals (coaching) 
  • Demonstration Day: pitch your prototype to a panel of experts for immediate constructive feedback 

The SPROUT Program is currently under redevelopment. Please contact:

Briar Kelly
Programs Coordinator, 
Invest Barrie
705-739-4220 ext. 5448
Briar.Kelly@barrie.ca

Details: SPROUT Program

Start Date January 2018 - To be Determined
Price $450 (Barrie residents); $500 (non-Barrie residents) + HST + $150 for Culinary Kit
Application Deadline  Rolling Application - Registration opens Fall 2017
Class size Max # of students: 24
Where Georgian College, 1 Georgian Drive
Eligibility Requirements

• 18 years of age or older 
• Ability to commute and attend weekly sessions 
• Must have food handler's permit (Details for obtaining permit can be found here). 

Submission Requirements

Applicants are required to submit all of the following:

Program Outline

SECTION SESSION TOPIC
INTRODUCTION Welcome & Orientation
Food Concept Feasibility Assessment 
FOOD SAFETY Overview to Product Development
Food Safety, Handling and Sanitation
BUILDING YOUR PRODUCT

Lab Orientation
Food Regulations
Packaging
Building a Manufacturing Plan

FINANCIAL PLANNING Costing and Financing
LAB (Group A) Equipment Orientation
Product Prototype - hands on
Receipt that is documented and using commercial equipment
FOOD LABELING Food labeling 
LAB (Group B) Equipment Orientation
Product Prototype - hands on
Receipt that is documented and using commercial equipment
SCALING YOUR RECIPE

Revising your recipe for scale
Speaker panel on options for production
- Food incubators, co-packers, equipment purchasing.

KITCHEN TIME Optional production time
SALES AND DISTRIBUTION Sales and Distribution
KITCHEN TIME Optional production time
MARKETING Marketing Plans
Social Media Lab 
KITCHEN TIME Optional production time 
PUTTING IT TOGETHER Developing your business plan
Pitch deck preparation
KITCHEN TIME Optional production time
GROWTH Planning for growth 
LAB (Group A) Creating your gold standard product
MENTORING One-on-one mentoring
LAB (Group B) Creating your gold standard product
DEMO DAY Demo products to invited guests and graduation.

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