Rural Food Company Training Network

1
Rural Food Company Training Network

• Eilish Broderick
• Project Manager

2
Enhancing skills

• The Rural Food Company Training Network is an
  Accel Project, promoted by CLE Comhar LEADER na
  hEireann.
• Accel is administered by Skillnets Services
  Limited on behalf of the Department of
  Enterprise, Trade and Employment.

• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text

3
Enhancing skills
What is the Rural Food Company Training Network

• The Rural Food Company Accel programme, provides
  training to rural food companies all over
  Ireland.
• Its aim is to strengthen the management and
  technical skills of those working in rural food
  and food service businesses.
• It aims to give employers and workers an
  opportunity to rapidly improve, realign or revise
  their current skills base.

• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text

4
Enhancing skills
When, Where and How Much????

• Training is organised in conjunction with the
  food companies who wish to participate in the
  training.
• Times, Dates and Venues are scheduled to suit the
  Participants not the Trainer!!
• Costs of the trainer/venue/course material are
  covered by the Rural Food Company and trainees
  pay at a rate which is 75 funded.

• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text

5
Enhancing skills

• Training is available in areas such as
• Business Growth Development
• Food Hygiene
• Brand Development
• Financial Management and Planning
• Food Styling and Digital Photography
• Introduction to Food Production
• New Product Development
• Product Costing
• and many more

• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text

6
Introduction to Food ProductionCost 50

• Session 1
• Definitions
• Legal compliance/ legislation requirements
• Risk categorisation
• Traceability
• Microbiological Criteria
• Irish Standards for Food Premises
• Premises Design and Layout
• Product Flows
• General Requirements
• Processing requirements
• Operational pre-requisites
• Equipment design
• Staff facilities

• Session 2
• Introduction to Basic Food Hygiene HACCP Food
  Safety Management System how to set it up
• Domestic Scale Production Hygiene requirements
• Session 3
• Product Labelling essential requirements.
• Food Allergens (relevant aspects of new
  legislation)
• Product Development
• (Basic requirements)

7
Business Growth DevelopmentCost 150

• Session 4
• Fundamentals of Branding and Marketing
• What is marketing
• Understanding customers and their needs
• Market segmentation, targeting and positioning
• Market communications
• Marketing strategy
• The power of branding managing products
• Session 5
• Budgets and Cash Projections
• Detailed planning
• Retailer Information
• Introduction to multiples whose who
• Meeting with buyers
• Costings of products
• Distribution of products

• Session 1
• Business Development Costs
• Current markets consumer Trends
• Factors driving business growth
• Financial planning
• Session 2
• Business Management Skills
• Business plan development
• Importance of a business plan
• Managing people communication skills
• Session 3
• Innovation Support Funding
• Available Funding
• Local financial Institutes
• Rural Food Sector Fundamentals
• Labelling of your food product
• Shelf life testing of your product

8
Developing and Sustaining A Farmers Market

• Module 3
• Publicising the farmers market - role of stall
  holders
• Targeting the consumer
• Putting together a PR plan
• Events
• Local radio/media coverage
• Module 4
• Electing a committee to manage market - role of
  chair, treasurer etc
• Conflict Resolution / negotiation skills
• Developing and maintaining a Relationship with
  Local Development Agency

• Module 1
• Market management - who is the farmers market
  for? Beneficiaries
• Roles and responsibilities of stallholders
• Selection criteria for stall holders -
  application process
• Deciding on market rules, fee structure etc.
• Module 2
• Stall Presentation
• How to make your stall attractive
• Display of pricing, certificates, recipes etc
• Packaging presentation of products
• Developing an image for your market

9
Enhancing skills
Further Details

• Eilish Broderick
• Rural Food Company Training Network
• 58 Church Street
• Listowel
• Co. Kerry
• Email ruralfood_at_eircom.net
• Tel [phone]
• Website www.ruralfoodcompany.ie

• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text
• This is dummy text

10
Accelerating in-company training