Entrepreneurship

This is the foundation course presented in the modular progress with research, starting with: (1) theories, chemical and physical scientific principles associated with the study of foods; (2) the application of food science to human nutritional needs; (3) an introduction to the food industry, issues, policies and concerns related to food production, supply chain and sustainability; (4) the ethical role and impact of food industry, in general, and the; (5) important role of culinary students and their future professional contribution and the impact in the food chain industry.

This program prepares the student the know and the how to operate a successful and profitable food and beverage system. The course is an overview of food and beverage operations and management. The emphasis is on the management aspects, including running the business, use and application of industry technologies; managing clients/market, operations, revenue models, cost efficiencies and building profits for its going concern and sustainability.

Students will gain valuable experience and operations through series of simulations and training at Café Entrep. This will also allow them to apply their learning and experience in their own venture.

This is the foundation course in the creative design and product development presented in modules with varying sessions of study and research. This journey includes elements, concepts, and principles of the rich history, transition and inspirations; historical periods from tradition to contemporary, as well as the merging technology innovation and creative trends shaping the fourth Industrial Revolution designs and product development. It also introduces the students with the basic skills in free hand drawing techniques in various media for presenting objects.

Visits and cultural exposure trips to museums, exhibitions, towns and communities are done to further develop their visual and artistic sensitivities. Thus, help them better understand the world around them and rediscover artistry in their choice of craft; as solution to opportunities, needs or problems to operate a viable business or social venture.

This course puts emphasis on developing creative ability by allowing the students or teams to choose their own creative product design or product line and the materials they intend to specialize in the Lifestyle and Home Accessories: (e.g. bamboo/wood/paper craft; home décor, accessories and entertainment products; toys and gifts; furniture and joinery etc.) or Jewelry and Fashion Design: Millenary; Minaudiere, Footwear, Fabric Weaving and Embroidery, Cosmetic Arts and related arts. Major areas of design and functionality are analyzed in terms of materials, construction, presentation and commercial viability. Students learn specialists technical and creatives skills needed for the craft in all development phases. Product prototyping or rendering always considers the market, production and industry standard requirements, technology, the supply chain, sustainability and inclusivity. The line is presented for critiquing to test its viability.

This advanced course prepares the students on: (1) the creative industry trade and revenue models, standards, systems and practices, issues and development trends and (ethical and green environment, fast fashion, sustainability concern, supply chain, technology applications, changing lifestyles, buying seasons, marketing shifts and related matters); and the (2) use and application of the management and technologies, merchandising and communication models; managing clients/market, operations, revenue models, cost efficiencies and building profits for the going concern and sustainability of their venture (such as their own atelier, gallery or design shop, or manufacturing system; on-line digital platform and social media). This is a work in-progress as they build their own venture, own merchandising systems, operations and communications model.

This course explores the: (1) innovation and technological advancements and processes; (2) their critical issues pertaining to the products and new discoveries, development, its diffusion; (3) how these are managed effectively and sustainably , in both start-up and established firms; and, (4) the frameworks for assessing and analyzing new technological and business opportunities. This aims to develop students' analytical skills to enable them to respond to the challenges of making innovative management decisions. Cases and research on innovations under the major track of BS Entrepreneurship and its related industries will be studied. The lessons learned shall help students apply them to their own venture start up plans or projects. Final output is their innovation and strategic development and action plan for their prototypes.

This course explores emerging hybrids and the may dimensions of new venture creation, business coat- and entrepreneurship models in developing and addressing the needs, bridging gaps or innovative solutions and its sustainability with strong social impact on communities or the larger societies. Social entrepreneurship take varied forms and business models in the area of: (1) community (ethnic/indigenous) entrepreneurship; (2) women entrepreneurship; (3) green entrepreneurship; (4) agricultural entrepreneurship; (5) corporate social entrepreneurship, and so on. The course is also about exploring what it takes to be a social entrepreneur and inspire them to be effective future business leaders in service.

The course is about developing leaders or managers in small business management consulting or business development services. Students are trained in information research, training, industry study and related quality services; networking, leadership and coaching, liaison assistance to match needs or provide solutions and related business/finance/investment matters to assist Micro and Small Enterprises clients to jumpstart their business or to spread advocacy on entrepreneurship education. Programs may be in collaboration with local and international affiliated agencies.