Food Entrepreneurship and Business Start-up
7HO519
Description of the assessment
Component 1: COURSEWORK
Summary of Assessment Method: An individual 15 minute presentation to a panel of school stakeholders, where students develop and present their own business proposal idea. Students will develop their business start-up idea through extensive research and show critical awareness of the range of challenges facing the industry. Followed by 5 minutes question-answer (Q&A) session.
Weighting: 100 %
Delivery: 15 minute presentation (+/- 10%) and 5 minute question-answer (Q&A) session.
Assesses Learning Outcomes: 1, 2, 3 and 4
Relationship to Programme Assessment Strategy
The program's learning outcomes are distinct yet complementary, ensuring that no overlap occurs. A range of assessments, such as academic presentation in case of Food entrepreneurship and Business Startup, presentations, reports and essays for other subjects, offer students a well-rounded learning experience.
The assessment in the Food Entrepreneurship and Business Start-Up module can link contextually with some components of the Sustainability, Social Responsibility, and Ethics module through shared topics like circularity practices in food product design and business conceptualization. Both assessments, though distinct in format, allow students to incorporate sustainability principles into the creation of their standalone business concepts. For example, ideas learned about reducing waste or ethical sourcing can be directly applied to designing business models that prioritize environmental responsibility and social impact. This cross-pollination of ideas encourages students to develop entrepreneurial ventures that are not only feasible but also can potentially align with sustainable and ethical values in the culinary industry.
Attributes and Skills
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Skills Links to useful resources
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Critical thinking
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Communication
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Presentation
https://libguides.derby.ac.uk/presentations
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Collaboration
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Creative problem solving
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Creative Problem Solving Guide
https://libguides.derby.ac.uk/c.php?g=722340&p=5247190
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Self-direction & planning
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Independent Learning
https://libguides.derby.ac.uk/c.php?g=704238&p=5069214
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Numeracy, statistics & financial literacy
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Digital
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Critical Thinking and AI
https://libguides.derby.ac.uk/c.php?g=712998&p=5159995
Ethical Use of AI
https://libguides.derby.ac.uk/c.php?g=712998&p=5160252
Reference Management Software
https://libguides.derby.ac.uk/referencemanagementsoftware
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Resilience
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Adaptability
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Leadership & future thinking
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Assessment Content
Each Assessment 1 will be assessed as follows:
1) KNOWLEDGE
The assessment criteria include understanding of key concepts and the wider context of the assignment, i.e., interpretation of task and topic, accuracy of the content and the analysis, ability to logically justify the decisions showing coherence, evidence, reflection and application of appropriate and relevant research to guide decisions.
A. Executive Summary
The Executive Summary should present the key points about the business idea developed by the student as a culinary entrepreneur (business concept, brief description of the value proposition, competitor analysis results, communication and promotion strategy).
B. Business Concept Description
Students should develop their own concept analysis based on their Value Proposition Design Model as follows: Description of the Value Proposition (Product/Service, Gain creators, Pain relievers) and Description of the Customers profile (Customer Job(s), Gains, Pains)
C. Competition analysis
Competition analysis should be based on their Value Proposition Design Model (identification, description of key competitors and/or substitutes (where relevant), analysis of their Value Proposition Design).
D. Communication & Promotion strategy
Communication, promotion, and digital marketing strategy should be described through focusing on various (at least 3) social media channels using various (at least 10) types of content. Appendix Images of digital marketing channels and content prototypes, should be included in the appendix. The research should be supported with appropriate tables, charts, pictures, etc.
2) FORMAT
Assessment takes form. of an individual PowerPoint/Canva presentation, saved and submitted in PDF. The presentation content includes text, images, graphs, figures, tables, and annotated comments. It should contain 10 slides with a minimum of the 500 words inside the slides and max 1000 words provided in the text of presentation (speak equivalent of 2,500 from the image words +/-10%), as well as the mandatory cover page and Bibliography in Harvard style excluded from the word count. It is accompanied by a 15-min business pitch and 5 min Q&A session.
Oral presentation format: A 15-min business pitch and 5 min Q&A session in class, Week 10. Students are expected to demonstrate professionalism and effective communication skills (Overall presentation of the content; Style. of the material presented; Logical and clear development of argument; Consistency in presenting the argument).
Visual presentation format: Submission’s compliance with the assessment brief; cover page containing the ID of the student, numbered pages; relevant appendix content where required; correct references according to Harvard Reference style. with a bibliography; clear section headings and text coherence; consistent writing style across the text; absence of spelling, grammar, and punctuation mistakes). For further guidance, please refer to “General Written Format Guidelines” at the end of the Assessment Brief section.
Students will receive constant feedback on their work drafts through the entire term through tutorials and in class activities that will enable them to further improve their work and their learning experience.
Original coursework submission should be developed by the student, which means that it should be written by the students entirely on their own and specifically for this module.
Students will have an opportunity to submit drafts of the slides of the presentation to check the level of similarity in Turnitin prior to the final submission.