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close this bookTraining Programme for Women Entrepreneurs in the Food-processing Industry - Volume I (UNIDO, 1985, 356 p.)
close this folderIntroduction
View the documentThe Training Package
View the documentPotential Users
View the documentTarget Group
View the documentMethodological Approach
View the documentStructure of the Course

Structure of the Course

The structure of the five-weeks course (not including the field study) reflects the above methodological approach. At the beginning of the course an atmosphere should be created in which the participants feel responsible for what they get out of the training by playing an active role. The managerial and technical training is not intended to give the participants concrete solutions to the varied problems they will face but to offer them information and to stimulate their ability to use the information and skills for effective problem solving.

Entrepreneurial awareness training is integrated into management skills training. In order to make the learning situation resemble a real life situation the training is built up around the so-called "Enterprise Experience". Each participant is asked to establish and run a real micro business on the site, for at least the first three weeks of the training programme. In these "Enterprise Experience" businesses participants can apply and improve the newly learned skills and recognize their strengths and weaknesses. The "Enterprise Experience" is introduced during the first week of the course and is followed the same week by a section on technology options. This section aims at enabling the participants to identify the range of technology choices and possible products. It examines the opportunities and constraints of different products and processes for small-scale entrepreneurs from a technical viewpoint (e.g. type of preservation, hygiene needs, facilities and equipment required).

The second and third week are assigned to training in management skills. All sessions are closely linked to the "Enterprise Experience" and the respective micro-businesses are used as models to illustrate different topics. Towards the end of the third week the management and technology trainers should jointly prepare the participants for their field studies.

The two to three week field study will be carried out by each participant at her home location and should be used to research up-to-date and relevant local information which is needed to start a business. Such information includes marketing and distribution aspects, raw material and equipment costs, competitors, and production costs.

During the field study, the participants should make their technology choice and report back to the instructor and the organizing institution so that in their absence the equipment necessary to facilitate the practical technical skills training can be obtained.

The week following the individual field studies aims at enabling participants to prepare a production plan for their technology choice. The development of technology skills, applied to the participants' individual food commodities, provides a detailed knowledge of processing technology, quality control, work organization and a preliminary financial evaluation of production procedures. It is an experiental component in which participants operate their production processes and assume managerial responsibility.

During the last week of the course, participants synthesize the managerial and technical aspects of the course in the preparation of a planning document - a business plan. This plan becomes a tool which can be used as a basis for establishing their future business. The plans should be presented to a panel of invited bankers and representatives from other institutions.

A summary of the course structure is given below.





Week 1

Day 1 + 2

To enable participants to understand the purpose of the course; necessity to develop entrepreneurial behaviour, management and technical skills

- Introduction and levelling of expectations

- Introduction of personal entrepreneurial characteristics by using the "Enterprise Experience" approach

- Entrepreneurial behaviour of women in business

Week 1

Day 3 - 5

To enable participants to identify the range of technology choices and possible products quality

- Classification of food products

- Spoilage, preservation and hygiene

- Effects of processing on food

- Advantages and constraints for income generation

- Selection of suitable products and technologies

Weeks 2 + 3

To enable participants to understand the basic entrepreneurial behaviour and develop management skills

- Creation of business ideas and establishment of businesses within the framework of the "Enterprise Experience"

- Marketing

- Costing and pricing

- Financial management

- Efficiency

- Introduction of business plan

- Preparation of field study

Field Study

To enable participants to obtain realistic information and data for their business plans

- Individual field research

Week 4

To enable participants to prepare a production plan and to strengthen their awareness of technical opportunities and constraints for each product chosen by participants

For each product selected by participants:

- Raw material selection and preparation

- Processing-scale, equipment

- Work organization and quality control

- Packaging

- Practical production programme to experience technical and managerial aspects of operating a small food processing business

Week 5

To enable participants to combine all technical and management aspects in a planning document which then can be used by participants to establish or enhance their businesses

- Individual preparation of a business plan

- Presentation of business plans to a panel of invited bankers and representatives from other institutions