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Foodpreneurship

    Intake Periods
  • Every Month
    Modes of Study
  • Full Time
  • Part Time
  • Weekend
Course Overview

The Foodpreneurship course is designed to equip trainees in food production—or individuals passionate about cooking—with the business acumen to turn their passion and skills into an enterprise. The course combines entrepreneurship concepts with modern trends in the food and beverage industry, encouraging participants to generate novel food business ideas. The program culminates in admission to the KCA University Business Incubation Hub, where participants receive support in prototype development, business case creation, patenting, and commercialization.

Justification

The global food service industry is worth over USD 2.6 trillion and continues to evolve with innovations like cloud kitchens, food trucks, grab-and-go services, vegan options, sustainability efforts, and food content creation. This growing list of trends creates vast opportunities for innovation. The course provides a guided approach to launching food start-ups with a higher chance of success.

Course Purpose

The purpose of the Foodpreneurship course is to help trainees generate food service ideas and convert them into viable business enterprises. This includes learning about ideation, incubation, pitching, raising seed capital, and launching products or services.

Who Can Join

  • Trainees interested in acquiring foodpreneurship skills
  • Food business start-up owners aiming to scale up
  • Food content creators (influencers, bloggers, vloggers)
  • Freelance chefs and caterers seeking branding and business skills

Teaching Model

This course adopts a practical-based learning approach, where learners actively engage ideation for food service businesses. Trainees will be exposed to case studies of successful business models in the food service industry. Trainees will be required to go for short externships in the industry where they will be required to document learning experiences from successful entrepreneurs. This unique teaching model will allow learners to gain insights on viable ideas and develop their skills in modelling ideas into enterprises thereby achieving the desired learning outcomes

Expected Learning Outcomes

  • Identify a unique business opportunity in the food service sector
  • Create a product proposal to satisfy the identified opportunity
  • Justify a business case for the proposed product
  • Develop a prototype food product that is market-viable

Entry Qualifications

This course is open for any person who is passionate about starting a food service business. However, it is necessary for trainees to be skilled in food production either by training or through experience. Trainees without prior training or experience in food production are required to enroll for a short course in either, pastry and bakery; barista and mixology or executive chef course alongside this program.

Curriculum Road Map
Level I
  • Finding Food Niche: Healthy food trends, alternative ingredients, cultural cuisines, personalized nutrition, smart packaging, digital delivery, food waste reduction
  • Product Development: Conceptualizing, recipe development and testing, menu integration
  • Marketing & Branding: Brand identity, digital marketing, food photography, visual content
  • Regulatory & Ethical Considerations: Food safety, quality assurance, sustainability, Halal, ethical sourcing, traceability
  • Business Incubation: Ideation, validation, prototype development, IP protection, business planning, pitching, financial management, scaling up