by Emily Brooks of Edibles Advocate Alliance
Establishing a Shared-Use Commercial Kitchen is our Entrepreneurial Training Program that details the planning, design and budgetary considerations for developing, sharing, and using an FDA approved, multi-tenant commercial kitchen.
Attending WAgN’s Farm to Kitchen to Market Conference on March 10th? GREAT!
If you haven’t registered yet, don’t forget to do so!
The Shared-Use Commercial Kitchen Entrepreneurial Training Course is an excellent follow-up for the great information you’ll gain at the Farm to Kitchen to Market Conference (and for those of you who couldn’t quite make it) and covers the necessary requirements to establish a successful FDA-approved kitchen.
This class is for individuals, government or community leaders, farmers, and/or producers who want to create a commercial kitchen – and covers everything from laws, to safety standards, to equipment, to budgeting, to funding, to creating revenue streams by partnering/selling to others who wish to rent or use your kitchen.
This is a 7-Element course that could be done over the course of 2-to-7 weeks depending on the consensus, desires, and needs of the potential attendees. The pricing of this Training Course is dependent on the number of participants.
The more the merrier as the more collaborators you’ll have working with you on these projects!
We’re scheduling our next class to begin at the end of March or early April. Are you interested in more information? Let us know!
- Fill out the form and tell us who are!
- Find Emily Brooks on Facebook.
- Check out our other Entrepreneurial Training Programs to see if any of those might fit your needs better!
- Subscribe to our Harvesting CT Blog which covers new funding options for Connecticut.
- Pass this along to your foodie friends! Bring your collaborators to class!