Wholesale Readiness – Part 2 What You Need to Come to Market

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Part 2 – Wholesale Readiness This course continues by preparing you on what is needed at a high level to bring your food product to market. Part 1 is not a prerequisite to taking Part 2.

Topics covered in Part 2 include:

  • Selling: Wholesale, Retail, Direct to Consumer*
  • Pricing for Profit*
  • Scaling – How to Source a Co-Packer*
  • Good Manufacturing Practices
  • Writing Basic HACCP Plan
  • Food Recall Process and Procedures*
  • When to Hire a Distributor and/or Food Broker

*NOTE: Topics are or will be offered as in-depth courses.