Students will be introduced to successful rural entrepreneurs. They will work in teams and act as consultants to evaluate farm and rural agriculturally based businesses financial, human resources, and strategic management practices. Students interested in food and agricultural entrepreneurship will evaluate food processing techniques, packaging and food safety procedures. Upon identifying key problems, students will present their finding to both class and entrepreneur. All lectures will be taught at Morrisville State College. Most of the laboratory assignments will be completed at the farm or rural business in which the students will be serving as consultants.
Prerequisites: AGBS 100, AGBS 240, 305, ACCT 100 or ACCT 101
3 credits (2 lecture hours, 2 laboratory hours), spring semester