Commercial Cooking 10, 20, 30

(a)	Discuss the contributions that small businesses make to the local and Saskatchewan economy.
(b)	List advantages and disadvantages of operating a small business, including a home-based business.
(c)	Examine characteristics and qualifications of successful small business owners in the food service industry.
(d)	Explain the importance of legislation and/or regulations (e.g., The Food Safety Regulations) that govern the food service industry in Saskatchewan.
(e)	Identify examples of foods that may be processed in a home kitchen and sold, in accordance with Saskatchewan regulations.
(f)	Classify examples of food service businesses within one’s community as home-based, sole proprietorship, partnership and/or franchise businesses.
(g)	Investigate the advantages and disadvantages of different business ownership models, including sole proprietorship, partnership and franchise businesses.
(h)	Research the requirements (e.g., registering for collecting and remitting taxes, licensing, zoning, obtaining health permits and registering the business name) for establishing a small business in one’s community.
(i)	Research and explain the importance of sustainable business practices such as providing quality customer service, following environmental guidelines and employing qualified and certified personnel.
(j)	Outline an entry level business plan that may include start-up costs, location, customer base, advertising and an exit plan.
(k)	Provide feedback on own and/or peer business plans.

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