Thursday, October 23, 2025 at 1-2pm The Value of Value-Added Products (In-person & Virtual) - IRV Food Scientists Mary Cool, Ting Wang, along with IRV Program Manager Kate Malhenzie outlay the benefits of diversifying your revenue stream by creating and marketing Value-Added Products.
Wednesday, November 12, 2025 from 6-8 PM: Access to Capital (In-person & Virtual) Line-up TBD Local lendors and grant officials outlay opportunities and processes available to fund your business ventures!
Wednesday, December 3, 2025 from 6-7 PM: How to Create an LLC (In-person & Virtual) - Local business woman and legal professional, Tina Douglas of Old Homestead Farm walks prospective business owners and existign sole-proprietors through the advantages and processes of creating a Legal Liability Company.
Registration Link: https://slate.cobleskill.edu/register/?id=b8773281-e428-45fb-b265-85114b3e1386
October 28 – January 6 (6-8 pm)
Take this 60-hour class to help you start your own business or grow the one you already have. This course will guide you from A-Z with training to launch a new venture or expand your current model.
Participants who complete these requirements will not only have a successful business plan but will qualify to compete in the 2026 Mohawk Valley Entrepreneur Assistance Center Business Plan Competition, where $32,000 in prize funds was awarded this year.
Online Registration Link: https://slate.cobleskill.edu/register/?id=3fad947e-6401-48fa-aac8-8d781e2d6e10
A Step-by-step approach from concept to market for developing value-added products. Enrolled participants will receive a comprehensive manual that contains the course material, a series of templates to guide through the development process and a list of helpful resources.
https://slate.cobleskill.edu/register/?id=b8773281-e428-45fb-b265-85114b3e1386
February 12-13, 2026
Participants are provided with training to implement the seven HACCP principles to identify, evaluate and control food safety from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. They will be competent in preventative food safety systems that involve identifying physical, biological, and chemical hazards during the food handling and preparation stages. They will also recieve an internationally recognized HACCP Food Safety Certification.