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St. Edmund Campion Secondary School
Department of Business Studies |
| COURSE NAME: |
Entrepreneurship: The Venture |
| COURSE CODE: |
BDI 3C |
| LEVEL: |
Grade 11, College Preparation |
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This course focuses on ways in which entrepreneurs recognize opportunities, generate ideas, and organize resources to plan successful ventures that enable them to achieve their goals. Students will create a venture plan for a school-based or student-run business.Through hands-on experiences, students will have opportunities to develop the values, traits, and skills most often associated with successful entrepreneurs.
PREREQUISITE: None |
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| CURRICULUM STRANDS AND OVERALL EXPECTATIONS |
ENTERPRISING PEOPLE AND ENTREPRENEURS
By the end of the course students will:
- Analyse the characteristics and contributions of enterprising people;
- Compare the characteristics and contributions of various entrepreneurs;
- Assess their own entrepreneurial and enterprising potential.
IDEAS AND OPPORTUNITIES FOR NEW VENTURES
By the end of the course students will:
- Explain the importance of invention and innovation to venture creation;
- Analyse various methods of generating ideas and identifying opportunities to satisfy needs and wants;
- Generate realistic new ideas and identify possible opportunities for a school-based or student-run business;
- Conduct primary and secondary marketing research to evaluate the idea or opportunity for their proposed venture.
THE BENEFITS OF A VENTURE PLAN
By the end of the course students will:
- Assess the importance of having a venture plan;
- Analyse the structure and content of a venture plan;
- Explain how to evaluate and revise a venture plan.
BUSINESS COMMUNICATIONS
- Demonstrate an understanding of the characteristics of effective business documents and communications;
- Use appropriate technology to facilitate effective communication;
- Maintain a portfolio of exemplary work that illustrates their skills in information and communication technology, including the ability to create effective business communications.
DEVELOPING AND COMPLETING A VENTURE PLAN FOR THE PROPOSED BUSINESS
By the end of the course students will:
- Analyse the resources required to run their chosen venture;
- Complete the components of an effective production plan for their chosen venture;
- Complete the components of an effective marketing plan for their chosen venture;
- Complete the components of an effective financial plan for their chosen venture;
- Produce, using appropriate software, a venture plan for their chosen venture.
| ASSESSMENT AND EVALUATION |
Evidence of student achievement for evaluation is collected over time from three different sources – observations, conversations, and student products. Student products may be in the form of tests or exams and/or assignments (which may include rich performance tasks, demonstrations, projects, and/or essays). The final grade will be determined based on term work (70%) and a final evaluation (30%).
| Term Work |
70% |
| Final Culminating Activity |
10% |
| Final Exam |
20% |
Within these two areas, marks will be obtained using the four categories specified in the Ontario Curriculum Grades 11 to 12: Business Studies, 2006.
| KNOWLEDGE AND UNDERSTANDING
| 25% |
- Knowledge of content.
- Understanding of content.
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| THINKING |
25% |
- Use of planning skills.
- Use of processing skills
- Use of critical/creative thinking processes.
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| COMMUNICATION |
20% |
- Expression and organization of ideas and information in oral, visual, and written forms, including electronic forms.
- Communication for different audiences and purposes in oral, visual and written forms, including electronic forms.
- Use of conventions, vocabulary, and terminology of the discipline in oral, visual and written forms, including electronic forms.
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| APPLICATION |
30% |
- Application of knowledge and skills in familiar contexts.
- Transfer of knowledge and skills to new contexts.
- Making connections within and between contexts.
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Please refer to St. Edmund Campion's Evaluation Policy for further details
regarding assessment and evaluation. |