Our Lady of Mount Carmel
Department of Business Studies
Course Name: Entrepreneurship: The Venture
Course Code: BDI 3C
Level:
Grade 11
Teacher:
Period:
Room:
Course Overview:
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
Curriculum Strands:
Enterprising People and Entrepreneurs
• 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
• 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
• 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.
Developing and Completing a Venture Plan for the Proposed Business
• 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:
Students will be assessed & evaluated according to the work produced & skills displayed. Methods of
providing feedback may include assessing work in process & evaluating completed assignments, quizzes,
tests, co-operative learning activities, research, and presentations.
Category Weightings
Term (70%):
Knowledge & Understanding
Thinking & Inquiry
Communication
Application
25%
25%
20%
30%
Final (30%):
Culminating Activity
Final Exam
10%
20%
Achievement Categories:
Knowledge/
Understanding
Thinking/Inquiry
knowledge of facts and terms
critical and creative thinking
skills (e.g., evaluating business
situations; analysing financial
data and solving business
problems; making decisions)
understanding of concepts,
principles, and theories
understanding of relationships
between concepts and ideas
inquiry skills (e.g., generating
ideas; formulating questions;
planning; selecting strategies
and resources; analysing,
interpreting, and assessing
information; forming
conclusions)
Communication
Application
communication of information
and ideas (e.g., through
writing, visual and oral
presentations)
use of language, symbols,
and visuals
application of concepts, skills, and
procedures in familiar contexts
transfer of concepts, skills, and
procedures to new contexts
use of equipment, materials, and
technology
communication for different
audiences and purposes (e.g.,
choice of language and style
relevant to business
environments)
application of technology (e.g.
choice of tools and software,
ethical use)
making connections (e.g. between
use of various forms of
personal experiences and the
communication (e.g., memos,
subject, between the subjects and
letters, reports)
the world outside the school
Feedback will also be provided for student learning skills. Skills like working independently, team work, organization, work habits and homework, and
initiative are assessed independently student achievement and will be conducted through the use of a rubric indicating specific criteria to be achieved
to receive each of the following letter grades:
E –Excellent
G – Good
S – Satisfactory
N - Needs Improvement
Achievement Levels:
Level 1: 50 – 59%
Limited knowledge and/or
success
Level 2: 60 – 69%
Some knowledge and/or
success
Level 3: 70 – 79%
Considerable knowledge
and/or success
Level 4: 80 – 100%
Thorough understanding &
mastery of skills
Please refer to your student agenda for the following policies:
Evaluation
Attendance
Uniform
Student Textbook: Entrepreneurship: Creating A Venture. Cranson. 2001. Replacement cost: $80.00
Student: (print name)
_________________________________ Signature: ____________________________
Parent/Guardian Signature: _________________________________ Date:
____________________________