The Produce Executive Development Program is an intense, five-day program for mid- to senior-level executives led by Cornell faculty and industry experts.  The course focuses on issues critical to both personal development and the larger challenges and opportunities faced by today’s produce industry executives. Participants will take part in a unique learning experience characterized by cutting-edge theory, industry best practices and thought-provoking discussions about key business issues affecting the global produce industry.

"While this program is designed to address the unique challenges of our industry, it doesn’t stop there. It pushes you to think beyond the industry to the larger issues impacting the business world," said 2011 program graduate, Brian Coates, senior buyer of produce at Meijer. "You walk away thinking differently about your own business, your role as a leader in the industry, and how you can effectively lead those in your company."

This robust program agenda will include respected Cornell faculty, guest speakers, and industry experts. Some of the topics for the 2012 course include:

§  Executive Leadership

§  Today’s Food Retailing & Foodservice Climate

§  Team Dynamics and Decision Making

§  Competitive Strategy

§  Financial Planning

§  Career Success…And Derailment

§  Produce Industry Forecast for the Future

§  Strategies for Growth in Entrepreneurial Environments

§  Supply Chain Stimulation

§  Leading Through Change

§  Understanding Your Executive Leadership Style

§  Work/Life Balance: The Power of Sleep

"So many in the produce business know that hard work is an industry standard, and that the title of ‘executive’ is not simply an achievement to be accomplished, but rather another step in a career built on learning and development," said Victoria Backer, United Fresh senior vice president of member services, foundation. "This program is centered on that ideal, and based on the belief that real learning and development are a continuous process, even for the most seasoned executives."

In the interest of keeping class size both informative and intimate, enrollment is limited to 40 participants. Tuition for the program includes: five nights lodging, instruction, books, supplies, breakfasts, luncheons and several special dinners. For United Fresh members, the registration fee is $4995 if booked prior to January 20, and $5500 if booked after.  For non-members, the registration fees are $7995 and $8500, respectively. More information on the program is available by clicking here or by contacting Shannon Young, United Fresh education manager at 202-303-3400, ext. 405 or syoung@unitedfresh.org.