Transcript title
Food Truck Operations
Credits
4
Grading mode
Standard letter grades
Total contact hours
80
Other hours
80
Prerequisites
CUL 170 or BAK 170.
Recommended preparation
CUL 200.
Course Description
Covers owning and operating a food truck or cart. Uses the tools needed to formulate a food truck concept to turn it into a standardized plan. Focuses on menu planning, truck/cart design and location, government regulations, licenses, and permits. Requires local travel.
Course learning outcomes
1. Demonstrate basic food truck operations.
2. Describe the duties and responsibilities of a food truck operator.
3. Demonstrate preparedness for serving the public within the confines of a food truck/cart.
4. Apply safety and sanitation practices for food trucks/carts.
5. Learn and apply mobile food operation marketing principles, website management, social media channels, and location advertising.
Content outline
- Food service equipment
- Food truck licensing
- Food truck permits
- Food truck design
- Menu development
- Truck maintenance
- Truck ownership
- Marketing
- Advertising
- Service locations
Required materials
Requires uniform and culinary arts tool kit available at the COCC Bookstore.
