This course is about designing and implementing a concept food truck and menu. Review of start-up costs, making a business plan, choosing the right equipment, floor plan design, navigating permits, licensing, inspection requirements, choosing a location, branding and marketing the mobile kitchen are all essential to success.
Prerequisites
CULN170 (may be taken concurrently) for Culinary Arts students; CULN113 (may be taken concurrently) for Baking/Pastry students