This advanced course delves into the intricate world of food truck operations, providing students with the in-depth knowledge and practical skills necessary to manage a food truck business successfully. Building upon foundational culinary arts principles, students will explore advanced food truck concepts, including menu development, cost management, marketing strategies, and regulatory compliance. Through classroom instruction, hands-on culinary demonstrations, and guest lectures from industry experts, students will gain the practical knowledge and skills needed to excel in the competitive world of food truck entrepreneurship.
FTRC 120: Advanced Food Truck Operations
Class Program