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Course Description

In today’s foodservice industry, the evolving food truck/cart concept is positively benefitting owners, customers and communities alike. In response to this trend, Mobile Food studies at Community College of Philadelphia now guides you through the steps of planning, starting and maintaining a food truck/cart.

This workshop provides the fundamentals of owning and operating a food truck or cart. It familiarizes you with the tools needed to formulate a food truck concept and turn it into a standardized plan. The focus is on menu planning, truck/cart design and location, federal/state/local regulations, and licenses and permits. Learn managing and marketing techniques to develop the necessary skills for succeeding in the foodservice segment of mobile food ownership. Case studies, field trips and established food truck businesses all aid you in designing your own mobile food unit.

Course Outline

Week 1: Introduction to Mobile Food Management.

            Food truck history present, and future.
            Case Study: Roy Choi, Kogi Truck
    
Week 2: Concept and Plan Building

            Name
            Branding
            Food Theory
            Food Truck Visit

Week 3: Field Trip: Food Truck Manufacturer

Week 4:  Menu Development 

            Ease of Production
            Customer Needs
            Restraints
            Sanitation/HACCP
            Beverages
            Packaging
            Food Truck Visit

Week 5: Truck Design

            Styles
            Art Work
            Equipment
            Responsibilities
            Food Truck Visit

 Week 6: Field Trip: Commissary

 Week 7: Requirements

            Licenses
            Inspections
            Certificates
            Permits
            Zoning
            Food Truck Visit

 Week 8: Managing the Food Truck

            Street Service
            Events
            Catering
            Marketing 
 

Learner Outcomes

Upon completion of the course the student will be able to: 1. Formulate a food truck/unit concept. 2. Complete all local, state and federal requirements. 3. Understand the requirement of a commissary 4. Distinguish the roles of the food truck through street service, events, and catering. 5. Identify tools needed to properly manage a food unit. 6. Market a food truck concept.

Notes

Materials Required:
Prior to the first class, students must purchase The Food Truck Handbook: Start, Grow, and Succeed in the Mobile Food Business, David Weber. ISBN: 978-1118208816.  

Prerequisites

None.
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Enroll Now - Select a section to enroll in
Section Title
Intro to Food Truck Entrepreneurship
Type
Online
Days
M
Time
6:00PM to 9:00PM
Dates
Oct 04, 2021 to Nov 22, 2021
Schedule and Location
Contact Hours
24.0
Location
  • Distance
Delivery Options
Course Fee(s)
Tuition non-credit $374.00
Section Title
Intro to Food Truck Entrepreneurship
Type
Online
Days
M
Time
6:00PM to 9:00PM
Dates
Apr 04, 2022 to May 23, 2022
Schedule and Location
Contact Hours
24.0
Location
  • Distance
Delivery Options
Course Fee(s)
Tuition non-credit $374.00
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