Food Truck Series (v.01)
Issued by
Madison College
Plan, operate and succeed in the mobile food service business! Completion of this series of three courses indicates exposure to, study of, and experience in: requirements of starting a food truck business, creation of a business plan, menu planning, food safety, marketing, managing staff, and practical considerations of working an event.
Additional DetailsSkills
Earning Criteria
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Analyze food truck industry, including trends, challenges, traits of successful operations, and legal landscape.
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Build success metrics for use in a business plan including organization of business, costs and controls, theft prevention, quality and safety, costing, customer service, marketing and capital.
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Complete documentation required for operating a mobile food and catering business, taking into account laws, licenses, zones, inspection, taxes, local/state/federal compliance, and forms of legal operation.
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Understand key leadership and management skills needed for successfully running a catering/mobile food business, including development of a marketing plan, logistics plan, staffing plan and exit strategy.
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Plan menus to maximize efficiency, food safety and profit, while understanding mobile space and production kitchen constraints and requirements.
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Practice basic cooking skills unique to the mobile environment.
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Successful completion of series of courses: Catering and Food Truck Startup, Food Truck Logistics, and Catering and Food Truck Management.