HCA201 Food Truck Practicum

2 Credit Hours

This is hand’s on class combines the business side of owning and operating a food truck while gaining practical application at local events and festivals. This class will explore all aspects of a food truck management; equipment needs and uses, food costing, menu planning, proper staffing, product development, marketing & the use of social marketing as well as obtaining permits, licenses and comprehension of legalities involved. Students will create menus designed for ease of service and cost analysis for profit, order food necessary for events, obtain licenses, handle cash flow exchanges, and manage all aspects of food truck management. . Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 109 Introduction to Garde Manger, HCA128 Food Sanitation, HCA 131 Baking Theory, Pastry and Confections and HCA 132 Intermediate Culinary Techniques and Theory, HCA 133 Catering and Banquet Production and HCA 135 Accounting, Purchasing and Cost Controls

2020 Fall Term

Section: A
Course Format: On-Campus Seats Available: 5/12
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 08/21/20 - 10/09/20 9:00 AM - 1:00 PM F Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 08/21/20 - 10/09/20
Times 9:00 AM - 1:00 PM
Meeting Days F
Instructor Alberto Navarro-Trujillo