CUL-3041C4 - Catering and Food Truck
1382054
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CLASS
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Course Description
This class uses culinary methods to operate a successful catering business or possible food truck operation. Basic culinary, ServSafe, and food service management will be offered in this course.Learner Outcomes
This course, students will learn:
- How to safely prepare food for a catering/food truck.
- How to build a business plan.
- The rules and regulation for food truck and catering operations.
- Menu creation.
- How to operate a food truck.
- Safety and sanitation.
Notes
Students will need a hat, apron/smock, slip resistant closed toe black shoes.
Students are required to attend 80% of the course to get credit.
This class is only offered in Lee and Harnett.
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Regina Minter is the Department Chair as well as an instructor for Culinary Arts and Hospitality here at CCCC. Chef Minter manages both college-credit (degree) and non-credit (continuing education) culinary and hospitality courses. She has been employed with the college since 2012. She attended Johnson & Wales University where she obtained an A.A.S. in Culinary Arts (2005) and a Bachelors in Food Service Management (2007). She is also a Certified Proctor and Instructor for ServSafe, the nationally-recognized food and beverage safety training and certificate program administered by the U.S. National Restaurant Association.