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Mobile Food Management Program — Introduction to Food Truck Entrepreneurship

Mobile Food Management Program — Introduction to Food Truck Entrepreneurship

The food truck concept has become an influential segment in the food service industry. The evolution of food trucks and food carts are positively benefitting owners, customers and the communities where they operate. Mobile Food Management studies at Community College of Philadelphia will help guide you through the steps of planning, starting and maintaining a food truck or food cart.

The program consists of three workshops: Mobile Food Management 101: Concept and Plan; Mobile Food Management 102: Requirements; Mobile Food Management 103: Design, Costing and Budgeting.                                                                          

Required Textbook

Students are required to purchase the following textbook prior to the first day of class: The Food Truck Handbook: Start, Grow, and Succeed in the Mobile Food Business, David Weber. ISBN: 978-1118208816

The Grill Cheese Scholarship

Students who complete all three Mobile Food Management workshops will be considered for a scholarship opportunity sponsored by The Grill Cheese, a leading Philadelphia-based food truck vendor. This scholarship will pay for the student to take the ServSafe Food Safety Certification workshop at Community College of Philadelphia. All food handling requires that an individual with Food Safety Certification be present during the operation of a food service business. This additional certification will help you move forward with operating your mobile food business. 

Workshop Descriptions

Mobile Food Management 101: Concept and Plan (New)

15 hours; Fee: $249 (Tuition: $249)
Location: Main Campus, Pavilion, Room P2-18
Wednesdays, Sept. 3 - Oct. 1, 2014, 5 - 8 p.m.
Register Now

The food truck concept has become an influential segment in the foodservice industry. This workshop will introduce you to Mobile Food Management and provide the fundamentals of owning and operating a food truck or food cart.  It will familiarize you with the tools needed to formulate a food truck concept and turn it into a standardized plan. You will focus on menu planning, truck/cart design and location. Case studies, field trips and current food truck businesses will aid you in designing your own mobile food unit.

Mobile Food Management 102: Requirements (New)

15 hours; Fee: $249 (Tuition: $249)
Location: Main Campus, Pavilion, Room P2-18
Wednesdays, Oct. 8 - Nov. 5, 2014, 5 - 8 p.m.
Register Now

Are you interested in starting a food truck/cart business but are not exactly sure where to get started? Join this exciting workshop to learn the requirements needed to operate a mobile food unit. Emphasis will be placed on federal, state and local regulations, zoning, licenses, and permits needed to operate a food truck/cart legally. You will learn health, safety, commissary and tax requirements. Students are provided with resources to support a successful food management program.   

Mobile Food Management 103: Design, Costing, and Budgeting (New)

15 hours; Fee: $249 (Tuition: $249)
Location: Main Campus, Pavilion, Room P2-18
Wednesdays, Nov. 12 - Dec. 10, 2014, 5 - 8 p.m.
Register Now

Learn to work on the design, costing and budgeting for a mobile food unit. In this workshop, you will learn the necessary skills needed to be successful in the foodservice segment of mobile food management. Emphasis will be placed on marketing a food truck/cart through website and social media outlets. Encouragement of participating in the community to foster good relations and continued marketing will be covered to round out a successful mobile food business.