Contact: Linda Wallace, 215-751-8082, email@example.com
Annette John-Hall, 215-751-8021, firstname.lastname@example.org
Philadelphia, PA.-- Greg Alden’s signature lunch offering is called the “Salad Jawn,” topped with dark chocolate shavings. His meatless Sunflower Chili is made with quinoa, lentils, and sunflower seeds. He sells it all from a 25-mile-an hour, electrically-fueled truck. Imagine an oversized golf cart -- which he believes is the only one of its kind operating in the city’s mobile food truck industry, and an environmentally responsible alternative to culinary arts entrepreneurship.
Without the concept, ideas, and business model strategies he formulated in the College’s Mobile Food Management program, Alden says he never would have been able to serve students out of his environmentally-conscious truck. Frequently, it parks alongside the bigger food trucks on the College’s main campus on 17th Street, about twice a week.
“My desire was to do things as environmentally sound as possible,” says Alden, who completed the food truck course two years ago. The College was a green incubator for the idea.”
Now, after a year in business, Alden says he is almost at the break-even point. He sees the College as a “great food truck destination spot because Community College of Philadelphia grads are consistently coming out of the food truck program. Eventually more trucks are going to come here.”
Since fall semester 2014, Community College of Philadelphia has been broadening its entrepreneurship programs for Philadelphians seeking new careers, including its innovative \Mobile Food Management course. When it began, the non-credit Mobile Food Management: Introduction to Food Truck Entrepreneurship program was the first of its kind offered by an accredited institution of higher education. It is serving an industry that expects to generate $2.7 billion in revenue by 2017. The industry is so influential that it was the “caterer of choice” for Mayor Jim Kenney’s recent inaugural block party.
The program is divided into three sections, each offering a three-hour class on Wednesday evenings for five consecutive weeks. The first section, Mobile Food Management 101: Concept and Plan, runs May 18th through June 15th, 2016; the second, Mobile Food Management 102: Requirements begins June
22nd and runs through July 20th; and the third, Mobile Food Management 103: Design, Costing and Budgeting, begins July 27th and runs through Aug. 24th. Summer registration is now open; all classes are held from 6 to 9 PM in the Main Campus Pavilion, Room P2-18. Tuition for each section is $249.
Students receive a certificate of completion at the end of attending all 3 sections, which is offered through the College’s Corporate Solutions Department. Class sections are designed so they can be taken in any order. For more information and to register, visit the Mobile Food Management homepage or call 215-496-6158 or email email@example.com.
Community College of Philadelphia has served more than 685,000 students. It currently enrolls more than 34,000 credit and non-credit students. The College offers day, evening and weekend classes, as well as classes online. Visit the College at www.ccp.edu. Follow us on Twitter. Like us on Facebook.