Program Description
A food truck operator is responsible for the daily operations of a food truck or trailer, going to various locations to cook, serve, and sell food. The operator will plan and price the menu, market the business, manage expenses, and follow local and state food handling regulations.
This program features courses that will provide the skills needed to start and operate a food truck business. Students will develop a concept for a food truck business; conduct market research and menu planning; determine service style; calculate cost of goods sold, expenses, and break-even analysis; determine layout and design; develop a marketing plan; learn HACCP plan basics, and licensing, permitting, and insurance needs. Upon successful completion of the in-class exam, students may obtain their ServSafe® Manager certification.
Students entering this program should have good planning and organizational skills, strong customer service skills, strong oral communication skills, strong interpersonal skills, and good problem solving skills.
Jobs operating a food truck can be founds in small or large restaurants or restaurant groups, or students may start their own business. Additional career information may be found in Career Coach: https://ccbcmd.emsicc.com/.
Program Outcomes
Upon successful completion of this Continuing Education Workforce Certificate, students will be able to:
1. describe how to start a food truck business in Maryland,
2. discuss guidelines for legally operating a food truck,
3. describe how to set menu prices and break-even points,
4. explain how foodservice costs affect profitability,
5. describe budgeting and forecasting methods,
6. develop a basic plan to market and promote the food truck business, and
7. earn ServSafe® Manager certification.
CCBC Pathway
Business Pathway - Pathways are designed to help you meet your academic and career goals by aligning related courses and programs. Pathway students participate in a variety of activities that help explore career opportunities in their field of study. You can meet with a CCBC advisor who help align — or realign — your educational plan with the Pathway that best supports you and your goals.
Program Credentials
Students will be awarded a Continuing Education Workforce Certificate and will have access to a Continuing Education academic record (transcript).
External Credential: ServSafe® Manager Certification. National Restaurant Educational Foundation (https://restaurant.org/).
Financial Aid and Payment Options
We offer financial aid by packaging public and private funding options to those who qualify, in select Continuing Education courses and programs. Additional opportunities for financial support include partial payment options through Nelnet Business Solutions and tuition waivers for those who qualify. Resources outside of CCBC may also be available through employer/sponsor paid tuition, the Department of Rehabilitation Services (DORS), and your local office of workforce development.
Some CE Workforce Development Certificate Programs are eligible for early high school funding through Maryland Blueprint for qualifying BCPS high school students. Please check with your School Counseling Office to determine your eligibility for the BCPS Tuition Benefit Program.
Length of Training
1-3 Months
Program Requirements
Information/Orientation:
Monthly information sessions are available on Zoom. For information or to receive a Zoom link, contact: Yumi Kim at 443-840-5840 or hospitalitycareers@ccbcmd.edu.
Requirements:
Recommended high school diploma or GED and previous business or foodservice experience.
Application Process
To apply, go to www.ccbcmd.edu/apply and complete the CCBC Continuing Education Workforce Certificate program application. An email will then be sent with program information and any additional requirements necessary to apply for the program.
Open Entry – No screening or documentation required.
Prior Learning Assessment
This program has potential options for waiving select courses based on previous coursework or articulated coursework from an approved curriculum. Maximum number of program hours that may be earned from prior learning: 16.
Program Course Sequence
|
Course Number
|
Course Title
|
Course Hours
|
Textbook Information
(approximate cost; subject to change)
|
Costs
T=Tuition/F=Fees
|
|
SBA 036
|
Starting Your Own Food Truck Business
|
6
|
Materials provided
|
$159
T-$48/F-$111
|
|
SBA 037
|
Controlling Costs for Food Truck Operators
|
6 |
Materials provided
|
$159
T-$48/F-$111
|
|
SBA 808
or
SBA 045
|
How to Start and Manage Your Own Small Business
The Entrepreneural Mindset with Coaching
|
10
or
15
|
Materials provided
|
$169
T-$51/F-$118
or
$249
T-$75/F-$174
|
|
HSL 016
|
ServSafe® Food Safety Training and Certification
|
16
|
Text, certification exam, and materials provided
|
$209
T-$63/F-$146
|
| Course Series Totals: |
|
38
or
43
|
|
$696
T-$210/F-$486
or
$776
T-$234/F-$542
|