Through lectures and industry guest speakers this class explores the fundamentals of what it
takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include
components of a business plan, lease or purchase negotiations, design and build out of a space,
staffing, permits and licenses, how to plan for profitability and more.
Course ID
209
Department
Subject
Units
3
Notes
Methods: 1. lecture to present facts, principles and concepts of the above topics 2. guest lectures to provide specific practical information and insights 3. class discussion to review, discuss and clarify material covered 4. scheduled meetings with students to measure progress on term project
Requisites
ADVISE: ESL 186 or placement in ESL 188 or readiness for college-level English
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-52.5
Has field trips
0