Food Entrepreneurship

Learn the skills necessary to run and grow restaurants, food trucks, and other culinary businesses.

This 10-week program is designed for aspiring food entrepreneurs and restaurant professionals seeking to enhance their business and operational skills. Students will learn business, operational, marketing, and financial practices unique to the food industry (restaurants, food trucks, catering businesses, etc.). Ideal for individuals looking to rise to management positions within the industry or start their own business. Course topics include financial management, menu planning, marketing strategies, branding, team recruitment and training, and kitchen production/compliance.

This course includes training for the ServSafe Food Manager credential.

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Interested in other Culinary Trainings? Go to Baking & Pastry Fundamentals and Culinary Fundamentals .

Course Technical & Physical Requirements

To be successful in this course, students must be able to:

  • Read, write, and communicate effectively in English, Understand and follow written and verbal instructions, Complete assignments, assessments, and projects independently or collaboratively, Remain seated or engaged in a classroom setting for extended periods, Use basic technology for coursework, such as email, word processing, and the learning management system, Access and submit assignments electronically, when required.
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