Curriculum
33 hours of course content:
- Marketing for Food Trucks
- Budget Management for a Food Truck Business
- Menu Development
- Interior Food Truck Design
- Business Plan Know-How
- Basic Food Safety
- Foodborne Illnesses
- Preventing Foodborne Illness Outbreaks
- Temperature Danger Zone
- Preventing Cross-Contamination
- Exploring Culinary and Food Service Careers
- Safe Handling and Storage of Knives
- Anatomy of Knives
- Knife Cuts
- What Is Hydroponics
- Plant Life
Lesson plans, presentation slides, assessments, and activities are included.
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