Food Truck Operator

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 Course Sequence