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Culinary and Food Truck Entrepreneur (BP) Occupational Certificate

Overview and Award Outcomes

Overview

This Culinary and Food Truck Entrepreneur certificate prepares individuals for career opportunities in restaurants, institutional food service facilities, food trucks, and other entrepreneur opportunities. Culinary responsibilities include menu planning; purchasing food, equipment, and supplies; selecting and developing recipes; and selecting and using various food preparation methods and techniques. Entrepreneur training will provide students with the innovation, management, marketing, communication and financial skills required to successfully start and run a culinary business. This certificate gives students a basic background in the theory, process and practice of culinary entrepreneurship.

Award Outcomes

Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations

Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations

Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to accepted professional standards

Demonstrate interpersonal and team building skills

Demonstrate oral and written communications skills necessary in the culinary industry

Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry

Demonstrate innovative thinking in the development of culinary business models, products and services

Apply operations concepts to solving business problems

 

Career Opportunities

Starting, buying, or managing a culinary business is a solid career option for students.  In recent years, the allure of entrepreneurship has increased in the food industry, particularly in the food truck sector.  In addition to entrepreneur opportunities, and depending on qualifications and experience, numerous positions are also available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.

Program Requirements

Technical Studies Required 30 Credits

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1260Food Truck Foundations

3

CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA1700Human Relations Management

2

CULA2060Food Truck Operations

4

ACCT1000Introduction to Accounting

3

BUSN1510Entrepreneurship

3

BUSN2015Marketing Applications

3

BUSN2085Small Business Operations

4

General Education Required 0 Credits

Course NumberCourse TitleCourse Credits

General Education Elective 0 Credits

Course NumberCourse TitleCourse Credits

Technical Studies Elective 0 Credits

Course NumberCourse TitleCourse Credits

Total Occupational Certificate Credits 30

Course NumberCourse TitleCourse Credits

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1117Sanitation and Safety

2

CULA1260Food Truck Foundations

3

CULA1700Human Relations Management

2

ACCT1000Introduction to Accounting

3

BUSN1510Entrepreneurship

3

BUSN2015Marketing Applications

3

Total Credits  16

Second Semester

Course NumberCourse TitleCourse Credits
CULA1301Culinary Arts Nutrition

2

CULA1325Menu Planning

2

CULA1335Purchasing and Cost Control

2

CULA2060Food Truck Operations

4

BUSN2085Small Business Operations

4

Total Credits  14

Graduation (30 credits)

Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.

 

6/10/2021 : BP 7118 / EP