Food Truck Operations Certificate

This certificate is designed to offer students an overview of food truck operations. In only three semesters, students will earn a certificate that will provide a ServSafe Manager Certification, basic culinary skills, an understanding of cost controls, and labor management.

Courses requiring a grade of “C” or better: CUL and HRM

Course Code	Course	Credit Hours	Link to course details
CUL-110		2
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for the successful completion of a nationally recognized food/safety/sanitation exam. View course details for Sanitation & Safety ‌‌
CUL-140		5
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. View course details for Culinary Skills I ‌‌
CUL-140A		1
This course provides a laboratory experience for enhancing student skills in the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to demonstrate competency in the basic cooking skills used in the foodservice industry. View course details for Culinary Skills I Lab ‌‌

Course Code	Course	Credit Hours	Link to course details
HRM-220		3
This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls, and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem-solving. View course details for Cost Control–Food & Bev ‌‌
HRM-245		3
This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefits administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry. View course details for Human Resource Mgt - Hosp ‌‌

Course Code	Course	Credit Hours	Link to course details
HRM-170		3
This course introduces students to mobile food truck management and provide the fundamentals of establishing and operating a food truck. Emphasis is placed on marketing, budget management, menu development, interior food truck design, and business plan implementation. Upon completion, students should be able to formulate a food truck concept, understand local, state, and federal requirements, create menu content and a marketing strategy, and develop a viable business plan. View course details for Food Truck Operations ‌‌

Total Credit Hours Required:

Students who have the ServSafe Manager Certification will receive credit for CUL-110.

Curriculum is based on the 2024-2025 catalog.

Owner/Operator Food Truck

To learn how to apply for this certificate visit Become an A-B Tech Student.

Walter Rapetski

Email: walterarapetski@abtech.edu
Phone: (828) 398-7234