CARTS153 - Mobile Food Operations

This class will concentrate on the safe and sanitary operation of a mobile food truck.

Credits: 6

Distribution: Hospitality

Offered: Fall, Spring

Outcomes

  1. Demonstrate ability to use appropriate cooking techniques and equipment in a mobile food service setting.
  2. Demonstrate ability to work on a mobile food service line.
  3. Demonstrate proper safety and sanitation procedures in the kitchen and in a mobile food service setting.
  4. Cost and price food costs and menu items
  5. Define the principles of exceptional table service
  6. Describe the issues that food service managers must handle successfully
  7. Identify styles of service
  8. Purchase product in a managed environment to preserve quality, provide security and prevent waste
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!