With the evolution of the culinary street vendor,

food trucks are the new gourmet startup.

Offering fl exibility without the burden

of a brick and mortar restaurant, food trucks

provide the opportunity to change menu and

locations with ease. L’École Culinaire offers 2

courses to help get your wheels turning.

9811 South Forty Drive St. Louis, MO, 63124-1188314-587-2433 l www.lecole.edu

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Culinary Entrepreneurship:Food Truck

In the L’École Culinaire’s Complete Food Truck program, students will gain knowledge about the process of starting and operating a food truck. The class will walk the student through concept development, menu development, customer service, basic marketing, equipment and truck selection, sales transaction management, licensing and permitting. The elements introduced in lecture will then be reinforced with hands-on experiences including operation and execution on an operating food truck.

This class will cover:

• Developing the concept and theme of a food truck.

• Defining desired business operations and the business environment. **

• Developing a brief menu and learning how to standardize a recipe.

• Learning to review equipment and selecting large equipment and smallwares, based on your menu offerings. **

• Reviewing and determining selection of a vehicle for mobile food service. **

• Defining and understanding target marketing, differentiation, and the methods of driving business through advertising, promotions, personal selling and public relations.

• Defining and determining needed licensing and permitting for your area of operation. **

• Reviewing methods and approaches to customer service. **

• Hands-on experience and practice executing the above in an operating food truck setting. *

(* further indepth than abbreviated class)

Our concentrated class is designed for someone with someexperience in the food service industry who is interested instarting their own food truck. This class will concentrate onunderstanding licensing requirements, preparation for andoperation of the food truck.

This class will cover:

• Defining desired business operations and understanding the business environment.

• An overview of truck, equipment and smallware needs based on your menu offering.

• Review and selection of a vehicle for mobile food service.

• Overview of licensing and permitting needs for your area of operation.

• Practice methods and approaches to customer service.

• Hands-on experience operating in a food truck setting.

9811 South Forty Drive St. Louis, MO, 63124-1188314-587-2433 l www.lecole.edu