Creating a Business Plan and Goal Setting
Time Management and Innovative Business Models
Menu Planning and Pricing
Finance, Budget and Accounting
Laws and Licensing
Mid-Cohort Business Presentations and Feedback
Basic Marketing and Customer Service
Social Media and Technology
Inventory, Kitchen and BOH/FOH Management
Food Safety Recap
Human Resources, Hiring, Contracting and Real Estate
Final Business Presentations
*Lessons subject to change at instructors discretion.
In addition to these workshops, students will also have one-on-one sessions with specialists in the food industry to discuss their ambitions and experiences in depth.
Department of Small Business Services
The League of International Chefs Association