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Workshop Topics*

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.

Guest Speakers



Department of Small Business Services

The League of International Chefs Association

and more...

This program was made possible through a partnership with