Culinary Entrepreneurship (CUL 270)

This course introduces students to concept development and business plan writing. Students will complete a business plan and market analysis based on real life scenarios. Topics include forms of business ownership, concept development, menu analysis, inventory, staffing, marketing and financials. There will be research of food industry success and failure examples of restaurants and concepts. Profit and loss statements will also be taught and researched. This class is an accumulation of business foundations to succeed within the hospitality & food service industries. This course is subject to a course fee.


The following courses must be taken prior to this course
CUL 220 - Menu Planning
Term Location Sections Available
2024 Spring Semester - 15 Week Sections