Sherman Cocina II

Sherman Cocina II: offers small food entrepreneurs a broad range of skills and know-how including hands-on culinary practice, San Diego County permit overview, small-business development, retail support and more. Sherman Cocina II is offered in Spanish.

Sherman Cocina II includes the following topics:

• Working as a Team: Food Preparation and Sharing Knowledge

• Commercial Cooking: Practices, Pricing, and Access

• Urban Ecology: Food, Health, and the Environment

• Bread Making II: Working with Sourdough

• Food Business: Menu Creation, Pricing, Billing, Corporate Identity, Online Presence

• And more!

This course is designed for those who have started a food business, are still relatively small, and would like to grow their business. Participants should already have their food handlers card.

Dates: Classes are 1 per week, on Fridays from 10:00am - 2pm. The course begins on March 21 and concludes with a graduation on May 2. There are 7 sessions in total.

Week 1: March 21 - Orientation

Week 2: March 28 - Team Food Preparation, Cultural Foods

Week 3: April 4 - Ecology in the Garden and on the Table

Week 4: April 11 - Intermediate Breadmaking

Week 5: April 18 - Business: Finance, Entrepreneurship, and Marketing

Week 6: April 25 - Commercial Kitchen Tour

Week 7: May 2 - Graduation

Interest Form: If you are interested in participating in this course, please fill out this FORM and we will contact you.

As a culinary program, Sherman Cocina’s goal is to provide the culinary tools to inspire and empower community members to share their food, traditions, culture, and grow their own food-based business.

Learn more about Sherman Cocina here!