Product Details

Menu Planning and Design (CUL-314)
Location:
Various: distance learning format

Length:
Varies (self-study; self-paced)

Dates:
April 2020 - Present.

Subject Area:
Culinary and Hospitality

Number of Credits:
3

Learner Outcomes:
Upon successful completion of the learning experience, students will be able to: interpret the history of menu design and planning; compare and describe the types of menus; compose a standardized menu for professional and personal use; develop and create a menu with correct and premium pricing; and analyze recipes for their nutritional benefits.

Instruction:
This course introduces the elements and principles of menu planning and design for both professional and personal use, necessary techniques to successfully create menus for a variety of businesses and occasions. Topics include: menu styles, nutrition beverage menus, pricing, layout and design. Prerequisite: Background courses in food identification and/or culinary arts.

Credit Recommendation:
In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Culinary Arts, Hospitality, Business, Hotel and Restaurant Management, Banquet Sales, or Marketing(4/20).


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