Business and Economics

Product Details

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

Varies (self-study; self-paced)

April 2020 - Present.

Subject Area:
Culinary and Hospitality

Number of Credits:

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.

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).