{
  "college": "college-of-the-desert",
  "edition": "2026-2027",
  "departmentName": "Culinary Arts",
  "id": "culinary-arts--menu-planning-cert-completion-noncredit",
  "name": "Culinary Menu Planning",
  "award": "Certificate of Completion",
  "department": "culinary-arts",
  "sourceUrl": "https://catalog.collegeofthedesert.edu/programs/culinary-art/menu-planning-cert-completion-noncredit/",
  "blocks": [
    {
      "kind": "text",
      "markdown": "This program studies the basic principles of menu making for a variety of types of food service operations, considering the factors of clientele, types of operations, economic requirements, nutritional adequacy, skill of personnel, and equipment limitations."
    },
    {
      "kind": "text",
      "markdown": "### Learning Outcomes\n\n#### Learning Outcomes\n\nUpon satisfactory completion of this program students will be able to:\n\n1.  Implement the strategies of planning and design by producing an effective and efficient menu for a variety of food service operations.\n2.  Apply critical thinking skills to develop a sales menu for a restaurant considering current demographic, market, cost of recipes and nutrition."
    },
    {
      "kind": "text",
      "markdown": "### Program Requirements\n\n#### Program Requirements"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Required Courses"
        },
        {
          "type": "course",
          "code": "CART 351A",
          "title": "Commercial Menu Design",
          "units": "0",
          "indent": false
        },
        {
          "type": "course",
          "code": "CART 351B",
          "title": "Commercial Menu Economics",
          "units": "0",
          "indent": false
        }
      ]
    }
  ]
}