Culinary Menu Planning

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.

Learning Outcomes

Learning Outcomes

Upon satisfactory completion of this program students will be able to:

1. Implement the strategies of planning and design by producing an effective and efficient menu for a variety of food service operations.
2. Apply critical thinking skills to develop a sales menu for a restaurant considering current demographic, market, cost of recipes and nutrition.

Program Requirements

Program Requirements