Description
Menu Planning
This course provides the fundamentals of menu planning. Topics include menu trends, the market survey, nutrition, menu planning, foodservice menus, yield tests, standard recipes, recipe costing, menu development and design, sale history, merchandising, and equipment analysis. Emphasis is placed on developing the skills necessary to effectively create a professional menu.
Details
Grading Basis
Official
Units
1
Offering
Course
CUL ARTS 10316140
Academic Group
Associate Degree
Academic Organization
Hospitality
Enrollment Requirements
Reserved for Culinary Arts plan