In this course, students will learn the importance of a carefully planned menu in various food operations. A menu is the controlling factor in both commercial and non-commercial operations. Using a menu as a management tool in every area of operation--from identifying the market, planning the facility, purchasing food items, promoting items to customers, and providing excellent service--can help ensure the success of the business. Students will plan, analyze, design and write a variety of menus.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 116, minimum grade "C"
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Day Class (before 5 p.m.)
Online Class
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 45 |
| Clinical Hours | 0 |
| Lab Hours | 0 |
| Other Hours | 0 |
| Total Hours | 45 |