Menu Design

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
CUL
130
2
0
0
2
Prerequisite:

CUL 140 and HRM 220

Corequisite:

None

This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings. This course will examine effective purchasing techniques based on product use.