CLR 211 - Menu Design
Credits: 3
3 Lecture Hours
Description
In this course students learn the fundamentals of writing and designing menus for restaurants and other foodservice operations. Students gain an understanding of various menu styles including a la carte, cyclical and buffet. Students learn to develop, convert and cost recipes and use that data to set menu prices. The principles of nutrition for planning well-balanced menus receive special emphasis. Menu trends and the preferences of the dining public are explored. Students discuss ethical choices and truth in menu writing.
Learning Outcomes
Upon successful completion of the course, the student will:
- Describe menu styles and the evolution of the menu.
- Analyze a menu to determine needed equipment and technology.
- Write accurate and truthful menu descriptions.
- Identify restaurant trends as they relate to menu development.
- Choose menu items based on current nutritional guidelines.
- Write a standardized recipe.
- Cost a recipe to determine menu price utilizing food cost percentages.
- Create a variety of food service menus.
Listed Topics
- Menu styles
- Menu design and layout
- Nutrition and menu planning
- Beverage menus
- Recipes development
- Recipe cost analysis
- Menu pricing strategies
- Equipment analysis
- Food service trends
- Menu ethics and legal requirements
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Communication
- Quantitative & Scientific Reasoning
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
Course and Section Search
Add to Portfolio (opens a new window)
|