CLR 211 - Menu Design Credits: 3 3 Lecture Hours 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 will discuss ethical choices and truth in menu writing.
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