Mar 29, 2024  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

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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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