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CULN203 Menu Planning/Costing/Design
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN203 Menu Planning/Costing/Design
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250
- IV. Prerequisites
- HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
- Corequisites
- None
- V. Other Pertinent Information
- None
- VI. Catalog Course Description
- In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- Develop an understanding of the procedures and best practices associated with menu planning;
- Identify and discuss the elements of proper menu planning, including ordering, conversion, and food preferences;
- Assess the importance of nutrition, and understand how it relates to the menu planning process; and
- Explain various other concepts relevant to menu planning, including marketing strategies, cost-controls, and the life cycle of the menu.
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Planned Sequence of Topics and/or Learning Activities
The following topics are presented:
- Developing menus and cost controls
- Menu/purchasing relation
- Conversion of recipes
- Food preferences
- Nutrition
- Marketing strategies
- The life cycle of the menu
- Cost-controls
- Technology in menu planning
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Assessment Methods for Course Learning Goals
Exams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus.
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Review/Approval Date - 2/99; New Core 8/2015; Revised 12/18/2015