MENU PLANNING

  • Program: Culinary Arts
  • Course: Menu Planning
  • Course #: CULA1325
  • Total Credits: 2

Course Description

This course is designed to apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
List basic menu planning principles
Identify principles of menu layout and design
Create menu item descriptions following established truth-in-menu guidelines
Apply principles of nutrition to menu development
Determine menu prices utilizing proper cost controls
Plan a la carte, cycle, ethnic, banquet and buffet menu
Discuss importance of sales mix and its' impact on profit
Develop a menu layout for a foodservice operation
Discuss the availability of foods for seasonal menus
Discuss menu planning resources

Credit Details
  • Lecture: 2
  • MnTC Goal: 0
Course Details
  • Prerequisites:  CULA1000
  • Campus: Brooklyn Park/Eden Prairie

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