CULA1325 Menu Planning
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 Requirements and 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.
Learning Outcomes
The following outcomes 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
Text and References
A list of textbooks required for this course is available at the
bookstore.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Disability Services assists students with disabilities who need accommodations to access programs, services and college activities. If this applies to you, please contact the DS Office on your campus to initiate the accommodations process.
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details