CUL 130 Menu Design
Course Description
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
Course Information
Course ID:
CUL 130
Class:
2
Lab:
0
Credit:
2
Work Ex/Clinical:
0
Prerequisite:
None
Co-requisite:
None
Course Availability:
Spring