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CUL 130 Menu Design

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:

Fall