CUL 208: Menu Planning

online available

In this course, students will learn the importance of a carefully planned menu in various food operations. A menu is the controlling factor in both commercial and non-commercial operations. Using a menu as a management tool in every area of operation--from identifying the market, planning the facility, purchasing food items, promoting items to customers, and providing excellent service--can help ensure the success of the business. Students will plan, analyze, design and write a variety of menus.

Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104 and CUL 116, minimum grade "C"

Class offerings by semester

Summer 2020 Fall 2020 Winter 2021 Summer 2021
  offered at nighttime    

offered in the daytimeDay Class (before 5 p.m.) offered at nighttimeEvening Class (after 5 p.m.) offered online Online Class

Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.

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Check the schedule

Description Hours
Credits 3
Lecture Hours 45
Clinical Hours 0
Lab Hours 0
Other Hours 0
Total Hours 45

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