2023-2024 Course Catalog

HOSP 115 Menu Planning

offers a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning, as well as examining the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 3.0).

Credits

3.0

Division and Department

Liberal Arts / Culinary & Hosp