CULA 150:Menu Planning

Credit Hours: 3
Lecture hours per week: 3
Lab hours per week: 0

This course includes the explanation of menu planning for every type of service and facility. Students will create an example of a menu layout, including selection, development, price structure, and restaurant style. It will also include food service design concept including the menu, the location, and the type of clientele expected. Students will be exposed to purchasing procedures, including specifications of product as well as proper handling and storage of foods. The course includes lecture, demonstration and food preparation.