CULA 120: Menu Planning

Class Program
Credits 2
Includes principles and practices related to preparing menus. Included are menu formats, preferences of the public, and trends within the industry. Menus are planned to meet nutritional needs and the desires of our ever changing customers that are eating in various institutional and commercial food services. Students research, prepare and complete a menu project that is a large portion of the course. A nutrition computer analysis software program is used as a tool to aid in evaluating the menus in the course. This course allows the student to earn a certificate from National Restaurant Association Educational Foundation¿s Management First Program¿. The Manage First Program¿ focuses on the key competencies defined by today¿s restaurants, hospitality and foodservice leaders. Corequisites: CULA 102 and CULA 121. (S)