CU 3005 - Menu Design and Planning

Institution:

Labette Community College

Subject:

Description:

Prerequisite: CU 3003 Professional Cooking I In this course students will learn the basic knowledge of menu design and planning. This course will cover the topics of menu layout, selection and development, price structures and the theory of menu design. A minimum of 15 hours a week is required in a supervised work situation in an approved area of the hospitality industry. Work experience is concurrent but does not necessarily concentrate on the subject being taught in the course.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.labette.edu

Phone Number:

(620) 421-6700

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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