CUL 215 - Menu Planning and Cost Control

Institution:

Delaware County Community College

Subject:

Culinary Arts

Description:

This course will present the menu as a vital management tool that influences all foodservice functions. It also presents various strategies for controlling costs with techniques for developing menu content, menu design and pricing. Upon successful completion of this course, students should be able to: Demonstrate an understanding of the history of foodservice and the development of various cuisines; Demonstrate an understanding of modern foodservice and how it meets current market demands; Exhibit the ability to plan and produce various types of menus, for commercial and non-commercial operations, to meet established criteria; Demonstrate the ability to follow strategies for effective cost control and profitability Identify the key aspects of menu design and the importance of the menu as a merchandising tool; Demonstrate an understanding of various methods of menu analysis and exhibit the ability to use resulting data.

Credits:

3.00

Credit Hours:

Prerequisites:

MAT 050 or Appropriate Placement Test Scores

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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