CULAP 110 - Culinary Arts Apprenticeship - Menu Planning

3 Credits
Apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and services, to include cyclical, a la carte, prix-fixe and table d’hôte. Apply seasonality and sustainability to menu development to include truth-in-menu, nutritional information and laws governing them. Define menu costs and work with industry standards on food costs to define menu prices.

Course Outcomes

Identify basic menu principles when determining layout and design.
Describe the various types of menu available and explain when and how they are to be used.
Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.
Create menu descriptions following established truth-in-menu guidelines.
Apply principles of nutrition when developing recipes and menu choices to include labeling laws that address allergies and raw food.
Determine food, labor cost and equipment utilization when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation.
Determine menu prices using the percentage or factor methods in order to determine industry standard food costs.
Discuss menu-planning resources to include internet, professional sources, vendors, and foodservice associations.
Explain the importance of product mix and check average and their impact on profit contribution.
Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’hôte, or buffet.