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Sep 07, 2024
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College Catalog 2022-2023 [ARCHIVED CATALOG]
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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.
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