Apr 16, 2024  
2020-2021 Catalog 
    
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2020-2021 Catalog Archived

CUL 235 - Menu Planning

Class: 2 Lab: 3 Credits: 3
This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and recordkeeping techniques.
Prerequisite(s): Take CUL 102  with a minimum grade of “C”.
Course Topics:
  • Evaluate the relationship of beverages to food
  • Calculate food costs and percentages to determine selling prices
  • Perform the process of recipe costing
  • Calculate food costs and percentages to determine selling prices
  • Perform the process of recipe costing
  • Determine selling price of menu items
  • List basic menu planning principles
Textbooks:
Textbook information can be found on the Book Inn Web site
Required Materials:
  • Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.
Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:
  1. Identify the characteristics of an effective marketing plan.
  2. Identify demographic factors used to define the target market.
  3. Explain the differences between commercial and non-commercial foodservice operations.
  4. Identify the key components in a business plan.
  5. Explain the differences between sales promotions publicity and public relations in the marketing effort.
For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

  • Required materials for all online courses
  • Mandatory Attendance Requirement
  • Proctored Exams
Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.
Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

  • Academic Integrity
  • Academic Misconduct
  • Add/Drop period
  • Appeals Process
  • Class Attendance
  • Classroom Behavior (traditional and online)
  • Classroom Conduct/Expectations
  • Lab Procedures (general SCC policy regarding this)
  • Online Confidentiality
  • Services For Students with Disabilities
  • Withdrawal Policy


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Official Course Syllabus
2020-2021