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:

Identify the characteristics of an effective marketing plan.
Identify demographic factors used to define the target market.
Explain the differences between commercial and non-commercial foodservice operations.
Identify the key components in a business plan.
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

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

Official Course Syllabus
2021-2022