CUL 235 - Menu Planning

Lecture Hours: 3 Credits: 3

Description: 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 website

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:

List basic menu principles including menu layout and design.
Create menu item descriptions following established truth in menu guidelines.
Determine menu prices utilizing proper cost controls and appropriate technology.
Develop a variety of menus including a la carte, cycle, ethnic, holiday, banquet, reception and buffet.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Course Policies that include:

Identity Verification
Required materials for all online courses
Mandatory Attendance Requirement
Orientation and Support
Proctored Exams

Standard SCC Course Policies:
Please review the Standard Course Policies on the following topics:

Academic Integrity
Add/Drop period
Attendance
Classroom Conduct
Equal Access
IT Access
Online Behavior
Online Confidentiality
Services For Students with Disabilities
Student Concerns
Student Help Services
Withdrawals

Official Course Syllabus
2023-2024