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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
CUL 140 and HRM 220
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings. This course will examine effective purchasing techniques based on product use.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.
February 2, 2015 (All day) - March 13, 2015 (All day)
February 5, 2015 (All day)
February 12, 2015 (All day)
February 19, 2015 (All day)
March 5, 2015 (All day)