CUL 130 - Menu Design

Credits: 2
Class: 2

Prerequisite(s): Local, MAT 110
Corequisite(s): None.

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.