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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Coopersmith Career Consulting | Evaluated Learning Experience

Menu Planning and Design (CUL-314)

Location: 

Various; distance learning format.

Length: 

Varies (self-study, self-paced). 

Dates: 

April 2020 - Present. 

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

Upon successful completion of the learning experience, students will be able to: interpret the history of menu design and planning; compare and describe the types of menus; compose a standardized menu for professional and personal use; develop and create a menu with correct and premium pricing; and analyze recipes for their nutritional benefits. 

Instruction: 

This course introduces the elements and principles of menu planning and design for both professional and personal use, necessary techniques to successfully create menus for a variety of businesses and occasions. Topics include: menu styles, nutrition beverage menus, pricing, layout and design. Prerequisite: Background courses in food identification and/or culinary arts.

Credit recommendation: 

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Culinary Arts, Hospitality, Business, Hotel and Restaurant Management, Banquet Sales, or Marketing(4/20).

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