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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)


Varies (self-study, self-paced). 

Various; distance learning format.

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; describe different 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. 


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).