| This level provides students with a basic understanding of the different aspects of menu planning, including menu design, recipe development, menu engineering, and menu costing. Students will learn about the different factors that need to be considered when developing a menu, such as customer preferences, market trends, and financial constraints. |
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Module 1: Introduction to Menu Planning and Development
- Understand the definition of menu planning and development.
- Identify the different types of menus.
- Learn about the history and development of menu planning and development.
- Understand the importance of menu planning and development in the culinary world.
- Module 2: Menu Analysis and Assessment
- Understand the different factors that need to be considered when analyzing and assessing a menu.
- Learn how to use data to analyze and assess a menu.
- Develop skills in menu analysis and assessment.
- Module 3: Menu Concept Development
- Understand the different steps involved in developing a menu concept.
- Learn how to create a menu concept that is creative, innovative, and appealing to customers.
- Develop skills in menu concept development.
- Module 4: Menu Writing and Layout
- Understand the different elements that need to be considered when writing and laying out a menu.
- Learn how to write and lay out a menu that is clear, concise, and visually appealing.
- Develop skills in menu writing and layout.
- Module 5: Menu Pricing and Budgeting
- Understand the different factors that need to be considered when pricing a menu.
- Learn how to set menu prices that are profitable and competitive.
- Develop skills in menu pricing and budgeting.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 75 GLH |