Course Code: CULN 231
Academic Year: 2017-2018
This course introduces students to the principles and techniques of the planning steps involved in designing menus for different occasions and applications. The course will explore the planning of menus by considering available resources, society needs and desires, demographics, market demand and economic feasibility. The theme and profile of different establishments will be analyzed. Menu merchandising/marketing by considering limitations such as facility layout, product and labour availability will be studied. The menu as a contract and the legal implications of menu writing will be examined. Traditional, classical and creative menu writing is emphasized and will be practised.