Menu Planning and Production
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Overview
Subject area
SCD
Catalog Number
250
Course Title
Menu Planning and Production
Department(s)
Description
This course addresses the principles involved in menu planning, production, and service in the culinary industry. Topics include food distribution systems, menu planning techniques, forecasting procedures, food delivery systems, recipe standardization and conversions, food and labor costs, menu pricing, facilities design, and inventory controls.
Typically Offered
Fall, Spring
Academic Career
Undergraduate LaGuardia CC
Liberal Arts
No
Credits
Minimum Units
3
Maximum Units
3
Academic Progress Units
3
Repeat For Credit
No
Components
Name
Lecture
Hours
5
Requisites
031426