10316140Menu Planning
Course Information
Description
This course provides the fundamentals of menu planning. Topics include menu trends, the market survey, nutrition, menu planning, foodservice menus, yield tests, standard recipes, recipe costing, menu development and design, sale history, merchandising, and equipment analysis. Emphasis is placed on developing the skills necessary to effectively create a professional menu.
Total Credits
1
Course Competencies
  1. Create a menu
    Assessment Strategies
    Written Product
    Criteria
    Menu follows a theme
    Menu includes the number of courses specified by the instructor
    Menu includes descriptive language
    Menu is organized in an easy to follow format
    Menu uses effective pricing procedures

  2. Write recipes
    Assessment Strategies
    Written Product
    Criteria
    Recipes match the menu items
    Recipes follow the standardized, most effective format
    Recipe is modified to feed a larger number of people, as specified by the instructor
    You create the number of recipes as specified by the instructor
    Recipes are calculated accurately

  3. Perform accurate recipe, inventory, and cost calculations
    Assessment Strategies
    Written Product
    Criteria
    Inventory includes each item used in the recipe cards
    Inventory includes prices for recipe cards
    Recipe calculations reflect a 30% food cost based on menu price
    Inventory is set up to feed 40 people, or other number specified by the instructor

  4. Translate a menu into a prioritized prep list
    Assessment Strategies
    Written Product
    Criteria
    Items are prioritized by the shortest shelf life and highest perishability
    Tasks are grouped by kitchen section (e.g., Garde manger, hot line, pastry, dish/utility)
    Tasks with long lead times are started first
    Prep list quantities are based on inventory, expected usage, and existing stock
    Prep list includes efficient batch sizing
    Prep list follows food safety and HACCP (Hazard Analysis and Critical Control Points) guidelines

  5. Combine components of menu planning into a final project
    Assessment Strategies
    Project
    Criteria
    Menu is complete with prices
    Recipe cards are complete with correct pricing
    Inventory is complete with correct prices
    Prep list for menu is complete