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CULN2020 – Food Concepts and Menu Development pdf

Credits: 3 (3/0/0)
Description: This course is a systematic approach to developing menus, menu items and recipes for a well-defined concept or themed food operation. Students will learn and demonstrate how food trends, demographics, locality and culinary expertise influence current and past restaurant concepts.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Differentiate food service market segments including food operations and service styles.
  2. Research and utilize market functions to produce a well-defined food operation concept or theme.
  3. Research and examine demographics to evaluate feasibility and identify a target market.
  4. Examine and demonstrate descriptive terminology used in writing menu copy.
  5. Examine and demonstrate state and federal regulations, requirements and guidelines in menu writing.
  6. Differentiate various forms of menu layouts and designs.
  7. Prepare formatted menu reflecting concept or theme that appeals to your target market.
  8. Examine and develop recipes for signature menu items.
  9. Apply marketing functions to develop a promotional strategy.
  10. Apply marketing functions to prepare a narrative for the promotional strategy.
  11. Apply marketing functions to deliver a promotional narrative to target customers.
MnTC goal areas: (N/A)

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