CLM 160 - Menu Planning

3 Credits
Lecture: 3

Menu Planning is designed to cover all aspects of menu planning including marketing, nutritional needs, menu layout and design, writing the menu, menu pricing, menu analysis, kitchen staff capabilities and the menu as a management tool.

Note: This course requires intermediate reading and intermediate writing.

Articulation: 1.2

Prerequisite: CLM 100 with a grade of C or higher
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