Class Schedule

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A hands-on supervisory course covering coordination of production in a quantity food preparation environment, and coordination of dining room operations for daily seating and special events. The emphasis will be on menu development, including understanding the functions of a menu, menu planning resources, food cost, break-even analysis, menu pricing strategy, and developing the physical menu. Prerequisite: CAP 245 and CAP 248.

9 Seats
CAP250.A6 Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Menu Development

CAP250.A6 6 027 0102 MTWTh 7:40a - 10:40a McLean, Scott
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
This class is at our Olympia Campus.
August 21, 2020, 8:45 pm
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