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.

5 Seats
CAP250.A6Y Details
Title Course Credits Location Days Times Instructor Additionally Meets In

Menu Development

CAP250.A6Y 6 027 0102 MTWTh 7:40a - 10:40a Wallace, Emily
There are additional Class Fees: $75.00 CULINARY ARTS LAB FEE ($75.00 per course)
These classes have planned times for attendance, which are indicated in the schedule. Depending on COVID-19 circumstances, real-time instruction will be either on online or on campus. The instructor will inform students of the arrangements prior to the start of the quarter.
This class is at our Olympia Campus.
May 5, 2022, 3:30 pm
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