• CAI-213 : Menu Planning & Facilities Design

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Prerequisites:
    None
    Corequisites:
    None
    Credits:
    2
    This course is designed to provide the student with the ability to organize, design and lay-out a food service organization. The student will be able to utilize practices and policies from other courses, along with instruction in the areas of organizational patterns, designs and layout, equipment purchasing, facilities engineering, energy practices, and space allocation. The student will also be able to develop a basic menu design based on learned principles.