Menu Planning, Management And Design
Course #10316112- Type
- Post Secondary
- Credits
- 1.00
- Subject
- Culinary Arts
Plan and prepare menus for a variety of food operations and budgets. Projects will include designing, pricing and menu analysis.
- Conditions
- Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316101 - Culinary Fundamentals] And Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): CULINARY 10316107 - Nutrition] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant]
Availability & Registration
We offer the following class sections for this course (10-316-112). View more class specific details and registration information by selecting a class number.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Spring | 
Open |
Apr 5 –
Apr 29
|
Apr 3 | In-Person | Wausau Main Campus |
Apr 5 – Apr 22
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 08:30 AM
E110 - Culinary Lab Wausau - E Building
Brock Decker
Apr 26 – Apr 29
Monday, Tuesday, Wednesday, Thursday
08:00 AM - 11:00 AM
E110 - Culinary Lab Wausau - E Building
Brock Decker
|
$180.70 |