CA 166 - Menu Management
- Recent Professors
- J. Rossi
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 50 students
- Difficulty
- 4.9Moderateout of 10
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CA 166
- Transfers To
- CSU
- Description
- Introduction and application of principles of basic menu management for the food service industry. Emphasis will be on nutrition and menu planning, styles, pricing, recipe costing, pricing and marketing. Basic math skills will be used to analyze cost, and prepare recipes, conversions and formulas that will provide necessary skills for other culinary arts courses. (CSU)