CUL 270 - MENU PLANNING AND PURCHASING
- Recent Professors
- K. Lunetto
- Recent Semesters
- Fall 2026
- Class Size
- 25 students
- Credits
- 2
- Prerequisite
- Prerequisite: CUL 101
- Fall 2026 Sections
- View Fall 2026 sections of CUL 270
- Transfers To
- Not transferable
- Description
- This course introduces students to the principles of menu development. Emphasis on menu design, and pricing with an overview of purchasing cycles to include selection, procurement, and equipment specification. Includes hands-on practical application. Students are required to follow Culinary dress code.
- Usually Held
- Fri 10:00am–2:00pm