Transfers ToCSUDescriptionThis course covers the key aspects to the art of creating menus for various styles of food service establishments. Menu planning essential to building a menu for a complete concept and operation is also covered. The principles of planning a menu are presented, from concept development and design mechanics to menu pricing and marketing issues. Each menu element is analyzed as it applies to foodservice operations, balanced presentation, and profitability. Various types of foodservices are presented for hotels, restaurants, foodservice facilities, and catering situations. This course is designed for students interested in pursuing a career in culinary arts/culinary management.Usually HeldWed 11:15am–12:55pm, Wed 11:35am–1:25pm, Wed 2:15pm–3:55pm 