CUL 52 - Menu and Recipe Management
- Recent Professors
- Paschell Wilson, Robert J. Cabreros
- Recent Semesters
- Fall 2026, Spring 2026
- Class Size
- 15–24 students
- Credits
- 2.5
- Fall 2026 Sections
- View Fall 2026 sections of CUL 52
- Transfers To
- Not transferable
- Description
- This course offers a comprehensive foundation for creating and evaluating recipes and menus for food service operations. Students examine the fundamental elements of menu planning, include pricing, ordering, recipe conversion, and alternative types of menus and food preferences. Topics include cycle menus, cost-control, and nutrition.
- Usually Held
- Fri 11:00am–12:15pm, Fri 9:00am–10:50am, Mon 12:20pm–2:10pm, Tue 10:50am–1:40pm