Take DRE-097 and DMA-030 or ENG-080, RED-080 and MAT-060, RED-070 or Placement Test Credit Equivalent
Corequisites:
None
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
