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  • 2012 Culinary Arts Competencies Degree Cap 268 Sous Chef Clipper

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    Menu planning Course at south puget sound community college. Aims to prepare students to apply principles of menu planning and layout to the development of menus for a variety of types of facilities and service. Students will be able to: 1. List basic menu planning principles. 2. Identify principles of menu layout and design. 3. Create menu item descriptions following established truth-in-menu guidelines. 4. Determine menu prices utilizing proper cost controls and appropriate technology.

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    2012 culinary arts competencies degree cap 268 sous chef clipper

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    Menu planning Course at south puget sound community college. Aims to prepare students to apply principles of menu planning and layout to the development of menus for a variety of types of facilities and service. Students will be able to: 1. List basic menu planning principles. 2. Identify principles of menu layout and design. 3. Create menu item descriptions following established truth-in-menu guidelines. 4. Determine menu prices utilizing proper cost controls and appropriate technology.

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    76 views2 pages

    2012 Culinary Arts Competencies Degree Cap 268 Sous Chef Clipper

    Uploaded by

    api-101745006
    Menu planning Course at south puget sound community college. Aims to prepare students to apply principles of menu planning and layout to the development of menus for a variety of types of facilities and service. Students will be able to: 1. List basic menu planning principles. 2. Identify principles of menu layout and design. 3. Create menu item descriptions following established truth-in-menu guidelines. 4. Determine menu prices utilizing proper cost controls and appropriate technology.

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    South Puget Sound Community College Culinary Arts Program Required Knowledge & ACF Competencies 2012 for

    Degree Programs
    For the

    American Culinary Federation Education Foundation Accrediting Commission


    Effective January 2012

    KNOWLEDGE AREA: Menu Planning Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 268 PURPOSE: To apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. COMPETENCIES: Students will be able to: 1. List basic menu planning principles. 2. Identify principles of menu layout and design. 3. Create menu item descriptions following established truth-in-menu guidelines. 4. Apply principles of nutrition to menu development. 5. Determine menu prices utilizing proper cost controls and appropriate technology. 6. Plan a variety of menus i.e. a la carte, cycle, ethnic, holiday, banquet, reception and buffet. 7. Discuss importance of product mix, check average and their impact on profit contribution. 8. Develop a menu layout for a foodservice operation. 9. Discuss the availability of Food and Seasonal Menus. 10. Discuss Menu Planning resources (Internet, professional and vendors).

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