Technical Certificate Programs Catalog 2024-2025

CCOO 145 Menu Design and Cost Planning (Garde Manger)

The student will learn the techniques and methods of cooking cold meals, as well as its history and vocabulary, including dressings, salads, sandwiches and cold soups. The student will understand the basics of art and graphics in menu development, and will analyze cost, market trends, and nutritional considerations.

Credits

3

Notes

90 hours