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Menu Planning in Professional Kitchens

ID : 2011    Section Number : MSCK-8002-C
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In this course, you will examine menu types, recipe conversion, waste management, price points and volume costing. You will gain an understanding of customer preferences, cultural and dietary needs, while exploring the visual impact of food presentation in professional kitchens.

Class Details

60 Sessions
Online 24/7

NA - Online

Darryl Haynes 



Registration Closes On
Wednesday, June 30, 2021 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
10/13/2020 - 12/11/2020 Online 24/7 12:00 AM - 12:00 AM N/A - Online Darryl Haynes  Online

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