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Menu Planning in Professional Kitchens

ID : 2013    Section Number : MSCK-8002-G
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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

46 Sessions
Online 24/7

NA - Online

Darryl Haynes 



Registration Closes On
Monday, March 1, 2021 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
3/1/2021 - 4/16/2021 Online 24/7 12:00 AM - 12:00 AM N/A - Online Darryl Haynes  Online

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