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Last Viewed
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.
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Class Details
46 Sessions
Online 24/7
Location
NA - Online
Instructor
Darryl Haynes
Tuition:
$600.00
Registration Closes On
Monday, March 1, 2021 @ 12:00 AM
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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
Other Class Offerings
Human Resource Management in Professional Kitchens
ID:
2005
10/13/20 - 12/11/20
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Location
Instructor
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Human Resource Management in Professional Kitchens
ID:
2006
01/04/21 - 02/12/21
Online 24/7
Location
Instructor
Darryl Haynes
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Human Resource Management in Professional Kitchens
ID:
2007
03/01/21 - 04/16/21
Online 24/7
Location
Instructor
Darryl Haynes
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Introduction to Professional Kitchen Management
ID:
2008
10/13/20 - 12/11/20
Online 24/7
Location
Instructor
Darryl Haynes
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