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Menu Planning in Professional Kitchens

ID : 3007    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

40 Sessions
Online 24/7

Location
NA - Online

Instructor
Continuing Education Instructor 

Tuition: 

$600.00


Registration Closes On
Monday, October 18, 2021 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
10/18/2021 - 11/26/2021 Online 24/7 12:00 AM - 12:00 AM N/A - Online Continuing Education Instructor  Online

Contact

Mon - Fri | 8:30 am - 4:30 pm
100 College Blvd
Box 5005
Red Deer AB T4N 5H5