The primary objective of any foodservice operation is to offer meals that encourage consumers to choose foods that meet their nutritional needs in appealing and appropriate portions. This course examines the fundamental principles of menu planning for a variety of foodservice settings. Students are introduced to the menu-planning process, including how to determine what items will be served and when they will be offered.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.