SD-067 | Menu Planning and Nutrition

The major objective of a foodservice organization is to set up a situation in which prospective consumers are induced to consume food items containing needed nutrients in satisfactory quantities. This course is a study of the principles of menu planning for a variety of food service operations. This course will introduce menu planning as a process that consists of determining which items are to be served and when they are to be served.
Total Program Hours: 45 hours

Menu Planning & Nutrition

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