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
This course runs for the Academic Calendar Fall 2024, 9/25/2024 -12/21/2024.
This class meets online asynchronously.
Detailed course schedules and information will be posted on Canvas.
For further course inquiries, please contact the professor, Dylan Orlik, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Menu Planning & Nutrition
| Start Date | End Date | Fee | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| September 25th, 2024 | December 21st, 2024 | $460 | |||||||||||||||||||
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