Institutional Menu Planning

In this course, students gain the practical, step-by-step knowledge required to design an institutional menu rotation that incorporates nutritional requirements for clients with regular, therapeutic and texture modifications. Students gain a working knowledge of the Canadian legislation, regulations and guidelines relevant to menu planning for the health-care and education sectors and are introduced to the tools used in nutritional and cost analysis. Students also learn how to incorporate key marketing and promotion strategies for menus in order to sell their suitability to their target customer groups.