Course Code
BAKE 200
Academic Year
2016-2017
At the end of this course the student will be able to apply the principles and techniques of designing menus for different occasions and customers. The theme and profile of different establishments will be analyzed. Menu merchandising/marketing considering limitations such as facility layout, product and labour availability will be studied. The menu as a contract and the legal implications of menu writing will be examined. Traditional, classical and creative menu writing is emphasized and will be practiced.