Course Code: BAKE 200
Academic Year: 2021-2022
This course will enable the student to apply the principles and techniques of designing menus for different occasions and customers in real life situations. The theme and profile of different establishments will be analyzed. Menu merchandising/marketing considering limitations such as facility layout, product and labour availability will also be studied. The menu as a contract and the legal implications of menu writing will be examined. Facility layout and costing will be carried over to the BAKE 253 - entrepreneurship course. Traditional, classical and creative menu writing is emphasized and will be practiced.