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CUL109: Menu Design and Development – 2 credits

Essential skills of menu planning and cost controls to follow a market plan. Emphasis on purchasing, receiving, storage, forecasting, production control, food and beverage control, budgeting, and evaluation systems. Provides a working model for food operation and appropriate menu to fit market plan. Prerequisites: None.

Class#	Location	Delivery	Dates	Days	Times	Instructors	Availability
31082	Scottsdale Culinary Kitchen - AP Bldg	Hybrid	03/17 – 05/09 Spring 2025	M	8:30AM – 2:00PM	S. Bowers	Class Started Contact Enrollment Services for Registration Assistance
31082	Notes Notes: HYBRID CLASS. Class meets in-person on campus on the designated days and times. Additional work will be required online. This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester. This class meets on campus from 8:30 AM - 2:00 PM on the following dates: 3/17 & 4/28. Majors Only Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0. Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less. No books listed at the bookstore, contact instructor

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CUL109: Menu Design and Development – 2 credits

SUN System