In this course, students examine the basic elements of menu planning with a hands-on approach to planning, creating, and maintaining effective menus. Topics include:
- Pricing
- Ordering
- Standardized recipes
- Sales history reporting
- Various types of menus
- Marketing strategies
- Lifecycle of the menu
- New trends in foodservice
- Cost controls
Available Classes
| Course | Register | Dates | Price | ||||
|---|---|---|---|---|---|---|---|
| Register |
Apr 14–29 2025
|
$70
|
|||||
|
In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, standardized recipes, sales history reporting and various types of menus. Other topics include marketing strategies, the life cycle of the menu, new trends in foodservice, and cost-controls. A hands-on approach to planning, creating, and maintaining effective menus.
Meeting time and location:
04/14/25 - 04/29/25
Mon, Tue 8a - 12p
Volt Kitchen
, Room 107
Volt Center
205 First St, New Bern NC 28560
|
|||||||
| Register |
Nov 3–24 2025
|
$70
|
|||||
|
In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, standardized recipes, sales history reporting and various types of menus. Other topics include marketing strategies, the life cycle of the menu, new trends in foodservice, and cost-controls. A hands-on approach to planning, creating, and maintaining effective menus.
Meeting time and location:
11/03/25 - 11/24/25
Mon, Tue 8a - 12p
Volt Kitchen
, Room 107
Volt Center
205 First St, New Bern NC 28560
|
|||||||
Have questions?
We’re here to help.