Recipe and Menu Management
Session
10 Week
Class Number
17725
Career
Credit
Units
3 units
Grading
Graded
Description
Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours per week.
Class Attributes
Delivered by Central Virginia
Scheduled Meeting Time
Notes
This course combines online instruction (using Canvas) and real-time meetings using Zoom. Students should log into this course on the first day of classes. E-mail instructor at HughesP@centralvirginia.edu using your CVCC e-mail account with questions.
Class Actions
Class Details
Instructor(s)
Philomena Hughes
Meets
Th 10:00AM - 11:15AM
Dates
05/24/2021 - 07/30/2021
Room
Virtual Classroom
Instruction Mode
Hybrid
Campus
CVCC Campus & Locations
Location
VIRTUAL-Real Time
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
4
Seats Open
6
Class Capacity
10
Wait List Total
0
Wait List Capacity
0