HM 210 : Menu Composition and Analysis

Transcript title

Menu Composition and Analysis



Grading mode

Standard letter grades

Total contact hours


Lecture hours



CUL 104.

Course Description

Analyze menu design and effectiveness from a diversity of local restaurants to learn about standardized recipes and cost cards, income and profit and loss statements, nutritional aspects of menu planning and design, and menu configuration. Analyze and critique industry menus and create menus from the perspective of concept, clarity, cost, price, and efficiency. Develop, cost, and determine proper product specifications for the culinary capstone menu.

Course learning outcomes

1. Explain the importance of menu design and configuration and how it influences the guest decision making process.
2. Demonstrate an understanding of menu pricing strategies.
3. Analyze a menu for profitability as it relates to the sales mix.
4. Demonstrate an understanding of menu categories utilized in the overall menu design process.
5. Use descriptive terminology and custom ingredients to enhance menu listings.
6. Describe the various styles of menu covers and explain their importance as it relates to the ambiance of a restaurant.

Content outline

  1. Menu development and design
  2. Recipe costing and pricing strategies
  3. Profitability
  4. Product identification 
  5. Product specification 
  6. Product sourcing 

Required materials

Requires uniform as available at the COCC bookstore.

Outside of

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