Baking and Pastry Menu Planning
|Lecture hours per week||2|
|Lab hours per week|
This course is designed to teach students the fundamental tools for menu planning and development, focusing on pastry arts. By analyzing the demographics of the diner, nutrition and market demand as well as observing local availability and seasonality of produce, students will prepare to enter the industry.
Both in-person and online learners will have opportunities to design menus for various food service operations.