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CHEF 201

This course is designed to provide the student with the foundations on which to develop and create menus that incorporate elements from a wide variety of food service operations.  The Canada Food Guide, Heartsmart and other specialty protocols will be incorporated into some of the menu designs.  The student will create various menus using different formats that are appropriate to a variety of industry sectors.  The students will research and use marketing information, internet based recipe searches, culinary history, trend analysis and life stage preferences to suggest and develop menu items and concepts. The importance of menu, menu analysis and the use of menu as a management tool in the foodservice industry will be discussed. Traditional and modern ethnic based menus and special event menus will be introduced and focused on as part of this program.