January 16 & 175:30 to 7:30 p.m.
In this course students gain experience writing menus that are appropriate for a variety of food service operations. Working in teams, students design different styles of menu taking into consideration demographics of their customer as well as the capabilities of the staff and equipment available. Students will gain an understanding of food costing to create profitable menus for food and beverage operations.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now