General Information
Path:
Develop a menu and pricing, cost controls and consumer advisories applicable to a catering job.
Related Courses
| Course Number | Course Title |
| 8800550: | Culinary Arts 4 (Track 2) (Specifically in versions: 2024 and beyond (current)) |
Related Resources
Lesson Plan
| Name | Description |
| Senior Prom: | Students will collaborate with a group to analyze USDA dietary restrictions and the case study, “Today’s Special: Dietary Restrictions.” Groups will use this information to create and present a catering menu. |
Text Resource
| Name | Description |
| Case Study: Facing Rising Food Costs: | Using this Case Study, students will answer the question, "How can a food service establishment respond to rising food costs without negatively impacting sales? |