CTE-HOSP.912.8800550.11.5

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Develop a menu and pricing, cost controls and consumer advisories applicable to a catering job. 

Related Programs

This CTE standard is part of these programs.
8800550: Culinary Arts 4 (Track 2) (Specifically in versions: 2024 and beyond (current))

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Lesson Plan

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.

Type: Lesson Plan

Text Resource

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?

Type: Text Resource

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