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CUL 130Menu Design
Fayetteville Technical Community College · 2.0 credits · UGRD
Catalog
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
Recent sections
Fall 2026 · 2 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 0001Class #5017 | Mo · 2:00 – 2:50 PMM/T/W/Th/F/Sa/SuAug 17 – Dec 12 | Horace Sisk Cafeteria Bldg 700Distance Education Virtual Rm. INET | Johnson, J |
| 1901Class #8346 |