The menu is both a control document and a marketing tool in the restaurant business. The foundation of every restaurant is built upon menu planning - carefully selecting those menu items that best reflect the culinary vision of the people creating the food while inspiring everyone else to come and eat the food.
Customer satisfaction ensures repeat business and the menu provides a creative outlet for cooks and chefs to make their mark. In this menu planning course, you will examine various menu types and practice writing menus for specific clientele. Emphasis is placed on creativity and truth in advertising.
This course may be taken independently or toward earning the Certified Chef de Cuisine (CCC) designation. To earn the CCC designation, participants must first apply for and be accepted into the program though the Canadian Culinary Institute (CCI).