At the end of this course, you will be able to:
- Describe the importance of menu planning and the implications for such approaches.
- Explain strategic features offered by menu planning.
- Explain the types of menus.
- Explain external and internal factors when planning menu.
- Explain how to design and plan a professional menu for a restaurant.
Mode of Assessment
Quizzes – measure participants’ understanding of key concepts and application of concepts learnt for each topic
Group sharing – measure participants’ ability to reflect and apply learning and active participation in discussions.
Level
Beginner
Certification
Participants will receive an electronic Certificate of Completion issued by Temasek Polytechnic upon completion of each MLC.
