Food Commodities And Menu Design | St. Clair College
Course Code
HOS322
Course Credit
3

In this course students will learn how to compose and design a menu taking into account specialty diet accommodations and different classifications of food. Students will study French culinary terminology as it relates to menu development and learn about appropriate cooking techniques for specific foods. Additionally students will examine back-of-the-house kitchen operations and the make-up of a modern kitchen brigade.