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.
Participants will receive an electronic Certificate of Completion issued by Temasek Polytechnic upon completion of each MLC.