Introduction to Service and Menu Development HOSF 1300

Temporarily Online

Our Introduction to Service and Menu Development course provides an introduction to professional service standards, dining room etiquette, menu styles and wine varietals. Learn to identify allergens as part of menu development and to apply that knowledge as you create a three-course allergen-specific menu. Further your knowledge by learning to pair your menu with beverages while also adhering to service standards.

Note(s)

Course Delivery Method:

This is normally an in-class course but will be offered temporarily online via Blackboard Learn while college buildings are closed.

Prerequisites

You must be at least 19 years of age.

Full Time Equivalent

CMDI 1296
HOSF 1296

Hours and Fees

Hours

21

Fee

$207
(includes materials used in class)

Course Sections

CRN:
S84667
Delivery Method: Teacher-led Online
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.