OCMC 100Concept Development & Menu Design – *1.0
This course is designed to acquaint students with the realities of a culinary business by exploring concept development from creativity to profitability. By surveying the industry, students explore many types of operations and analyze concepts, as well as research feasibility and location selection. Students should gain the knowledge required to develop and refine their ideas. This course also covers key aspects of menus, including planning, pricing, layout and design. Students prepare sample menus as a project.
- Subject
- OCMC
- Credits (min)
- 1
- Credits (max)
- 1
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu