Title: (Optional) Design menus to meet culinary trends.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring Menu Development

Design should include

- determining culinary trends
- developing a menu based on meal-planning principles (e.g., color, shape, texture, temperature, size)
- determining portion sizes.

Process/Skill Questions:

Thinking

- How has pop culture affected culinary trends?
- What are the basic principles of meal planning?
- How are portion sizes determined?

Communication

- What resources can be used to investigate portion sizes?
- What are some reliable sources that offer menu and meal-planning guides?

Leadership

- Why is it crucial to think about color, shape, and texture when preparing a plate?
- How can leaders involve employees in developing menus to meet culinary trends?

Management

- What moral responsibility does a food-service operation have to prepare healthy food?
- What information does management need to create successful menus for customers?