Menu Planning and Development

Target Audience

Professionals in the culinary field, managers of food establishments, students, and entrepreneurs seeking qualification in technical and financial planning of menus.

Justification

In a competitive environment increasingly focused on valuing local culture, sustainability, and profitability, menu planning must consider not only the attractiveness of dishes but also seasonality, the use of regional products, cost control, and the economic viability of the business. The course helps participants develop menus that are more aligned with the profile of the target audience and the objectives of the enterprises linked to the network.

General Objective

To develop essential knowledge and skills for the planning, creation, and management of menus in culinary establishments, prioritizing regional authenticity, sustainability, and the success of the enterprise.

Specific Objectives

• Understand the principles of menu planning in culinary and hospitality enterprises.
• Identify criteria for selecting regional, seasonal, and sustainable ingredients.
• Create balanced menus in variety, technical coherence, and commercial attractiveness.
• Apply concepts of technical sheets, cost control, and pricing formation.

Curriculum Content

[dropdown-title] Module 1 - Fundamentals of Menu Planning [/dropdown-title]

[dropdown-title] Module 2 - Regionality, Seasonality, and Sustainability [/dropdown-title]

[dropdown-title] Module 3 - Technical Sheets, Cost Control, and Pricing [/dropdown-title]

[dropdown-title] Module 4 - Menus and Practical Application (Case Study) [/dropdown-title]