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.
Course Delivery Method:
This is normally an in-class course but will be offered temporarily online via Blackboard Learn/Collaborate while college buildings are closed.
You must be at least 19 years of age.