Aug 06, 2026  
Undergraduate Catalog 2026-2027 
    
Catalog Navigation
  Catalog Home
  Academic Rules & Policies
  Degrees, Certificates, and Microcredentials
  Course Descriptions
HELP
Undergraduate Catalog 2026-2027

FSA 207 Menu Planning and Equipment Selection

Credits: (3)
Designed to provide the student with the knowledge and skills necessary to properly plan a menu and the physical food service layout to produce and serve that menu. Topics to be covered will relate to various menu types along with the proper production and design layout. The student will create a business plan for establishing a food service operation.

Learning Outcomes
  1. List the Menu Planning elements that make up a concept as it relates to menu planning.
  2. Explain how a menu is organized and structured.
  3. Produce an appropriate menu given the characteristics of a group of customers.
  4. Understand the concepts of marketing and feasibility studies and demonstrate this by preparing and presenting a personalized business  plan.
  5. Given a menu concept and a list of menu items, select the correct presentation criteria.
  6. Analyze a menu and select the appropriate preparation and service equipment needs for it.
  7. Research specific equipment and preparation needs and select the appropriate pieces.
  8. Complete a Purchase Requisition for needed equipment and tools to support a menu.
  9. Diagram a kitchen flow with appropriate equipment placement.