Hospitality and catering

Menu Production

Duration: approximately 5 hours self-paced

Learn how to produce a menu correctly and understand the different factors to consider during development. Validated by Occupational Awards Ltd.


Payment taken at next step

If you would like to purchase a course for multiple people, please contact us on 01287 640062 or so we can process a bulk course order for you.


What will the course cover?

  • Recognise what meals are offered in different types of venues
  • Describe the different types of menus
  • Outline how to use seasonal food in a menu
  • Consider the type of service when constructing a menu
  • Understand how cooking times play a role in planning a menu
  • Summarise how location and staffing should be considered when planning a menu
  • Identify menu trends when constructing a menu
  • Explain how cost and competition should be considered
  • List how the occasion can have an influence on the menu
  • Define what information should be included on a menu
  • Describe the different diets which need to be examined when producing a menu
  • Recognise the allergens which should be clearly labelled on a menu
  • Summarise how to cost a menu
  • Explain how to produce a balanced, varied, attractive menu