SYLLABUS: SUMMARY OF INFORMATION ON EACH COURSE

1. Name of Course: MENU PLANNING AND DEVELOPMENT

2. Course Code: DHA 3133
3. Names of subject matter experts: Nurulhanis Binti Abdullah
Tan Soi En
Hema Dahdi
Names of academic staff :
4. Rationale for the inclusion of the course in the programme:
The course introduces the students to the menu types, menu structure and factors affecting menu
planning and development, costing and menu production.

5. Semester and Year offered: Semester 3 (year 2, semester 3)

6. Total Student Learning Time (SLT) :
Category of Activities Learning Activity Total Hours/ Semester
Lecture 25
Guided learning Tutorial 28
Student centered learning activities 3
Preparation for assignments/projects 23.5
Self learning Independent study/revision 25
Preparation for assessment 7.75

Continuous assessments 4.75

Formal assessments
Final examination sitting for theory 3

Total SLT 120

7. Credit Value: 3 credits

8. Prerequisite (if any): None
9. Course Learning Outcomes (CLO):
CLO1 Explain types of menu, structure of menu including classical and modern menu in
foodservice industry (C2, PLO1)

CLO2 Calculate standard recipes in menu planning (C3, PLO3)

CLO3 Discuss the basic principles of menu creation including menu writing, design selecting
and menu merchandising (A2, PLO7)

DHA 3133 ] 1
10. Transferable Skills (Skills and how they are developed and assessed, project and practical
experience and internship):

Transferable Skills Delivery Assessment

1 Knowledge and Understanding √ Lectures,
Quiz
Student
Centered
Learning
Activities
2 Practical Skills
3 Problem Solving and Scientific Skills √ Lectures, Test
Centered
Learning
Activities
4 Communication Skills
5 Social Skills and Teamwork Skill
6 Personal Skill
7 Entrepreneurial Skills √ Lectures,
Assignment
Student
Presentation
Centered
Learning
Activities
8 Ethics and Professionalism
9 Leadership Autonomy and Responsibility
10 Digital Skills
11 Numeracy Skills

11. Teaching-learning and assessment strategies:

CLO Method of delivery Method of KPI

assessment
CLO Explain types of menu,
Lectures, 100% students
1 structure of menu including Quiz obtained minimum of
classical and modern Student centered 40% marks and
menu in foodservice Learning Activities above
industry (C2, PLO1)
Lecture 100% students
Test obtained minimum of
CLO Calculate standard recipes Tutorial
40% marks and
2 in menu planning Student Centered above
(C3, PLO3) Learning Activities
CLO Discuss the basic Lecture 100% students
3 principles of menu creation Assignment obtained minimum of
Tutorial
including menu writing, Presentation 40% marks and
design selecting and menu Student Centered above
merchandising (A2, PLO7) Learning Activities

*Assignment consist of assignment, presentation, quiz and test

DHA 3133 ] 2
12. Course Synopsis:
This course introduces the students to the type of menu, menu structure, classical and modern
menu in foodservice industry. The course content includes factors affecting menu planning and
development, and costing in menu planning. Besides, it also introduces the students to the menu
writing, designing and merchandising. Students should be able to develop a good and justifiable
various menu design.

13. Mode of Delivery (e.g. Lecture, Tutorial, Workshop, Seminar etc):

Lecture, Tutorial, Student Centered Learning

14. Assessment Methods and Types:

Assignment, presentation, test, quiz

Course Evaluation:

No Type of Assessment CLO 1 CLO 2 CLO 3

(C2) (C3) (A2)
Continuous Assessment
Quiz (2) 10%
Test (2) 20%
1
Assignment (1) 20%
Presentation (1) 10%
Final Examination
2 Theory 15% 10% 15%
Sub Total 25% 30% 45%
Total 100%

15. Mapping of the course to the Programme Educational Objectives (PEO):

PEO1 PEO2 PEO3 PEO4

X X X

16. Mapping of the course to the Programme Learning Outcomes (PLO):

PLO1 Memperoleh pengetahuan, dan prinsip dalam bidang Seni Kulinari;

Relate knowledge and principal in art of culinary discipline.
DHA 3133 ] 3
PLO2 Mengaplikasi pelbagai kemahiran praktikal, kaedah dan prosedur untuk melaksanakan
tugasan dalam bidang Seni Kulinari.
Apply range of practical skill, method and procedures to perform required task in the field of
Culinary Arts.
 COURSE PLO / PROGRAMME PLO PLO PLO PLO PLO PLO PLO PLO PLO PLO PLO
PLO 1 2 3 4 5 6 7 8 9 10 11
CLO 1 Explain types of
menu, structure of
menu including
classical and X
modern menu in
foodservice industry
(C2, PLO1)
CLO2 Calculate standard
recipes in menu
X
planning (C3, PLO3)

CLO3 Discuss the basic

principles of menu
creation including
menu writing,
design selecting X
and merchandising
menu
(A2, PLO7)

DHA 3133 ] 4
17. Content outline of the course and the SLT (lecture hours) per topic:

SLT (Hours)
Face-To-Face Non Face-To-Face Formal Assessment
Total
Week Topics Preparation For Independent Preparation
Theory Continuous Final SLT
Tutorial Practical Assignments/ Study/ For
+ SCL Assessment Examination
Projects Revision Assessment

1.0 Menu 7.75 4.75 3 120

1.1 Define the menu
1.2 Explain the importance
of menu in foodservice
1-2 4 4 2
industry
1.3 List and elaborate types
of menu

2.0 Classification of menu

in foodservice industry
2.1List and elaborate on
3-4 classification of 4 4 2
foodservice menu from
breakfast menu up to
lounge menu

3.0 Menu planning

3.1 List factors affecting
5 menu planning 2 2 4
3.2 Describe factors
affecting menu planning

6 2 2 4
4.0 Menu development
4.1 Discuss on classical and
modern menu

DHA 3133 ] 5
 5.0 Converting Recipes
5.1 Ingredient measurement
And metric system.
7-9 5.2 Conversion factor 6 6 4 5
5.3 Problems in converting
recipes

6.0 Building the Menu

6.1 Explain consideration in
producing a menu
10-12 6.2 Construct a menu based 6 6 8.5 4
on the explained
consideration

7.0 Illustrate merchandized

menu
7.1 Illustrate menu based on
13-14 various product from 4 4 11 4
appetizer to dessert
7.2 Estimate sales menu

28 28 23.5 25 7.75 4.75 3 120

Total SLT 120
Notional Hours 40
Credit Value 3

DHA 3133 ] 6
18. Main reference supporting the course:

1. The Culinary Institute of America (2017) Menu Development. John Wiley &
Sons Inc: New York

Additional references supporting the course

1. Barrish, D (2012) The Menu: Development, Strategy and Application. Pearson
Education
2. Gisslen, W. (2019) Professional Cooking 9th edition. John Wiley & Sons.
3. Mcvety, P. J., Ware, B. J., & Ware, C. L. (2009). Fundamentals of Menu
Planning, 3rd Edition. John Wiley & Sons Inc: New York.
4. Gisslen, W. (2016) Essentials of Professional Cooking 2nd Edition. John Wiley &
Sons.

19. Other additional information: -

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