Menu Planning and Design

Aim of the course:

Course 2: Menu Planning and Design integrates strategic menu structuring, nutritional balance, and visual presentation with inclusive dietary planning. The course equips learners with both theoretical foundations and applied skills: from understanding nutritional principles and dietary restrictions to designing menus that respect cultural, ethical, and health-related needs. It highlights the importance of variety, sensory qualities, and cycle planning while also addressing visual communication, labelling, and practical implementation tools. By the end, learners will be able to create menus that are nutritionally adequate, visually engaging, cost-effective, and inclusive for diverse diners.

Main ideas / Learning Outcomes

• Apply principles of nutritional balance (macronutrients, micronutrients, DRVs/NRVs) to menu planning.
• Adapt menus to accommodate dietary restrictions, allergies, and cultural/ethical dietary needs using safe substitution strategies.
• Design variety-rich menu cycles that enhance sensory appeal (colour, texture, flavour, aroma) and reduce monotony.
• Develop inclusive menu structures and labelling strategies that guide healthier food choices.
• Evaluate and implement menu planning tools, templates, and cost-effective strategies in real food-service contexts.

Target of Audience:

This course is designed for professionals and learners in the culinary, hospitality, and food-service sectors:

• Culinary professionals (chefs, cooks, kitchen staff, catering managers) working in restaurants, canteens, hospitals, schools, or institutional kitchens.
• VET students in hospitality and culinary arts who seek industry-relevant competencies in nutritional balance, allergen safety, and inclusive menu planning.
• Trainers and educators in food and beverage services looking for structured methods and tools to teach menu planning and dietary inclusivity.