Menu Planning

This topic enables learners to create different menus, discussing functions of menus and menu cards, and identifying types such as table d’hôte, à la carte, and carte du jour. Students will apply planning principles to design balanced and appealing menus. Aligned with CBC, it builds creativity and practical food‑service knowledge, preparing for ECZ examinations on menu development and for roles in Zambian restaurants, hotels, and catering businesses.