Undergraduate Certificate in Menu Planning and Cost Control

Friday, 22 August 2025 23:28:16

International applicants and their qualifications are accepted

Start Now     Viewbook

Overview

Overview

Menu planning and cost control are essential skills for any aspiring chef or food service professional.

Our Menu Planning and Cost Control course is designed to equip you with the knowledge and skills to create menus that are both delicious and budget-friendly.

By the end of this course, you will have gained a deep understanding of how to plan menus that meet customer demands while minimizing food waste and reducing costs.

You will learn how to analyze sales data, identify trends, and make informed decisions about menu offerings.

Our course is perfect for students looking to start a career in the food industry or those who want to improve their existing skills.

Don't miss out on this opportunity to take your culinary career to the next level.

Explore our Menu Planning and Cost Control course today and discover how you can create menus that are both profitable and sustainable.

Menu planning is an art that requires creativity, efficiency, and financial acumen. Our Undergraduate Certificate in Menu Planning and Cost Control teaches you how to craft menus that delight customers while minimizing costs. You'll learn how to analyze sales data, identify trends, and create menus that drive revenue. With this course, you'll gain the skills to optimize menu offerings, manage inventory, and control costs. Upon completion, you'll be equipped to take on roles such as menu planner, cost controller, or food service manager. Career prospects are excellent, with opportunities in restaurants, hotels, and food service companies.

Entry requirements

The program operates on an open enrollment basis, and there are no specific entry requirements. Individuals with a genuine interest in the subject matter are welcome to participate.

International applicants and their qualifications are accepted.

Step into a transformative journey at LSIB, where you'll become part of a vibrant community of students from over 157 nationalities.

At LSIB, we are a global family. When you join us, your qualifications are recognized and accepted, making you a valued member of our diverse, internationally connected community.

Course Content

•
Menu Planning and Cost Control Fundamentals •
Food Cost Control and Inventory Management •
Menu Engineering and Cost Optimization •
Food Safety and Quality Control in Menu Planning •
Cost Control Techniques for Foodservice Operations •
Menu Planning for Special Diets and Dietary Restrictions •
Supply Chain Management in Menu Planning and Cost Control •
Financial Management for Foodservice Businesses •
Menu Planning and Cost Control for Small Foodservice Operations •
Advanced Menu Planning and Cost Control Strategies

Assessment

The evaluation process is conducted through the submission of assignments, and there are no written examinations involved.

Fee and Payment Plans

30 to 40% Cheaper than most Universities and Colleges

Duration & course fee

The programme is available in two duration modes:
1 month (Fast-track mode): £140
2 months (Standard mode): £90

40% Cheaper

Our course fee is up to 40% cheaper than most universities and colleges.

Start Now

Awarding body

 The programme is awarded by London School of International Business. This program is not intended to replace or serve as an equivalent to obtaining a formal degree or diploma. It should be noted that this course is not accredited by a recognised awarding body or regulated by an authorised institution/ body.

Start Now

  • Start this course anytime from anywhere.
  • 1. Simply select a payment plan and pay the course fee using credit/ debit card.
  • 2. Course starts
  • Start Now
    •

Got questions? Get in touch

Chat with us: Click the live chat button

+44 75 2064 7455

admissions@lsib.co.uk

+44 (0) 20 3608 0144



Career path

Key facts about Undergraduate Certificate in Menu Planning and Cost Control

The Undergraduate Certificate in Menu Planning and Cost Control is a specialized program designed to equip students with the skills and knowledge required to succeed in the food service industry.
This program focuses on teaching students how to create menus that are both delicious and cost-effective, with an emphasis on menu planning and cost control.
Through a combination of theoretical and practical courses, students will learn about menu planning principles, food costing, and budgeting, as well as how to analyze sales data and make informed decisions about menu offerings.
Upon completion of the program, students will be able to apply their knowledge and skills to create menus that meet the needs of customers while also ensuring profitability for the business.
The duration of the program is typically one year, with students taking a combination of core and elective courses.
The industry relevance of this program is high, as the demand for skilled menu planners and cost controllers continues to grow in the food service industry.
Many employers require or prefer candidates with a certificate in menu planning and cost control, making this program a valuable asset for those looking to advance their careers in the industry.
Graduates of this program can expect to find employment in a variety of settings, including restaurants, hotels, and food service companies, where they will be responsible for creating menus, managing food costs, and ensuring profitability.
Overall, the Undergraduate Certificate in Menu Planning and Cost Control is a practical and relevant program that can help students launch or advance their careers in the food service industry.

Why this course?

Menu Planning and Cost Control is a vital component of the hospitality industry, particularly in the UK. According to a survey by the British Hospitality Association, the average cost of food and beverage sales in the UK hospitality industry is around £3.5 billion annually. To effectively manage these costs, restaurants and cafes need to implement efficient menu planning and cost control strategies.
Year Menu Planning and Cost Control Sales
2018 £2.8 billion
2019 £3.1 billion
2020 £3.3 billion
2021 £3.5 billion

Who should enrol in Undergraduate Certificate in Menu Planning and Cost Control?

Ideal Audience for Undergraduate Certificate in Menu Planning and Cost Control This course is designed for aspiring hospitality professionals, particularly those working in the food service industry, who wish to develop skills in menu planning and cost control.
Demographics Typically, our students are individuals aged 18-30, holding a Level 3 qualification in a related field, such as hospitality, catering, or business studies.
Career Aspirations Our students aim to secure roles in senior positions within the hospitality industry, such as menu planners, cost controllers, or operations managers, with average salaries ranging from £25,000 to £35,000 per annum in the UK.
Prerequisites No prior experience is required, but a basic understanding of food safety and hygiene practices is essential. Students will be provided with comprehensive support and guidance throughout the course.