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| HOSP 72 |
| Culinary Arts Basics |
| Description: | This course includes food preparation techniques and equipment, food processing methods, knife skills, holding and storage of food, cooking methods, standardized recipes, and recipe conversions. Lab included. |
| Recommended Preparation: | Elig for ENGL 111 & 112 or ENSL 110 & 155 |
| Transferability: | CSU |
| Repeatability: | May be repeated once if grade was D or F. |
| Fee: | $15.00 |
| Grading Type: | Credit Course For Grade Or P/NP |
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| Monterey Campus sections - Select Term |
| | Sect | Days | Hours | Instructor | Location | Room | Units | Status | Total Seats | Enroll count | Seats Left | Wait List count | Dates | Book Link |
 | 4626 | T | 12:30 pm - 4:20 pm | Caughman J | Monterey | FC104 | 0.50 | Ended | 20 | 19 | 1 | No Wait List | 1/24/17 - 2/14/17 |  |
| | A $15 materials fee will be collected at the time of registration. |
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