| |
| |
|
|
| |
|
| HOSP 75 |
| Fish, Poultry, Meat |
| Description: | This course includes selection, handling, preparation and safety of fish, shellfish, poultry, beef, veal, lamb, and pork. 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: | $20.00 |
| Grading Type: | Credit Course For Grade Or P/NP |
|
| 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 |
 | 4628 | T | 12:30 pm - 4:20 pm | Caughman J | Monterey | FC104 | 0.50 | Ended | 20 | 13 | 7 | No Wait List | 3/28/17 - 4/18/17 |  |
| | A $20 materials fee will be collected at the time of registration. |
|
|
