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| HOSP 79 |
| Menu Planning & Presentation for Food Service Professionals |
| Description: | This course includes menu structure and balance, nutrition, portion size, costing a menu, plate and buffet presentation, and styles of service. 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: | $10.00 |
| 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 |
| | 4631 | F | 9:00 am - 12:50 pm | Jansen M | Monterey | FC104 | 0.50 | Cancelled | 20 | 0 | 20 | No Wait List | 5/05/17 - 5/26/17 |  |
| | A $10 materials fee will be collected at the time of registration. |
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