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Class Status Definitions
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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
Repeatability:May be repeated once if grade was D or F.
Grading Type:Credit Course For Grade Or P/NP
Monterey Campus sections - Select Term
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsEnroll countSeats LeftWait List countDatesBook Link
 4631F9:00 am - 12:50 pmJansen MMontereyFC1040.50Cancelled20020No Wait List 5/05/17 - 5/26/17
 A $10 materials fee will be collected at the time of registration.