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HOSP 84
Chocolate I: Introduction to Chocolate
Description:This course covers the history, growth, and processing of chocolate for baking and pastry uses. Students learn the art of tempering couverture and the uses of chocolate in pastry for baking and decorating. Types of chocolate, levels of quality, and uses of chocolate are covered.
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
Monterey Campus sections - Select Term
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsEnroll countSeats LeftWait List countDatesBook Link
 0357WTh9:30 am - 1:20 pmAdam AMontereyFC1040.50Too Late to Add201010No Wait List 3/08/17 - 3/16/17
 A $10 materials fee will be collected at the time of registration.
 0464WTh3:30 pm - 5:20 pmCaughman JMontereyFC1040.50Too Late to Add20173No Wait List 4/26/17 - 5/18/17
 A $10 materials fee will be collected at the time of registration.