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HOSP 83 |
Bakeshop: French Pastries and Restaurant-Style Desserts |
Description: | This course expands on basic pastry skills to produce a stunning variety of intricate French pastries and restaurant style desserts. Petits fours, mini-pastries, crème brulee, crème caramel, tiramisu, frozen soufflé, sauce production, and dessert garnishes will be covered. Previous baking courses or experience recommended. |
Recommended Preparation: | Eligibility for ENGL 1A |
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 |
| 0370 | WTh | 9:00 am - 1:20 pm | Adam A | Monterey | FC104 | 0.50 | Ended | 24 | 17 | 7 | No Wait List | 2/21/18 - 3/01/18 | |
| A $10 materials fee will be collected at the time of registration. |
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