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| HOSP 22 |
| Farm to Table Sustainable Cooking |
| Description: | This course explores sustainable cooking by emphasizing the relationships among farms, kitchens, and consumers. Students purchase produce and protein from the on-campus farmers market, create menus, and cook sustainable meals to gain an understanding of "Farm to Table" cooking. |
| Recommended Preparation: | Eligibility for ENGL 1A |
| Transferability: | CSU |
| Repeatability: | May be repeated once if grade was D or F. |
| Fee: | $40.00 |
| 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 |
 | 0017 | F | 9:00 am - 2:10 pm | Caughman J | Monterey | FC104 | 1.50 | Ended | 24 | 20 | 4 | 0 out of 99 | 6/14/19 - 8/02/19 |  |
| | A $40 materials fee will be collected at the time of registration. |
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