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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: | 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 |
| 0993 | WTh | 9:00 am - 1:20 pm | Adam A | Monterey | FC104 | 0.50 | Ended | 20 | 17 | 3 | 1 out of 99 | 10/16/19 - 10/24/19 | |
| A $10 materials fee will be collected at the time of registration. |
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