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HOSP 24 |
Culinary Foundations of Professional Cooking II |
Description: | This course is a continuation of HOSP 23, emphasizing high production standards, professional service, equipment selection and safety, and time management. It stresses efficiency, nutrition, menu design, recipe preparation, and international cuisine. |
Prerequisites: | HOSP 23 |
Transferability: | CSU |
Repeatability: | May be repeated once if grade was D or F. |
Fee: | $80.00 |
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 |
| 1029 | M | 1:00 pm - 6:20 pm | Caughman J | Monterey | FC104 | 3.00 | Ended | 24 | 10 | 14 | 0 out of 99 | 8/16/19 - 12/13/19 | |
| A $80 materials fee will be collected at the time of registration. |
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