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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 | Cancelled | 24 | 0 | 24 | 0 out of 99 | 5/27/20 - 6/04/20 |  |
| | A $10 materials fee will be collected at the time of registration. |
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