| |
| |
|
|
| |
|
| HOSP 87 |
| Bakeshop: Regional French Desserts |
| Description: | This course explores the diversity of French desserts from different regions. From the east region of Alsace, influenced by Germany and Switzerland, to the west coast of Normandy and the rich region of Provence, each region has a cultural and geographic uniqueness reflected in the desserts. Brioche, Paris-Brest, fruit tarts, chocolate and fruit mousses, petits fours, cookies, macaroons, and charlottes are 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 |
|
| 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 |
| | 0371 | WTh | 9:00 am - 1:20 pm | Adam A | Monterey | FC104 | 0.50 | Cancelled | 24 | 0 | 24 | 0 out of 99 | 4/15/20 - 4/23/20 |  |
| | A $10 materials fee will be collected at the time of registration. |
|
|
