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 Course  Description Units
COOP 91.21 Hospitality Work Experience 1-4 units
HOSP 20 Catering 2 units
HOSP 21 Urban Agriculture Culinary Arts 1.5 units
HOSP 22 Farm to Table Sustainable Cooking 1.5 units
HOSP 23 Culinary Foundations of Professional Cooking I 3 units
HOSP 24 Culinary Foundations of Professional Cooking II 3 units
HOSP 40 Wine Fundamentals 1.5 units
HOSP 41 Wine Appreciation and Analysis 1.5 units
HOSP 42 Wine Service 1.5 units
HOSP 43  Origins of Wine  1.5 units 
HOSP 46  Monterey County Wines  .5 units 
HOSP 51 Intro to the Hospitality Industry 3 units
HOSP 53 Food and Beverage Service Management 3 units
HOSP 58 Sanitation, Safety, Equipment 3 units
HOSP 60 Special Events Management 3 units
HOSP 61 Intro to Professional Meeting Planning 1.5 units
HOSP 63 Hospitality Supervision 1.5 units
HOSP 64 Customer Service 3 unit
HOSP 65 Hospitality Law 3 units
HOSP 66 Practices in Hospitality 1 unit
HOSP 70 Hospitality Cost Control 3 units
HOSP 77 Bakeshop: Yeasted and Non-Yeasted Breads 1 unit
HOSP 78 Bakeshop: Basic Baking Techniques 1 unit
HOSP 81 Bakeshop: Pies and Tarts 1 unit
HOSP 82 Bakeshop: Cakes, Tortes and Decorating Techniques 1 unit
HOSP 83 Bakeshop: French Pastries and Restaurant-Style Desserts .5 units
HOSP 84 Introduction to Chocolate .5 units
HOSP 87 Bakeshop: Regional French Desserts .5 units
HOSP 88 Chocolate II: Chocolate and Confections .5 units
HOSP 90 Independent Study .5-4 units
HOSP 180 Food Safety Certification .5 units
HOSP 440  Wine Fundamentals  0 units
HOSP 441  Wine Appreciation and Analysis  0 units
HOSP 442  Wine Service  0 units
HOSP 443  Origins of Wine 0 units
HOSP 446  Monterey County Wines  0 units
HOSP 477 Bakeshop: Yeasted and Non-Yeasted Breads 0 units
HOSP 478 Bakeshop: Basic Baking Techniques 0 units
HOSP 481 Bakeshop: Pies and Tarts 0 units
HOSP 482 Bakeshop: Cakes, Tortes and Decorating Techniques 0 units
HOSP 483 Bakeshop: French Pastries and Restaurant-Style Desserts 0 units
HOSP 484 Introduction to Chocolate 0 units
HOSP 487 Bakeshop: Regional French Desserts 0 units
HOSP 488 Chocolate II: Chocolate and Confections 0 units