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Due to the COVID-19 outbreak, Monterey Peninsula College campuses have been closed until further notice. MPC classes and student support services will be offered fully online.


 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 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