Credit By Examination
The purpose of Credit by Examination is to provide students who have previously acquired knowledge and/or skills the opportunity to receive college credit for these achievements through an appropriate examination. Credit may be granted only for a course listed in the college catalog.
To be eligible for Credit by Examination, the student must:
- be registered in the current term and in good standing,
- have completed at least six units at MPC,
- have never received a letter grade or is not currently enrolled in the course.
- have not withdrawn from the course more than once.
- have not received credit for a more advanced course in the same subject.
Students wishing to take a course through Credit by Examination are encouraged to informally discuss the matter with the department chair or discipline faculty member prior to initiating the formal process.
Students may earn Credit by Examination by completing the following steps:
- Complete the request form available from the Admissions & Records Office,
- Meet with the department chair or discipline faculty member for further instructions
The following courses are approved for credit by examination in 2024-2025:
| Code | Title | Units |
|---|---|---|
| BUSC 109 | Keyboarding for Computers | 1 |
| BUSI/HOSP 64 | Customer Service | 3 |
| CSIS 9 | Programming Fundamentals: Python | 3 |
| CSIS 10A | Programming Methods I: Java | 4 |
| CSIS 10B | Programming Methods II: Java | 4 |
| CSIS 10C | Programming Methods I.5: C and C++ | 4 |
| CSIS 51C | Database Processing | 3 |
| CSIS 77 | Web Design and Publishing | 3 |
| EMMS 170A | Emergency Medical Technician 1: Basic Training | 7 |
| EMMS 170B | Emergency Medical Technician 1: Basic Training Application | 2 |
| ENGR 2 | Engineering Design Graphics | 3 |
| ENGR 4 | Engineering Materials | 4 |
| ENGR 8 | Engineering Statics | 3 |
| ENGR 12 | Engineering Circuits | 3 |
| ENGR 12L | Engineering Circuits Laboratory | 1 |
| ENGR 17 | Programming and Problem-Solving in MATLAB | 3 |
| HOSP 23 | Culinary Foundations I | 3 |
| HOSP 51 | Introduction to the Hospitality Industry | 3 |
| HOSP 63 | Hospitality Supervision | 1.5 |
| HOSP/BUSI 64 | Customer Service | 3 |
| HOSP 81 | Bakeshop: Pies and Tarts | 1 |
| HOSP 424 | Culinary Foundations II | 0 |
| HOSP 481 | Bakeshop: Pies and Tarts | 0 |
| HOSP 482 | Bakeshop: Cakes, Tortes and Decorating Techniques | 0 |
| HOSP 483 | Bakeshop: French Pastries and Restaurant-Style Desserts | 0 |
| HOSP 484 | Chocolate I: Introduction to Chocolate | 0 |
| NURS 52A | Nursing I | 8.5 |
| NURS 52B | Nursing II | 8.5 |
| NURS 52C | Nursing III | 9.5 |
| NURS 52D | Nursing IV | 9.5 |
| NURS 54 | Nursing I Accelerated | 5.5 |
| NURS 55 | Applied Foundations of Nursing | 3 |
| NURS 65 | Nursing Role Transition | 3 |
| NURS 65L | Nursing Role Transition Lab | 1 |
| SIGN 2B | Advanced American Sign Language II | 5 |
| SPAN 4S | Intermediate Spanish for Spanish Speakers II | 5 |
| THEA 15A | Acting I | 3 |