Baking and Pastry Arts Theory 1 HOSF 1288
Online
Our Baking and Pastry Arts Theory 1 course teaches you the methodologies, principles, techniques, and mathematical calculations needed for dough and pastry production. Learn about baking ingredients and the importance of measurement accuracy as well as fermentation. Study dough as it is used for cookies, pies, quick breads, and other basic pastries. Examine the theory behind mixing techniques and formula balance in order to support your technical skill development.
Additional Information
Disclaimer: Continuing Education courses do not have an intersession (reading) week.
Full Time Equivalent
HOSF 1094
Hours and Fees
Hours
42
Fee
$316.58
Course Sections
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Spring 2025.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Spring 2025.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.