Baking and Pastry Arts Theory 1 HOSF 1288 Email to a Friend 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. Full-time Equivalent(s) HOSF 1094 Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available There are no classes currently scheduled for this course. For more information about future offerings, use the contact information listed above. Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.