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 email@example.com Course Section(s) Available CRN: F16011 Date(s) Day(s) Time Building Room 11 Sep 2018 – 11 Dec 2018 Tu 6:30 – 9:30 p.m. SJB TBA Hours: 42 Fee: $363 Register Now 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.