Baking and Pastry Arts Theory 1 HOSF 1288 Online Option 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. Note(s) Course Delivery Method: This is normally an in-class course but will be offered temporarily online via Blackboard Learn/Collaborate while college buildings are closed. Technical/Computer Requirements: Refer to the basic technology requirements for Blackboard online courses. Full-time Equivalent(s) HOSF 1094 Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available CRN: F16906 Delivery Method: Date(s) Day(s) Time Building Room 15 Sep 2020 – 15 Dec 2020 Tu 6:30 – 9:30 p.m. ONL TBA Hours: 42 Fee: $334 Note: Delivered through scheduled online sessions. 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.