Baking and Pastry Arts Theory I HOST 1104 Email to a Friend With our Baking and Pastry Arts Theory I course, learn the basic theoretical knowledge required for the production of straight dough, sponge and dough fermentation, cookies, pies, quick breads, muffins, tea biscuits and choux, puff and sweet pastry. Acquire a working knowledge of principal baking ingredients and formula calculations as well as the fundamental knowledge needed for decorating. Full-time Equivalent(s) HOSF 1094 Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available Class dates and registration for the upcoming year (September 2017 to August 2018) will be available on this website in early July 2017. Please visit this page again at that time. 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.