Baking and Pastry Arts Theory I HOST 1104 Email to a Friend Our Baking and Pastry Arts Theory I course teaches you the techniques, methodologies, principles and mathematical calculations needed for dough and pastry production. Understand the importance of accuracy in measurement. Learn about baking ingredients and fermentation, as well as dough for cookies, pies, quick breads and other basic pastries. Examine the theory behind mixing techniques and formula balance that supports your technical skill development. Full-time Equivalent(s) HOSF 1094 Contact Information 416-415-5000, ext. 2517 email@example.com 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.