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 Web registration is temporarily unavailable due to a scheduled upgrade starting Friday, June 30, 2017, at 3:30 p.m. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: F16098 Date(s) Day(s) Time Building Room 12 Sep 2017 – 12 Dec 2017 Tu 6:15 – 10:15 p.m. SJB TBA Hours: 56 Fee: $449 Register Now CRN: W52015 Date(s) Day(s) Time Building Room 15 Jan 2018 – 23 Apr 2018 M 6:15 – 10:15 p.m. SJB TBA Hours: 56 Fee: $449 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.