• Baking and Pastry Arts Theory I HOST 1104

    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

    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.