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 firstname.lastname@example.org Course Section(s) Available There are no classes currently scheduled for this course. For more information about future offerings, please 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.