Baking and Pastry Arts Theory II HOST 1105 Email to a Friend With our Baking and Pastry Arts Theory II course, develop an advanced theoretical understanding of fermentation, decorating (including a working knowledge of gum paste and pastillage), design techniques, cake production, specialty cookies, specialty pastries (including petit fours) and tempering chocolate. Acquire a working knowledge of modern plated desserts and garnishes. Prerequisite(s) You must have completed our HOST 1104 Baking and Pastry Arts Theory I course or an approved equivalent. Full-time Equivalent(s) HOSF 1097 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.