• Baking and Pastry Arts Theory II HOST 1105

    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.


    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

    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.