• Baking and Pastry Arts Theory II HOST 1105

    Further explore baking as science and develop your critical thinking skills through our Baking and Pastry Arts Theory II course. Use your knowledge of basic ingredients and methods to understand more advanced baking industry techniques, principles and formulas. Learn the theory to support your technical skill development in making different types of cakes, tortes, chocolates, custards and creams, plated desserts and laminated doughs.


    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.