Baking and Pastry Arts Theory II HOST 1105 Email to a Friend 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. 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 firstname.lastname@example.org Web registration is temporarily unavailable due to a scheduled upgrade starting Friday, June 30, 2017, at 3:30 p.m. We apologize for the inconvenience. Please check back at a later time. Course Section(s) Available CRN: W52020 Date(s) Day(s) Time Building Room 15 Jan 2018 – 23 Apr 2018 M 6:30 – 9:30 p.m. SJB TBA Hours: 42 Fee: $354 Register Now 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.