Pastry 2 HOSF 9403 Email to a Friend Our Pastry 2 course helps further your development with new skills and techniques for creating more advanced pastries. Explore a variety of different pastry elements (such as choux dough, meringue and phyllo dough) as you learn to prepare both classic and contemporary pastries. Learn to make baklava, pulled strudel, gâteau St Honoré, Portuguese egg tarts and more. Note(s) Course Essentials: You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 9213 Pastry 1 course. (An approved equivalent is also acceptable.) Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available CRN: F17154 Date(s) Day(s) Time Building Room 30 Oct 2019 – 04 Dec 2019 W 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $371 (includes food used in class) Register Now CRN: W52609 Date(s) Day(s) Time Building Room 29 Feb 2020 – 04 Apr 2020 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $371 (includes food used in class) 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.