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: W52525 Date(s) Day(s) Time Building Room 02 Mar 2019 – 06 Apr 2019 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $373 (includes food used in class) CRN is Closed CRN: S83981 Date(s) Day(s) Time Building Room 23 Jun 2019 – 18 Aug 2019 Su 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $373 (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.