Pastry II HOSF 9403 Email to a Friend Our Pastry II 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) 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 I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 firstname.lastname@example.org Course Section(s) Available CRN: W52593 Date(s) Day(s) Time Building Room 03 Mar 2018 – 14 Apr 2018 Sa 1 – 5 p.m. SJB TBA Hours: 24 Fee: $368 (includes food used in class) CRN is Closed CRN: S83939 Date(s) Day(s) Time Building Room 09 May 2018 – 13 Jun 2018 W 6:15 – 10:15 p.m. SJB TBA Hours: 24 Fee: $368 (includes food used in class) Register Now CRN: S83517 Date(s) Day(s) Time Building Room 24 Jun 2018 – 19 Aug 2018 Su 8:30 a.m. – 12:30 p.m. SJB TBA Hours: 24 Fee: $368 (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.