Baking and Pastry Arts Theory 1 HOSF 1288

Online Option

Our Baking and Pastry Arts Theory 1 course teaches you the methodologies, principles, techniques and mathematical calculations needed for dough and pastry production. Learn about baking ingredients and the importance of measurement accuracy as well as fermentation. Study dough as it is used for cookies, pies, quick breads and other basic pastries. Examine the theory behind mixing techniques and formula balance in order to support your technical skill development.


Course Delivery Method:

This is normally an in-class course but will be offered temporarily online via Blackboard Learn/Collaborate while college buildings are closed.

Technical/Computer Requirements:

Refer to the basic technology requirements for Blackboard online courses.

Full Time Equivalent

HOSF 1094

Hours and Fees





Contact Information

Course Sections

Delivery Method: Online

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.