Baking and Pastry Arts Theory 1 HOSF 1288


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.

Additional Information

Disclaimer: Continuing Education courses do not have a reading (intersession) week.

Full Time Equivalent

HOSF 1094

Hours and Fees





Course Sections

There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules.
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Centre for Hospitality and Culinary Arts
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