Baking and Pastry Arts Theory 1 HOSF 1288
Online
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 intersession (reading) week.
Full Time Equivalent
HOSF 1094
Hours and Fees
Hours
42
Fee
$316.58
Course Sections
CRN:
W57047
Delivery Method:
Teacher-led Online
Date(s):
–
Day(s):
Th
Time:
6:30 – 9:30 p.m.
Location(s):
Hours:
42
Fee:
$316.58
CRN Delivery Method Note:
Teacher-led online classes use a learning management system (LMS) and videoconferencing software (which may require a camera and a microphone). A welcome letter with details about the LMS will be emailed to you.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.