Our Baking and Pastry Arts Theory 2 course further explores baking as science and helps you develop your critical thinking skills. Use your knowledge of basic ingredients and methods to understand more advanced baking industry techniques, principles and formulas. Learn the theory to support your technical skill development in making different types of cakes, tortes, chocolates, custards and creams, plated desserts and laminated dough.
Note(s)
Course Delivery Method:
This is normally an in-class course but will be offered temporarily online via Blackboard Learn while college buildings are closed.
Prerequisites
You must have completed our HOSF 1288 Baking and Pastry Arts Theory 1 course. (An approved equivalent is also acceptable.)
Full Time Equivalent
HOSF 1097
Hours and Fees
Hours
42
Fee
$334
Course Sections
There are no classes currently scheduled for this course; however, check back in case we develop additional schedules for the current academic year (through August 2022). If you would like to receive an email notification reminder when our fall term (September to December 2022) is released, complete our notification sign-up form.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):