Baking and Pastry Arts Theory 2 HOST 1105

Online Option

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.


Course Delivery Method:

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


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





Course Sections

Contact Information


Centre for Hospitality and Culinary Arts

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.