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.
Prerequisites
You must have completed our HOSF 1288 Baking and Pastry Arts Theory 1 (Online) course. (An approved equivalent is also acceptable.)
Additional Information
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
Hours and Fees
Hours
Fee
Course Sections
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):