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
HOSF 1097
Hours and Fees
Hours
42
Fee
$310
Course Sections
There are no classes currently scheduled for this course; however, check back often to see if we have developed additional schedules for the upcoming term. If you would like to receive an email update when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form. This will also ensure you receive a notification at the start of the spring/summer term (May to August) this year.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):