Baking and Pastry Arts Theory 2 HOST 1105
Online
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 intersession (reading) week.
Full Time Equivalent
HOSF 1097
Hours and Fees
Hours
42
Fee
$316.58
Course Sections
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If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
- 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.