Baking and Pastry Production HOSF 2063
On Campus
Our Baking and Pastry Production course helps you increase your repertoire of baking and pastry skills. Through teacher-directed laboratory classes, learn to prepare and present a wide variety of baking and pastry items suitable for a bakeshop, café, or patisserie kitchen. Develop the techniques, efficiency, and productivity required in the modern baking industry.
Prerequisites
You must have completed our HOSF 1137 Baking and Pastry Arts Skills 1 course. (An approved equivalent is also acceptable.)
Additional Information
Course Essentials:
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe), and tools to the first class.
Disclaimer: Continuing Education courses do not have an intersession (reading) week.
Full Time Equivalent
HOSF 2060
Hours and Fees
Hours
35
Fee
$372.69, includes food used in class
Course Sections
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term.
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 Spring 2025.
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 Spring 2025.
- 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.