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.
Note(s)
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.
Prerequisites
You must have completed our HOSF 1137 Baking and Pastry Arts Skills 1 course. (An approved equivalent is also acceptable.)
Additional Information
Disclaimer: Continuing Education courses do not have a intersession (reading) week.
Full Time Equivalent
HOSF 2060
Hours and Fees
Hours
35
Fee
$372.69, includes food used in class
Course Sections
CRN:
F20287
Delivery Method:
On Campus
Date(s):
–
Day(s):
W
Time:
7 a.m. – 12 p.m.
Location(s):
SJB (Room TBA)
Hours:
35
Fee:
$372.69, includes food used in class
Last Day to Register:
06 Sep 2024
CRN is Closed
- 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.