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
As a result of ongoing technical issues, some class offerings may not load properly at times. If you do not see a class you are interested in, please come back at a later time. Try clearing your browser cache or using a different device to see all of our offerings. For assistance, contact the department listed on the course page. We apologize for the inconvenience.
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.
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.