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 reading (intersession) week.
Full Time Equivalent
HOSF 2060
Hours and Fees
Hours
35
Fee
$570, includes food used in class
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 fall term (September to December) begins and when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Location(s):