Pastry 2 HOSF 9403

On Campus

Our Pastry 2 course helps further your development with new skills and techniques for creating more advanced pastries. Explore a variety of different pastry elements (such as choux dough, meringue and phyllo dough) as you learn to prepare both classic and contemporary pastries. Learn to make baklava, pulled strudel, gâteau St-Honoré, Portuguese egg tarts and more.


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.


You must have completed our HOSF 9213 Pastry 1 course. (An approved equivalent is also acceptable.)

Hours and Fees




$386, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules.
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Centre for Hospitality and Culinary Arts
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.