Baking and Pastry Arts Theory 2 HOST 1105
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Our Baking and Pastry Arts Theory 2 course further explores baking as science and helps you develop your critical thinking skills. Using your knowledge of basic ingredients and baking methods, build an understanding of more advanced industry techniques, principles, and formulas. Learn the theory you need as you develop your technical baking skills and make different types of cakes, tortes, chocolates, plated desserts, laminated dough, and custards and creams.
Prerequisites
You must have completed our HOSF 1288 Baking and Pastry Arts Theory 1 course. (An approved equivalent is also acceptable.)
Full Time Equivalent
HOSF 1097
Hours and Fees
Hours
42
Fee
$316.58
Disclaimer: Continuing Education courses do not have an intersession (reading) week.
- Contact Information
- Contact Department:
- HC
- Email:
- cehospitality@georgebrown.ca
- Phone:
- 416-415-5000, ext. 2517
- Office Location(s):
- St. James Campus, 300 Adelaide St. E., Building B (SJB), Room 334
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.