Baking and Pastry Production HOSF 2063
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.
Prerequisites
You must have completed our HOSF 1137 Baking and Pastry Arts Skills 1 course. (An approved equivalent is also acceptable.)
Full Time Equivalent
HOSF 2060
Hours and Fees
Hours
35
Fee
$372.69
Disclaimer: Continuing Education courses do not have an intersession (reading) week.
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.
- 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.