Baking and Pastry Arts Skills 2 HOSF 1138
Our Baking and Pastry Arts Skills 2 course is designed to further develop your fundamental baking and pastry skills through a series of teacher-directed demonstrations and practical labs. Learn to produce a variety of high-quality baked goods such as cakes, tortes, chocolates, custards and creams, plated desserts, and viennoiseries. Continue to build a solid foundation of essential skills, knowledge, and practices necessary to compete in today's industry.
Prerequisites
You must have completed our HOSF 1137 Baking and Pastry Arts Skills 1 course. (An approved equivalent is also acceptable.)
Note(s)
Be sure to read our Food Handling in Culinary Labs policy before you register.
Full Time Equivalent
HOSF 1096
Hours and Fees
Hours
140
Fee
$1,945.81, includes food used in class
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.
Food Cost Advisory:
Due to the high cost of food required for classes, fees for students will be offset by selling a portion of the dishes produced in class through Chef on the Run. Food costs paid directly by students will cover the dishes students get to take home.
Disclaimer: Continuing Education courses do not have an intersession (reading) week.
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.