Baking and Pastry Production HOSF 2063

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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.)

Note(s)

Be sure to read our Food Handling in Culinary Labs policy before you register.

Full Time Equivalent

HOSF 2060

Hours

35

Fee

$341.81, includes food used in class
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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.