Our Baking and Pastry Arts Theory 2 course further explores baking as science and helps you develop your critical thinking skills. Use your knowledge of basic ingredients and methods to understand more advanced baking industry techniques, principles and formulas. Learn the theory to support your technical skill development in making different types of cakes, tortes, chocolates, custards and creams, plated desserts and laminated dough.
You must have completed our HOSF 1288 Baking and Pastry Arts Theory 1 (Online) course. (An approved equivalent is also acceptable.)
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts