Baking and Pastry Production HOSF 2063

On Campus

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.

Note(s)

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.

Prerequisites

You must have completed our HOSF 1137 Baking and Pastry Arts Skills 1 course. (An approved equivalent is also acceptable.)

Additional Information

Disclaimer: Continuing Education courses do not have a reading (intersession) week.

Full Time Equivalent

HOSF 2060

Hours

35

Fee

$570, includes food used in class
There are no classes currently scheduled for this course; however, check back soon to see if we have developed additional schedules.
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Contact Information
Centre for Hospitality and Culinary Arts
Phone:
416-415-5000, ext. 2517
Office(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.