|Lecture hours per week|
|Lab hours per week||4|
For the course’s first seven weeks, students will focus on breads. With modules that continue to build and enhance learners’ foundational pastry kitchen knowledge, students will apply techniques to develop their skills and prepare breads using various methodologies. The Local Restaurant and Event Centre will use a portion of in-person learners’ products. Online learners will be able to videotape their baking process for evaluation.
The remaining seven weeks will shift to cakes and cake-decorating skills, highlighting fondant-covered cakes, piping techniques and sculpting. In-person learners will enjoy live instructor demonstrations of decorative techniques using various mediums and tools, while online learners will have access to high-quality video demos.