Baking and Pastry Arts Theory II
|Lecture hours per week||2|
|Lab hours per week|
This course provides the student with an advance understanding of ingredients, techniques, methods, formulas, pastry types and classifications to support skill development and knowledge of advanced bakery products such as Crystallizing Chocolate, Pralines, Sugar work, Wedding cakes and Show pieces. Students will continue to build on their previous knowledge by further developing their skills and techniques used in practical applications.
Please call 416-289-5000 ext. 2569 or email firstname.lastname@example.org for more information