Baking and Pastry Arts Theory I
| Course Code | BAKE-105 |
|---|---|
| Lecture hours per week | 3 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course provides the student with an understanding of ingredients, measurements, techniques, methods, formulas, pastry types and classifications to support skill development and knowledge of bakery products. Students explore baking as a science and learn about the theoretical basis behind methods and techniques used in practical applications. Students will learn the principles of food safety and proper food handling in this course, applying them through both theoretical study and practical activities. Upon successful completion, students will receive a Food Handler certification recognized by the Ontario Public Health Department. |