Baking and Pastry Arts Theory I
|Lecture hours per week||3|
|Lab hours per week|
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.
Please call 416-289-5000 ext. 2569 or email firstname.lastname@example.org for more information.