Commercial Baking Operations I
|Lecture hours per week|
|Lab hours per week||4|
This course is designed to further develop and enhance the learner’s knowledge in the pastry kitchen. Students will also build the skills necessary for self-directed management, leadership, and teamwork positions. Students will apply techniques demonstrated to develop leadership skills, and prepare pastries in a team based operation for the pastry sector.
Please call 416-289-5000 ext. 2569 or email firstname.lastname@example.org for more information.