Course description
This course continues to present through demonstration and lecture the basic theory and ingredient knowledge to help the student understand why various baking techniques and formulas work. The student will prepare basic pastry, pies, cookie dough, sponges, pudding and meringues
Course details
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Ends: Jan. 16, 2027
Registration dates
Not all courses are offered each term.
Fall 2026 registration is open.Winter 2027 registration opens November 2, 2026.
Delivery options
In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration
Online - Asynchronous: 100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates
Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates
Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery