Course description
This course covers the fundamentals of baking and pastry skills through a series of demonstrations and practical laboratories. Students will produce a variety of fermented and pastry goods related to the theoretical component, building the necessary essential skills, knowledge and the disciplines necessary to compete in today’s industry.
Course details
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Registration dates
Not all courses are offered each term.
Fall 2022 registration opens July 25, 2022. Winter 2023 registration opens November 28, 2022.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 with no assigned day or time requirements, independent course completion
Online - Synchronous: 100% online delivery with scheduled day and time course requirements
Hybrid: any combination of: in person, timetabled, on campus, online, and hyflex delivery