Our Baking and Pastry Arts Theory 2 course further explores baking as science and helps you develop your critical thinking skills. Using your knowledge of basic ingredients and baking methods, build an understanding of more advanced industry techniques, principles, and formulas. Learn the theory you need as you develop your technical baking skills and make different types of cakes, tortes, chocolates, plated desserts, laminated dough, and custards and creams.

 

Prerequisites

You must have completed our HOSF 1288 Baking and Pastry Arts Theory 1 (Online) course. (An approved equivalent is also acceptable.)

 

Additional Information

Disclaimer: Continuing Education courses do not have an intersession (reading) week.