Our Baking and Pastry Production course helps you increase your repertoire of baking and pastry skills. Through teacher-directed laboratory classes, learn to prepare and present a wide variety of baking and pastry items suitable for a bakeshop, café, or patisserie kitchen. Develop the techniques, efficiency, and productivity required in the modern baking industry.

 

Prerequisites

You must have completed our HOSF 1137 Baking and Pastry Arts Skills 1 course. (An approved equivalent is also acceptable.)

 

Additional Information

Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe), and tools to the first class.

 

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