Baking and Pastry Arts Theory I

Course Code CMBK-101
Lecture hours per week 3
Lab hours per week
Course Availability: Open

This course provides the student with an understanding of ingredients, measurements, techniques, methods, formulas, pastry types and classifications to support skill development and knowledge of bakery products. Students explore baking as a science and learn about the theoretical basis behind methods and techniques used in practical applications.

Please call 416-289-5000 ext. 2569 or email [email protected] for more information.