Baking and Pastry Management

Various allergens (including nuts, dairy and shellfish) are routinely used in practical labs. Additionally, although George Brown College is sensitive to religious observations, products purchased to meet all provincial and federal regulations for production and consumption may not meet specific dietary laws related to halal and kosher foods. It is important that you register for all workshop courses at least three days before the start of class to ensure that the correct amount of food is purchased/prepared. Questions about the following? Select a course or certificate/designation below to obtain contact information, or attend a free information session.

Courses   Programs Select a course to view details and to register.   Select a Con Ed program to view details and required courses. HOSF 9325 Advanced Baking and Pastry Arts Skills - Artisan Bread HOSF 9323 Advanced Baking and Pastry Arts Skills - Chocolate HOSF 9369 Advanced Baking and Pastry Arts Skills - Designer Cookies HOSF 9324 Advanced Baking and Pastry Arts Skills - Miniatures HOSF 9333 Artisan Bread Theory HOSF 1137 Baking and Pastry Arts Skills I HOSF 1138 Baking and Pastry Arts Skills II HOST 1104 Baking and Pastry Arts Theory I HOST 1105 Baking and Pastry Arts Theory II HOSF 2049 Baking and Pastry Arts Theory III HOSF 9348 Chocolate Confections HOSF 9352 Chocolate Desserts HOSF 9350 Chocolate Showpieces HOSF 9351 Chocolate Theory HOSF 1139 Culinary Desserts HOST 1062 Dessert Menu Management HOSF 9336 Enriched Artisan Breads HOSF 9340 Essential Indian Bread Styles HOSF 9334 Global Artisan Breads HOSF 9255 Introduction to Chocolate HOSF 2053 Patisserie Production Management HOSF 9337 Rustic Artisan Breads HOSF 9335 Sourdough Artisan Breads   Artisan Bread Baking Certificate Baking Pre-employment Certificate Professional Chocolatier Certificate

Return to:

	Hospitality and Culinary Arts
	Continuing Education home page