Patisserie

FOSR 2004

Course description

In this course, students apply the skills and experiences developed through year one courses to work in an integrated pastry environment. Working in production teams, students research, plan, produce and promote pastry products that emphasize the importance of using high-quality, seasonal, and sustainable ingredients "ready for the marketplace".

Credits

4

Course Hours

56

Prerequisites

Post Secondary level FOSR 1023 Adv. Baking and Pastry Skills Minimum Grade of 50
or Post Secondary level FOSR 1013 Advanced Baking Techniques Minimum Grade of 50

Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.

For more information, please contact Continuing Education