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Baking and Pastry Apprentice Level 2 (BAKP 2001)

Students in the second year learn the theoretical and practical components of sour doughs, cookies, specialty cakes, French pastries, mousse cakes and cake decorating. Merchandizing, costing, baking by-laws, and job search are also introduced.


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
41963 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1159
29-Jan-2018
to 23-Feb-2018
TBATo Be Assigned
41963 TBATo Be Assigned
DTN - Rm. 207
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1230 - 1359
29-Jan-2018
to 23-Feb-2018
TBATo Be Assigned

To register for this course, check the information for your program: