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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.


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