logo

Savoury & Ethnic Baking (BAKG 1344)

In this course, students apply baking principles to savoury and ethnic baking. Savoury items such as meat and vegetable pies, sausage rolls, cornish pasties and calzones will be covered, along with ethnic items such as Asian buns and tarts, pita bread and flat breads. Sandwiches are also included.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.



 course outline


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

CRN Campus - Room Day(s) Time Date Instructor Register
40992 DTN  - Rm. 113C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
13-May-2019
to 24-May-2019
TBATo Be Assigned
40992 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
13-May-2019
to 24-May-2019
TBATo Be Assigned
60267 DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0759
30-Sep-2019
to 11-Oct-2019
TBATo Be Assigned
60267 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1229
30-Sep-2019
to 11-Oct-2019
TBATo Be Assigned

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