Pastry 2 HOSF 9403
On Campus
Our Pastry 2 course helps further your development with new skills and techniques for creating more advanced pastries. Explore a variety of different pastry elements (such as choux dough, meringue and phyllo dough) as you learn to prepare both classic and contemporary pastries. Learn to make baklava, pulled strudel, gâteau St-Honoré, Portuguese egg tarts and more.
Note(s)
Course Essentials:
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.
Prerequisites
You must have completed our HOSF 9213 Pastry 1 course. (An approved equivalent is also acceptable.)
Hours and Fees
Hours
24
Fee
$403.72, includes food used in class
Course Sections
There are no classes currently scheduled for this course; however, check back to see if we have developed additional schedules for the upcoming term.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
If you would like to receive an email update for the future 2025–26 academic year, complete our notification sign-up form. You will also receive reminders when each academic term starts, beginning with Fall 2024.
- Contact Information
- Contact:
- Centre for Hospitality and Culinary Arts
- Email:
- cehospitality@georgebrown.ca
- Phone:
- Office Location(s):
Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.