FOD2119 – Introduction to Baking and Pastry
What is this course all about?
Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts.
When is this course happening?
| Campus: | Ottawa |
| Start Date: | Week of October 30th |
| End Date: | Week of December 11th |
| Link Code: | TUE4T |
| Number of Weeks: | 7 |
| Hours per week: | 6 |
| Scheduled Day: | TBD |
| Scheduled Time: | TBD |
| Delivery Type: | Congregated |
| Associated Area of Interest: | Hospitality, Tourism and Wellness |
| Associated Course: | Culinary Skills |
Who should take this course?
Students with the following aptitudes will be best set up for success:
| submitting multiple written assignments | |
| using research and essay writing strategies | |
| delivering presentations | |
| participating in group-based activities | |
| X | completing hands-on learning |
| X | learning in a fast-paced environment |
| X | completing online work |
| X | performing highly-specialized tasks |
| X | using industry software tools |
What can I do with this course?
| If you enjoyed your dual credit course and are interested in continuing your education at Algonquin College, you can apply for the full time Culinary Skills – Chef Training Program. |
Please note: Every attempt is made to ensure the accuracy of the information on this webpage. The College reserves the right to modify or cancel any course, program, or timetable at any time.