This course is designed to review managing, theoretical knowledge and practical skill sets required to oversee the operation of a Hotel Pastry Department. Reference to both skills and knowledge will be made through discussion with the opportunity to reflect on previous classical experience and current trends. An understanding of the role of the Patissier is the focus in developing an appreciation for the craft for Artisan Breads, Chocolate and Sugar confections to exquisite dessert presentations.
416.675.6622 ext. 4974
Courses may not be offered each semester. To verify whether this course is being offered this semester and the fees, please contact the Registrar's Office at 416-675-5000 or check the website http://humber.ca/search/ce/courses.html for further information.