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Baking Principles

Course Code: BPBP1027A

Credits: 3

Course Description: This module is designed to develop the skills and techniques required to produce a variety of bakery products. Focus is placed on using appropriate baking tools, equipment, and ingredients to produce breads, doughs, pies, and cakes. This module is part of the Baking and Pastry Arts: Baking Principles microcredential.

Schedule:
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Expand Campus Dates Time Registration Status

Location:

  • Saint John Campus

Tuition & Fees:

  • $1,400.00 CAD

Textbook:

  • TBD

Other Information:

  • None

Questions?

1-833-658-2577
ContinuingEd@nbcc.ca

Note: Please indicate location in the subject line of your email (Fredericton, Miramichi, Moncton, Saint John, St. Andrews, Woodstock or Online).

Participants must be at least 16 years of age, unless otherwise specified.

All course prices include HST where applicable and are subject to change.

Books: For questions about textbooks and online course materials, please contact your . Book prices are subject to change and do not include HST. For more information, please refer to the bookstore .

Registration Status
  • Open - Accepting registrations
  • Waitlist - Class is full but there is waitlist availability
  • Pending - Will open for registration & payment 3 months prior to the start date
  • Closed - Registration has closed
  • Full – The class is full and there is no waitlist available
  • Cancelled - The class has been cancelled