PRBPF-CT Professional Baking and Pastry

Overview

  • One-year certificate
  • August entry date
  • Paterson GlobalFoods Institute, Exchange District Campus, Winnipeg
  • Paid Co-op work experience
  • Laptop delivery
  • Credit transfer opportunity: SAIT Polytechnic
  • Due to high demand, this funded program is open to Manitoba residents only. Applications received from non-Manitoba residents for this program will be cancelled and the application fee will not be refunded.
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online application instructions.

Description

The Professional Baking and Pastry Certificate program will prepare students with the practical skills needed to enter into baking and pastry positions in a wide variety of establishments. Through hands-on lessons, students will prepare yeast goods, sourdough breads, quick breads, Viennoiserie, pies, pastries, cookies, cakes, plated desserts and chocolates.


Students will learn through classroom instruction, practical labs and off-campus work experience. Throughout the program, students will learn about safe food and equipment handling, food sanitation, nutrition and inventory controls.


The program emphasizes math skills, communication and computer skills to prepare students for a career in the baking industry. Professional behavior in a diverse environment is an integral component of this program. 

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Red River College endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.