FULL-TIME | WINNIPEG LOCATIONS PRBPF-CT Professional Baking and Pastry

Courses and Descriptions

BAKE-1015Pastry 1

A fundamental understanding of a variety of pastries is essential for every professional baker. This course will provide students with a fundamental knowledge of pastry production that includes mixing and baking a variety of pastry doughs, making fillings, and applying appropriate finishes. Working in a bakery lab, students will prepare a variety of pies, tarts, and pastries using a combination of doughs, fillings, and finishes for retail sale.  Students will apply food safe and sanitation concepts, as well as practice safe work procedures and working in a professional and respectful manner. Students will be evaluated through daily practical work, theoretical testing and an applied practical test.
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Red River College Polytechnic 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.