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RRC Polytech
System Maintenance

Due to system maintenance, the College's student system will be unavailable from 6:00 am on July 04, 2026, until approximately 6:00 pm on July 05, 2026. You will not be able to submit student tuition, deposits and miscellaneous payments during this period.

FULL-TIME | WINNIPEG LOCATIONS BAKPF-CT Baking and Pastry Arts

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Overview Admission Requirements Who Should Enrol? Locations, Dates and Fees Courses and Descriptions Computer/Laptop Requirements Recent Changes Transfer Credit Opportunities Recognition of Prior Learning Awards and Scholarships Graduation Requirements Employment Potential

BAKE-1016Bakeshop Principles

Explore the essentials of baking and bakeshop fundamentals. Students will develop kitchen skills, including scaling ingredients and practicing knife techniques while using equipment such as induction burners and ovens. Bakeshop math will be applied for precise measurements, temperature control and imperial and metric system conversions. Students will learn to identify and select fresh fruits, vegetables, and herbs commonly used in sweet and savory baking. By the end of this course, students will earn their Food Safe Certificate.
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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.