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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-1019Bread Basics

Welcome to the wonderful world of yeast goods! In this course, students will explore the characteristics of yeast goods and discover the art of bread making using the straight dough mixing method. Learners will use the steps involved in the preparation of yeast-raised doughs, from mixing and fermenting to proofing and baking. Students will learn to apply baker’s math to accurately measure ingredients. Focusing on the practical aspects of production, shaping techniques and repetition in developing shaping skills are practiced. By the end of this course, participants will produce a variety of yeast breads with confidence.

Prerequisites

BAKE-1016 and BAKE-2019 are corequisites
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