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Internationally Educated Applicants - visit www.rrc.ca/credentials for credential assessment information.
However, if you apply within 6 weeks of the program start date, admission requirements are due within 5 days of applying.
If you have a food allergy, review our accommodation of food allergies information before applying.
Regular Admission Requirements
Mature Student Admission Requirements
If you are 19 years of age or older and have been out of high school for a minimum of one year at time of application, and you do not meet the regular admission requirements, you may apply under the Mature Student admission requirements.
| Location | Start Date | Apply Link |
|---|---|---|
| Paterson GlobalFoods Ins. | Jan 05, 2026 | Apply Now |
| Paterson GlobalFoods Ins. | Aug 31, 2026 | Apply Now |
Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Polytech Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.
Everyone communicates, but are they doing it well? Communicative competence takes practice and self-awareness. In this foundational course, students will learn through discovery and project-based activities to practice approaching situations critically and collaboratively. By developing their communication skills, students will improve their interpersonal ability, intercultural competence, and digital fluency to prepare for success in the workplace and beyond. The strategies students will gain in this course will be useful throughout their program and in their chosen industry.
This foundational course focuses on essential communication skills for entering and advancing in industry. Students will develop skills for effective resumes, cover letters, and job interviews that are tailored to the specific needs of prospective employers. Additionally, students will enhance their interpersonal skills and digital fluency while applying speaking, writing, and collaboration techniques crucial for job searching, adapting to new roles, and achieving long-term career goals. Students will also develop strategies for continuous learning to remain competitive in an ever-changing job market.
Ready to be a chef? This foundational course provides students with a first look at a commercial kitchen with an introduction to proper knife skills. Students will learn fundamental organization skills essential for the profession, how to care for hand tools, and operate kitchen equipment. They will also learn how to read a recipe, and convert yields, weights, and measurements. Students will set their stations, learn important mise en place techniques, and examine food history. Their culinary journey starts by earning multiple industry-recognized certifications, setting a solid foundation for their career.
Get your palate ready! Let’s start identifying flavour profiles while preparing dressings, salads, and sandwiches. Students will apply basic knife skills through fruit and vegetable preparation. Salads are more than just lettuce! Delicious food offerings with many textures, colours, and flavours will be created. Students will explore various sandwich concepts such as deli sandwiches, tea sandwiches, and simple canapés. They will discover various types of domestic and imported cheese. The art of cold food presentation will be introduced through buffet platter creation.
A well-made stock is the superhero of the kitchen! This introductory course provides the building blocks of hot food preparation. Students begin by preparing, handling, and storing stocks. They move on to create soups including broth, thickened, and specialty. From there, they meet the mother sauces and learn classical techniques to carry them throughout their culinary career. Learn the difference between a rutabaga and a turnip! Students will discover how to identify, differentiate, and prepare vegetables, starches, grains and legumes. Students will ignite their creativity and design their first hot dishes.
Delve into the exciting world of basic meat fabrication and cookery. Students will use food safe practices to properly handle and store meat to ensure customer safety while cooking. They will discover how to identify the structure of common proteins while working with chicken, pork, beef, fish, seafood, and more. Students will acquire essential cooking techniques such as sautéing, searing, roasting, braising, and pan-frying. This course wraps up with students designing their own protein-based recipe to share with their classmates.
Dust off your aprons and enter the best smelling lab on campus! This baking fundamentals course, developed for culinary arts, teaches students to create essential sweet and savoury baked goods. Students will learn restaurant style baking through preparations including basic breads, pizza dough, and hot hors d’oeuvres. They will create sweet delights such as pies, cookies, custards, and cakes. Designing enticing dessert presentations will indulge their creative side. The invaluable baking skills gained in this course will help students create baked goods used throughout many professional kitchens.
Get ready to walk with a purpose! Students will immerse themselves in our student run quick service restaurant. This first look at a busy commercial kitchen will reinforce skills learned in previous courses and prepare them for their first Work Integrated Learning term. Students will prepare and execute simple brunch style menu items including eggs, hash browns, pancakes, bacon, and sausage. Café style baked goods including scones, cinnamon buns, and muffins will be produced. Students will launch their customer service skills while taking customer orders and learning to use an electronic bill system. They will learn to create positive customer interactions while serving finished plates.
Students will explore Indigenous traditions, teachings, and cuisine by creating a deeper understanding and connection with community. Their journey begins by studying the history of Manitoba’s Indigenous peoples’ practices, protocols, and stewardship of the land. Embracing the concept of Two-Eyed Seeing students will engage in experiential, holistic, and relational learning opportunities. Through the examination of plant identification, land-based practices, and traditional cooking methods, students will prepare modern interpretations of Indigenous recipes. They will also create meaningful connections by engaging with Indigenous food producers, chefs, and community.
Students will pour themselves into a delightful journey preparing hot beverages and cocktails. From perfecting a morning brew to designing visually stunning drinks, this course covers it all. Students will explore coffee and tea preparation, delve into the science behind hot beverages, and unleash their creativity in designing and crafting drinks. They will also elevate their creations with expert garnishing and discover the art of pairing drinks with food. Whether creating classic cocktails or alcohol-free delights, this course promises a blend of flavour and fun.
From food trucks to full-service restaurants, students will acquire the foundational skills required to operate a successful culinary business. They will gain a basic understanding of menu writing, recipe development, costing, and inventory management. Collaborating with a team, students will create, cost, and design menus for all areas of the foodservice industry. They will learn how to operate a profitable kitchen by conducting inventory management practices and the practical application of inventory through digital technologies. Students will develop confidence in their future menu management skills.
It’s time to understand your guests! Through a combination of ideas and hands on experience, students will learn how to respond to customers’ unique needs. They will identify allergens and dietary restrictions and develop delicious solutions. Responding to the individual requirements of their customers, students will research and create a multicourse menu. Students will learn to prepare plant-based proteins while focusing on flavour building, texture, colour, and taste. Learning nutritional information and successfully modifying recipes, students will be able to confidently accommodate their customers’ diverse needs.
Take a trip around the world to expand culinary perspectives! Students will create bold and exciting flavour profiles while learning global cooking techniques and terminology. Rotating through various cooking stations, students will learn how to use specialized equipment including an al forno oven and a commercial wok. Students will design their own internationally inspired special of the day. They will also produce large quantities of international specialties including curries, dumplings, pasta, perogies, and lumpia. Taking and delivering orders to patrons will refine students’ customer service skills.
Explore a casual dining experience through the lens of Canadian regional cuisine. Students will learn about our bountiful country including each province and territory’s local culinary claim to fame. Guests will experience student-designed lunch specials in a student operated full-service restaurant. Working collaboratively in a brigade style kitchen, students will experience different stations including garde manger, hot line, desserts, and chef of the day. Students will use previously studied skills to prioritize tasks and time management while catering to premium casual lunch dining customers. Walk-ins welcome!
Return to the bakery! To fill a breadbasket, students will reinforce their baking skills by creating classic breads and crackers including sourdough, challah, and lavash. They will craft culinary delights such as doughnuts and ice cream. Students will learn important industry skills including petit fours, sheet cakes, and individual desserts. They will also identify the elements of plated desserts including colour, texture, flavour, and proportion. Students will advance their dessert plating skills with the introduction of basic chocolate and sugar décor.
Get ready to sharpen your knives and your culinary skills! Building on Protein Fundamentals 1, students will discover sustainable and respectful practices through whole animal butchery. They will learn animal bone and muscle structure as well as prepare consumer-ready items includes sausages, bacon, and cutlets. Preservation techniques will be explored to create culinary classics such as gravlax and duck confit. Students will dive deep into the world of fish fabrication and explore a whole new school of seafood including mollusks, crustaceans, and cephalopods. Students will hone their meat cooking skills using a variety of proteins.
Discover the art of buffet presentation and display, learning techniques to create enticing platters that leave a lasting impression. This introductory course will guide students to understand the culinary capabilities of off-site venues and plan logistics for a variety of events. Students will develop the hands-on skills required to execute functions and prepare for off-site events. They will also research diverse menus and create buffet items tailored to suit any occasion. Students will craft hot and cold hors d’oeuvres and canapes to impress their guests. Providing exceptional customer service ensures every guest enjoys a positive experience.
Embark on an enriching exploration of contemporary cuisine! Students will work with their instructor and classmates to operate Jane’s restaurant. While refining their culinary techniques they will provide à la carte premium casual dinner service to guests. Students will create a chef’s table experience with menus curated with classmates to reflect the evolving tastes of today's discerning diners. Students will apply the culmination of their culinary repertoire by preparing artisanal breads, advanced dinner features, and contemporary desserts. They will provide dining experiences that establish culinary connections, forming memorable customer encounters.
Indulge your sweet tooth and unleash your inner artist! Learn the art of chocolate, crafting confections, and creating stunning edible décor. Students will learn the secret to preparing mouthwatering chocolates, from experiencing the crystallization process to infusing delightful flavours. With hands-on guidance, students will create a variety of confections, from bonbons to bars. Students will take their plated desserts to the next level by creating stunning sugar work garnishes. Students will complete the course by constructing a chocolate or sugar showpiece.
Jump into the fire! This field placement integrates classroom theory and lab training with on-the-job experience to kick off students’ culinary careers. While spending a minimum of 250 hours during this term of paid employment in the culinary industry, students are provided with the opportunity to practice and apply the skills gained throughout the first year of the Culinary Arts program. Working as part of a team in a professional kitchen guided by industry chefs, students will reinforce fundamental culinary skills to help guide their career goals.
The second field placement will provide students with additional industry training while exploring other culinary experiences. Students will work a minimum of 250 hours during this term of paid employment in the culinary industry. Practice and apply the culmination of skills gained throughout the second year of the program. Working as a part of a team in a professional kitchen, students will continue networking within industry to advance their future career goals.
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
Recognition of Prior Learning (RPL) is a process which documents and compares an individual's prior learning gained from prior education, work and life experiences and personal study to the learning outcomes in College courses/programs. For more information, please visit www.rrc.ca/rpl.