Description
The Culinary Skills Indigenous program is designed to prepare you to work in the culinary industry by providing courses aimed at developing fundamental skills and knowledge, including basic business skills. Courses will be presented through a combination of classroom based theory and lab-based practice. You will also obtain certifications in Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety. The first two terms will consist of a combination of lab-based culinary skills development and theory classes. The third term will be spent working in a cooperative work placement in the culinary industry. Students are paid by the industry partner during the co-op term.
DOCUMENT SUBMISSION METHODS
Upload Through Your Future Student Account (preferred method)
If you do not have a Future Student Account or require assistance, please contact our Student Service Centre at 204-632-2327.
Mail or In-Person: Student Service Centre Click here for address and hours of service
E-mail: register@rrc.ca
Fax: 204-697-0584
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. You must meet Regular Admission Requirement 2.
| English Language Assessment | Minimum Required Levels | |||
|---|---|---|---|---|
| L - Listening, S - Speaking, R - Reading, W - Writing | L | S | R | W |
| AEPUCE
(Academic English Program of University and College Entrance )
Requirement: Submission of a parchment (certificate) indicating successful completion of the AEPUCE program, including language levels achieved if available. | 8 | 8 | 7 | 7 |
| CAEL and CAEL Online (Canadian Academic English Language) | 60 | 60 | 60 | 60 |
| CLB (LINC)
(Canadian Language Benchmark - Language Instruction for Newcomers to Canada)
Canadian Citizens: LINC programs are not available. | 8 | 8 | 7 | 7 |
| CanTEST
(Canadian Test of English for Scholars and Trainees)
As of October 20, 2021 the RRC CanTEST is no longer offered at RRC Polytechnic. RRC Institutional CanTEST results dated within 2 years of your application date will still be accepted to meet English language proficiency requirements. Please note the Medical Laboratory Sciences (MLS)program requires the Official CanTEST (The RRC Institutional CanTEST will not be accepted) | 4.5 | 4.5 | 4.0 | 3.5 |
| Communication for Culinary Skills (RRC Pathway) | 8 | 8 | 7 | 7 |
| Duolingo
(Duolingo English Test)
* MINIMUM OVERAL SCORE OF 115 REQUIRED. There are no minimum required levels for L,S,R,W. Due to closures related to COVID-19, RRC is temporarily allowing applicants to provide Duolingo English Test results to meet RRC's English language requirements. Red River College will accept Duolingo assessments up to December 30, 2021. Beginning December 31, 2021 we will no longer accept Duolingo assessments to meet English language requirements. | 0* | 0* | 0* | 0* |
| IELTS - Academic (International English Language Testing System) | 6.5 | 6.5 | 6.0 | 6.0 |
| PTE - Academic Online Assessment (Pearson Test of English) | 58 | 58 | 50 | 50 |
| TOEFL-iBT
(Test of English as a Foreign Language - internet Based Test)
To meet the needs of students who are unable to take the TOEFL iBT® test at a test center due to public health concerns, ETS is temporarily offering the TOEFL iBT Special Home Edition test in selected areas. | 20 | 20 | 18 | 21 |
You should enrol in this program if you are looking to begin a career in the culinary industry. The program combines theory and practice to develop well-rounded culinary skills and knowledge. In addition to courses aimed at developing and advancing culinary skills, you will take courses to develop basic business skills. Previous culinary experience is an asset.
To be successful in the program, you should enjoy cooking, working with your hands, and have good manual dexterity.
You must be in good physical condition as you will be on your feet most of the day. Working in a commercial kitchen is very demanding, often involving long hours, shift work, and working under pressure. Ability to work in teams is essential.
For information on the Accommodation of Food Allergies for Culinary, Baking and Hospitality students, please click here.
| Location | Start Date | Apply Link |
|---|---|---|
| Notre Dame Campus | Sep 06, 2022 | 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.
Red River College Polytechnic is a participating institution in the HigherEdPoints program. Through this program, students are able to convert Aeroplan® Miles and TD Points into funds to help cover their tuition. Family members and friends can also contribute to a student’s education by converting their loyalty points - anyone can donate their points to an individual student.
Visit the HigherEdPoints website for more information about the program and/or to set up an account to convert your points.
The ability to communicate effectively with people in your own organization, as well as with clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you.
This communication course is designed to develop students' basic understanding of the principles of communication, with an emphasis on practical applications in business situations. Students will prepare and use written and oral communication effectively and efficiently. Since precision, clarity, and accuracy are essential to effective business communication, this course will emphasize style, content, and strategy. By reading assigned material, participating in discussions, honing their writing skills, completing assignments, and making oral presentations, students will develop sound business communication skills.
In this course, students will gain the skills needed to obtain employment in the Culinary sector. Topics covered include job searches, cover letters, resume writing and interview skills.
The purpose of this course is to provide students with the basic food knowledge and skills to prepare cold food items. Students will apply basic knife skills, and apply safety and sanitation procedures appropriate to the preparation of foods in a Garde Manger kitchen. Students will apply basic skills through the mise en place and the preparation of salad dressing, basic salads, sandwiches and hors d’oeuvres. Students will also study and identify the application of basic garnishing and presentation techniques.
Baking and pastry proficiencies are important in developing a comprehensive skill set for Culinary Professionals. This course focuses on developing an understanding of essential pastry production methods. Concepts related to ingredient function and characteristics, baking and pastry equipment, and basic baking principles will be covered. Students will become proficient in the production of basic baked products such as yeast-raised goods, quick breads, cookies, pastries, cakes, custards, sauces and basic desserts through theory and practical application. Daily practical evaluations, projects, and final practical exam are used to facilitate learning and assess student progress.
This course is to provide students with the basic foundation on which to build a fundamental knowledge of hot food preparation. While working in a hot preparations kitchen, students will further develop knife skills by learning fundamental cuts and techniques while applying those basic skills safely and effectively. Students learn the basic skills and food knowledge used in the hot kitchen through the mise en place and the preparation of stocks, sauces, thickening agents, vegetables, starches and protein cookery. Through theoretical and lab work, students will also learn to apply appropriate basic cooking methods to hot foods in both classical and modern applications.
The use of modern technology is essential to
operating in the hospitality industry. By the end of this course, students will be
able to use Microsoft productivity software efficiently and effectively. Using
a teacher-led, practical approach, students will work through a variety of tutorials
and exercises that will enable them to develop, demonstrate, and apply
introductory and intermediate competencies using Microsoft Word, PowerPoint,
and Excel.
This course applies the fundamental practices and procedures used at all levels in the foodservice industry and in preparation for working in the kitchen labs. Practicing food safety and sanitation, following safe working procedures and accurately reading, converting and measuring recipes and ingredients are critical skills used in foodservice. Students will analyze food safety and sanitation case studies and write a report on critical practices and procedures. Students will identify professional kitchen tools and equipment and explain basic safety procedures when using hand tools or equipment and working in a professional kitchen. Students will use basic math skills to convert recipe yields and measurements.
Short order cooking is the foundation to the work flow and organizational structure of any restaurant. Students will learn the basic skills used in the short order kitchen through the mise en place and preparation of breakfast, beverages, dairy products, soup and hot sandwiches. Working in a kitchen brigade, students will be expected to work safely while demonstrating teamwork, leadership and professionalism. Students will also develop methods of seasoning, flavour building and presentation skills through the practical application of basic short order techniques. Theoretical study will include the study of breakfast cookery; uses of eggs, and dairy products.
Learners will participate, explore and become aware of the traditional and contemporary teachings, ceremonies and way of life of the First Nation families. Learners will become the carriers of the knowledge & wisdom given and share with others upon completion of the learning circle. Learners will examine in an in-depth instruction of each the teachings, ceremonies and history of each lesson
This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, students will receive an Emergency First Aid certificate from St. John Ambulance.
Students will learn to handle fire emergencies through exploring the ABC's of fires, different types of extinguishers, and getting hands-on experience with a fire extinguisher. The training will involve a combination of hands-on work and practical theory using a computer-based training package.
Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides them with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes they have acquired in their first year courses at Red River College in a real-life, professional setting. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.
You will be required to purchase a laptop computer and related software for use throughout the program.
The use of laptop computers is an integral part of this program. It will enhance your learning and competitiveness in the job market. This universal-access approach to learning is a shared one between students and the College. Laptop and software specifications will be provided to you by the College after you are accepted into the program to ensure the laptop complies with the program requirements.
Do not purchase a laptop until you have been accepted and registered in the program. Laptop Requirements
The College will also provide a detailed list of required software, network access, and help desk support if you require assistance. You will have on-campus access to e-mail, College networks, and the Internet.
Off-campus access to the Internet is the responsibility of the student.
Please refer to https://www.rrc.ca/future-students/computer-requirements/ for further information on Computer Requirements for Students.
Some of the courses offered in Culinary Skills are identical to those offered in the College's Hospitality and Tourism Management program. Culinary Arts Students wishing to continue their education in that program are eligible for credit in common courses successfully completed. Students who complete the one year certificate may choose to continue in the two-year Culinary Arts diploma program at Paterson Global Foods Institute (RRC).
Credit toward programs at other post-secondary institutions:
Ryerson University
For more information, contact the Ryerson University Admissions department.
University of Manitoba
For more information, contact the U of M Faculty of Science (Human Nutritional Sciences).
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.
Red River College Polytechnic surveys its graduates on an annual basis to collect data related to the graduates’ employment status, salary, occupation and skill use. In addition, graduates are asked to indicate their level of satisfaction regarding the education they received at Red River College Polytechnic.
Visit www.rrc.ca/numbers/reports/graduate-satisfaction for graduate satisfaction and employment reports.
Red River College Polytechnic is committed to student success and provides valuable support services to assist in helping students make the most of their time at RRC Polytech.
Visit www.rrc.ca/supports for more information.