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

CO-OP/Practicum Information

Integrating classroom theory and lab training in an on-the-job experience provides the bridge required to become a baking professional. While spending a minimum of 400 hours in a term of paid employment in the culinary industry, students are given the opportunity to practice and apply the skills gained at the college as a productive full time employee. As part of the work term students will set and evaluate goals, apply self-assessment and prepare a professional portfolio. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.

Previous employers include:

  • Fairmont Hotel
  • Jenna Rae Cakes
  • Costco
  • Sleepy Owl Bakery
  • Chocolate Zen
  • Fort Garry Hotel
  • Tall Grass Prairie Bakery
  • Goodies Bake Shop
  • Crusty Bun Bakery
  • High Tea Bakery
  • Double Take Cake
  • Oh Doughnuts
  • La Belle Baguette
  • Cottage Bakery
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