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Overview Admission Requirements English Language Assessments Who Should Enrol? Locations, Dates and Fees Courses and Descriptions CO-OP/Practicum Information Computer/Laptop Requirements Transfer Credit Opportunities Recognition of Prior Learning Awards and Scholarships Employment Potential Printer Friendly Version

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

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Overview Admission Requirements English Language Assessments Who Should Enrol? Locations, Dates and Fees Courses and Descriptions CO-OP/Practicum Information Computer/Laptop Requirements Transfer Credit Opportunities Recognition of Prior Learning Awards and Scholarships Employment Potential

BAKE-1014Cookies

Cookies range from simple to elaborate in shape, texture and flavour. They are popular and profitable products in a bake shop. Students will explore how ingredients interact to produce cookies with a variety of desired shapes, flavors, textures, and characteristics. Through theoretical and practical study, students will have an opportunity to cut and present cookies for sale to the public. Batch production will be integrated into the preparation of an event planned to showcase student work. Students will be evaluated based on their theoretical testing, practical research assignment, and daily lab performance.
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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.