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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-1018Baking Essentials 1

Before entering a commercial bake shop, students must understand the safety and sanitation practices as outlined within industry and government standards. Baking Essentials 1 provides theoretical and introductory knowledge for the professions of baker and pastry cook. This course will focus on food safety, personal hygiene, safety practices and procedures, and the sanitation procedures required in a commercial bakery. Students will learn to scale ingredients accurately, convert weights and measures, and how to use baker's math for conversions and percentages. Students will learn to identify and use baking and pastry equipment and hand tools. Students will analyze the characteristics and functions of ingredients in relation to one another, as well as their proportions within formulas. Evaluation includes theoretical testing, individual and group assignments.
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