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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
Graduates of the Professional Baking and Pastry program generally begin employment as a baker's assistant, and may progress to a position with more advanced baking responsibilities within approximately one year. Some graduates have gone on to supervise, manage or own their own bakeries.
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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.