Description
The Professional Baking and Pastry Certificate program will prepare students with the practical skills needed to enter into baking and pastry positions in a wide variety of establishments. Through hands-on lessons, students will prepare yeast goods, sourdough breads, quick breads, Viennoiserie, pies, pastries, cookies, cakes, plated desserts and chocolates.
Students will learn through classroom instruction, practical labs and off-campus work experience. Throughout the program, students will learn about safe food and equipment handling, food sanitation, nutrition and inventory controls.
The program emphasizes math skills, communication and computer skills to prepare students for a career in the baking industry. Professional behavior in a diverse environment is an integral component of this program.
DOCUMENT SUBMISSION
Upload Through Your Future Student Account
If you do not have a Future Student Account or require assistance, please contact our Student Service Centre at 204-632-2327.
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.
| 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 | 7 | 8 | 7 |
| CLB (LINC)
(Canadian Language Benchmark - Language Instruction for Newcomers to Canada)
Canadian Citizens: LINC programs are not available. | 8 | 7 | 8 | 7 |
| Duolingo
(Duolingo English Test)
* MINIMUM OVERAL SCORE OF 115 REQUIRED. There are no minimum required levels for L,S,R,W. Only Duolingo English Test scores that have been verified through the Duolingo English Test Portal will be accepted. | 0* | 0* | 0* | 0* |
| IELTS - Academic
(International English Language Testing System)
Please Note: 3 year expiry date for Nursing Program Applicants | 6.5 | 6.0 | 6.5 | 6.0 |
| LSI (Language Studies International) | 6.5 | 6.5 | 6.5 | 6.5 |
| PTE - Academic Online Assessment (Pearson Test of English) | 58 | 50 | 58 | 50 |
| Password Skills
(An in person English Language Assessment hosted by RRC Polytech)
This in-person, computer-based test is composed of four test modules: reading, writing, listening and speaking. The test takes 3 hours and 5 minutes to complete and is conducted in two parts. The first part assesses reading, listening, and writing, and the second part assesses speaking in a separate room.
Password Skills is hosted by the RRC Polytech Testing and Assessment Centre: E440, Manitou a bi Bii Daziigae building, on the fourth floor.
If you wish to do Password Skills remotely (not in-person), Password Skills Plus can be taken online. RRC Polytech does not offer Password Skills Plus, but we do accept the results for entry into program.
| 6.5 | 6.0 | 6.5 | 6.0 |
| Password Skills Plus (Password Skills Plus is an online assessment that can be taken instead of Password Skills. ) | 6.5 | 6.0 | 6.5 | 6.0 |
| 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 | 18 | 19 | 21 |
If you love baking and are interested in food, this program can create many career paths for you. Bakers are up before dawn to knead dough - letting it rise before it can be baked fresh to sell that day. Sometimes evenings are required for dinner and dessert service as a pastry cook. If you enjoy working diverse hours, a job in these areas might be right for you.
Bakers prepare a wide variety of products employing many styles, ingredients and equipment. Business models range from small start-ups or niche bakeries to large commercial or wholesale bakeries producing products for retail operations.
Good physical condition is essential, as there is the potential for staying on your feet all day, along with lifting bags of flour in to bins.
For information on the Accommodation of Food Allergies for Culinary, Baking and Hospitality students, please click here.
| Location | Start Date | Apply Link |
|---|---|---|
| Paterson GlobalFoods Ins. | Aug 25, 2025 | 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.
The production of yeast goods is one of the basic fundamental skills of a professional baker. In a bake shop lab, students will apply the fundamental concepts discussed in Baking Essentials 1 to produce yeast-raised products. As an introductory course to yeast-raised goods, students will focus on straight doughs, the applicable mixing methods, and pre- and post-finishing techniques. Students will apply food safety and sanitation concepts, as well as practice safe work procedures and working in a professional and respectful manner. Students will apply their ability to read and comprehend recipes and apply accurate scaling. They will be evaluated on daily practical work, theoretical testing, and an applied practical test.
Rich yeast doughs and quick breads are essential products found in a baking and pastry environment. Students will enhance their skills and knowledge of fermentation through the preparation and presentation of rich yeast dough and laminated products that include a variety of shaping, filling, and finishing techniques. Students will produce Viennoiserie products in a lab and theoretical setting. They will also learn to prepare quick bread items including muffins, biscuits, scones, loaves, and batters. Students will be evaluated through daily practical performance, theoretical testing, and practical testing.
Cakes are often served as a significant part of a celebration. Understanding cake mixing, baking, and assembly are essential skills for bakers. This course applies the essential principles of the production of cakes, including the preparation of base cake recipes and appropriate fillings, frostings, glazes, and decoration including piping. In a lab setting, students will follow formulas to construct cakes while using a variety of ingredients, mixing methods, and finishing techniques suitable for presentation in a retail bakery operation. Students will have an opportunity to work collaboratively to prepare and assemble a specialty or occasion cake. They will be evaluated through daily performance and theoretical and practical testing.
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.
A fundamental understanding of a variety of pastries is essential for every professional baker. This course will provide students with a fundamental knowledge of pastry production that includes mixing and baking a variety of pastry doughs, making fillings, and applying appropriate finishes. Working in a bakery lab, students will prepare a variety of pies, tarts, and pastries using a combination of doughs, fillings, and finishes for retail sale. Students will apply food safe and sanitation concepts, as well as practice safe work procedures and working in a professional and respectful manner. Students will be evaluated through daily practical work, theoretical testing and an applied practical test.
Leadership skills, teamwork and customer service attitudes are major components of a successful career in the baking industry. Through a series of workshops, this course will teach students the skills needed to demonstrate professionalism and foster a positive work environment while working both independently and in a team. Theoretical study will evaluate the impact of how positive leadership skills are required for a baking career. Students will practice providing excellent customer service and will solve problems through in-class exercises and role play. Intercultural competencies and leadership skills will be applied through personal assessments, in-class activities and case studies teamwork.
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.
The Retail Bakery Simulation evaluates students on their application of baking skills, production organization, and product merchandising through the planning and execution of a one day retail baking sale. Student teams will select and make products, requisition ingredients, calculate costs and selling prices, package, promote, and operate the sale to the public. Students will be expected to apply knowledge from previous course work to meet industry and government guidelines and regulations for baked goods and to achieve cost effective business outcomes. Students will be evaluated through group project work, performance appraisals completed by student colleagues, and by the successful baking and business outcomes of the sale.
Consumer demands dictate that commercial bakeries produce bread using a wider variety of ingredients, flavours and nutritional components. Breads 2 is a lab-based course that builds on the skills learned in Breads 1. Emphasis will be on the use of pre-ferments, sourdough starters and soakers to build flavour and texture in breads, as well as how these techniques can increase the shelf life of breads. Students will learn to build and maintain a sourdough starter or natural starter to create both wheat based and rye based artisan style breads. Students will learn about decorative and display techniques associated with breads. They will be evaluated on daily practical work, theoretical testing, and an applied practical test.
The pastry showcase is the jewel of the bakery, tempting customers with a variety of shapes, colours and textures. Pastry 2 will build on the fundamentals learned in Pastry 1 to create delicious and beautiful pastries to fill the bakery showcase. Students will combine recipes and techniques, introducing new ways to garnish and finish an array of pastries. Choux pastry, puff pastry, and an assortment of enhanced fillings will be assembled and finished in a variety of ways. Students will be evaluated through daily practical performance, theoretical testing, and practical testing.
The culinary industry is expanding to include additional positions for pastry chefs. This course requires students to use their knowledge to create restaurant quality desserts. Students will prepare sauces and the frozen elements that are essential for plated desserts. Students will also learn basic sugar work and gain knowledge in working with chocolate. An emphasis will be placed on building attractive plated desserts using complimentary components, including a variety flavours, textures, temperatures and colours. Students will have the opportunity to complete a research project that involves creating their own plated dessert. Evaluation will include theoretical testing and daily practical evaluation.
In order to be successful, bakers must have knowledge of recipe modification, controlling inventory, and maintaining work flow in addition to their technical skills. Baking Essentials 2 prepares students to combine applied baking skills with nutritional knowledge, inventory management procedures and scheduling in a professional baking environment. Students will practice modifying formulas for nutritional purposes, labeling baked products according to regulations, requisitioning and valuing inventory, and creating work and production schedules. Students will be evaluated in the lab and classroom in group and individual assignments. Their learning will be applied in the final Retail Bakery Simulation project which involves planning, organizing and operating a retail baking sale.
Your success in the business world will depend on your ability to communicate effectively with people in your own organization, as well as with clients and the public. You will represent your organization, and your organization's success will depend on you.
This communication course is designed to develop your basic understanding of the principles of communication, with emphasis on their practical application in business situations. You will learn how to 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 grammar and punctuation as well as style, content, and strategy. By reading assigned material, participating in discussions, honing your writing skills, completing assignments, and making oral presentations, you will have the opportunity to develop sound business communication skills.
The Co-op prep class prepares students for success in the Co-op work placements in years one and two. By the end of this course students will prepare for, and participate in, a job search and interviews. Students will research and gather information on potential job positions, and will understand how to set and measure learning goals for their Co-op placement. Students will be able to identify the steps they need to achieve in order to successfully complete Cooperative Work Placement 1 and 2. Students will be able to describe how to create a portfolio.
This course develops competencies using MS Word as a word processing application, MS Excel as a spreadsheet application, and MS PowerPoint as a presentation management application.
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.
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.
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:
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.
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.
Transferring credits to other post-secondary institutions
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.