PART-TIME | WINNIPEG LOCATIONS CULNP-NA Culinary Workshops - CE

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Overview

The Culinary arts are the most accessible and the most delicious of all art forms. Our workshops range from learning basic knife skills to creating an entire Mediterranean dinner. We offer a wide range of workshops under the direction of experienced chefs in our professional kitchens at the Paterson GlobalFoods Institute (504 Main Street) in the Exchange District. 

Join us to discover your inner chef. Visit Course Dates and Fees for the current listings.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen.

Courses and Descriptions

(Click the course name to view the description of the course)
Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for RPL courses. Click here for more information. For courses with no RPL, please check www.rrc.ca/rpl for additional contact information.
CULI-1050Certification Exam Preparation Course For Cooks
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If you're ready to write the Red-Seal Certification exam in the trade of Cook, take advantage of the Certification Exam Preparation Course for Cooks. This course includes 60 hours of classroom theory with some demonstration and online practice exercises. 

To be eligible to write the certification exam in the trade of Cook, candidates must provide evidence that:

  • they have worked in the cook trade for 4.5 years out of the last 10,
  • have acquired 8100 hours of hands-on practical experience, and
  • have performed 70% of the trade as defined by Canadian standards

Location: School of Hospitality and Culinary Arts – 504 Main Street
Capacity: 15 students maximum so register early.


Candidates complete and submit the following to Apprenticeship Manitoba:

  • Apprenticeship Trades Qualification Application
  • Work Experience Form
  • Employer Letter(s) verifying work experience

             
The Trades Qualification application package can be found on the Apprenticeship Manitoba website. Click the Skilled Worker box. Bring the completed forms with you. The fee for assessment by Apprenticeship is $100.00. 

For more information: Call Red River College, Continuing Education at 204-632-2191

WRKS-9001Culinary Creations Summer Camp
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Hello! The information in this article pertains to events in the past. Please visit the Youth Camps page for the latest details.

WRKS-9029Culinary Events
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(No description available at this time)

WRKS-9033Italian Cuisine
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Take a culinary trip to Italy where food and culture are one. Join our Chef who specializes in Italian cuisine to create the perfect Italian meal.  

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen.

WRKS-9038Holiday Cookies and Squares
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Join us to prepare for the holiday season with a busy day in the Red River College bakeshop. Mix and bake classic shortbread, gingerbread, icebox cookies, pecan pie squares and linzer bars.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9047BBQ Extraordinaire
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The BBQ... not just a slab of beef and dad's burnt offerings anymore. Today the BBQ is a place of culinary adventure where you can create fabulous meals and exciting dishes. Our experienced Chef will help you create dishes for the BBQ that will be a hit at any gathering.

NOTE: Students must wear closed-toe, non-skid footwear suitable for a commercial kitchen.

WRKS-9058Knife Skills & Soup Making
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Preparing food at home may be daunting, but with basic knife skills, the task is much easier. Learn how to select a knife for every task in the kitchen, how to properly hold, wash and store your knives and practice with our Chef to ensure you get it all right. Your practice exercises in class will also result in a pot of soup, ready to take home.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9062Pies and Pastry
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You will learn how to make flaky pastry with ease in this Pies and Tarts workshop. You will learn the basic steps to create pastry that rolls out with ease. You will take home two pies at the end of your class.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9085Knife Skills 2
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You have knife skills, but they need a bit of "honing"? Learn new skills using your old knife including proper stone sharpening, deboning a chicken, watermelon fruit baskets, citrus segmenting (lemons, oranges, etc.) and correct vegetable size cutting for specific applications.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen.

WRKS-9098Breads and Buns with Yeast
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Fill your home with the aroma of freshly baked bread after learning the basics of making yeast dough. You will learn the steps of the fermentation process including mixing and shaping skills. At the end of the class, you will take home two loaves of multigrain bread, a dozen cinnamon buns and two dozen dinner rolls. Best of all, you will be ready to make these at home next time.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9099Bread and Buns with Yeast - Advanced
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You have the basic understanding and practice with yeast baking and you are ready to raise your skills to new heights. Hone your shaping skills and work with hearty grains such as rye and spelt. At the end of class, you will go home with classic rye bread, ancient grains rolls, and two loaves of Fergassa cheese bread.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9114Sweets for the Season
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This two day workshop will focus on Holiday cookies decorated for the season. The Friday evening session will include preparing the dough and setting it to chill overnight. The Saturday session will include rolling, cutting, baking and then icing and decorating your cookie creations. Cookies will include gingerbread, sugar cookies, ladyfingers, thumbprint cookies and filled cream wafers. Demonstrations include how to perfectly glaze iced cookies.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9115Knife Skills - Advanced
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A Chef's best friend is a sharp knife. You will learn how to use your sharp knife to move beyond chopping and dicing to create edible fruit and vegetable creations. Learn how to shape and cut specific fruits such as melons, pineapple and mango to create an assorted fruit platter and melon fruit salad basket to take home.

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9116Pies and Pastries - Advanced
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You can roll out a perfect pie pastry, and now you are ready to be creative and use your skills to make an advanced assortment of savoury and sweet pies, tarts, and tartlets. Challenge yourself and take home your creation of Poppy-Seed Tartlets with lemon curd, Shingled-Leaf Brandy Apple Pie and Tarte Composee (composed tart).

NOTE: Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9117Chocolates for the Season
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Create a unique gift of hand-made chocolates for the gift giving season. Using a variety of classic and seasonal fillings, finished off with perfectly tempered chocolate, our Chef will lead you through the process to create tasty and beautiful chocolates. Gift packaging materials included in this one-day workshop.

WRKS-9118Delicious Holiday Gifts
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What better way to plan for the holidays than preparing holiday gift treats. Spend a day with our Chef creating macarons for your holiday gift baskets. You will create these popular treats from an array of sweet fillings and bases for these light and delicious pastries. Wrap it all up at the end of the day with gift packaging materials provided.

WRKS-9122Introduction to Yeast Baking
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(No description available at this time)

WRKS-9123Gluten Friendly Baking
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Fill your home with the aroma of freshly baked gluten-friendly bread, biscuits and cookies. You will learn how to use different flours and baking ingredients to create gluten-friendly baking. At the end of the class, you will take home a loaf of bread, a dozen biscuits and an assortment of gluten-friendly cookies, a retail value of $50.00.

NOTE: Our facility is not gluten free so this is not a celiac-approved environment.

Students must wear closed-toe, non-skid footwear, suitable for a commercial kitchen. Bring containers to take home your creations.

WRKS-9124Noodle Pulling Demonstration
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Come to the beautiful Paterson Global Foods Institute for a demonstration of the Chinese tradition of noodle pulling - Lamian. This method of hand-pulled noodles was described as early as 1504. There are many styles of this art which repeatedly stretches the dough and folds it back onto itself to align the glutens and warm the dough for stretching.

Watch XiaoFe Zu, owner of Dancing Noodle and Red River College alumni, work his magic. You will then be treated to a bowl of savoury noodle soup with one of XiaoFe's three custom broths, his house-made chili oil and other toppings, hand-prepared dim sum and a beverage to complement the food.

What's included:
  • Dancing Noodle Appetizers on arrival
  • Dishes are demonstrated and served
  • Beverage

WRKS-9125Noodle Pulling Workshop 1: Dough
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Learn the basics of the Chinese art of noodle pulling - Lamian - starting with the dough. This method of making dough is rich in history and symbolism. XiaoFe Zu, owner of Dancing Noodle and Red River College alumni, will show us how to make the dough using prairie durum wheat - the best in the world - and various kneading techniques; cat paw, tiger paw and tse - planing.


What's included:
  • Dancing Noodle's hand-pulled noodle soup on arrival
  • Appetizers
  • Supplies to make dough
  • 3-5 batches of dough for 2 people
  • Red River College Apron

WRKS-9126Noodle Pulling Workshop 2: Pulling
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Learn the basics of the Chinese art of noodle pulling - Lamian. This method of hand-pulling noodles is an old art which repeatedly stretches the dough and folds it back onto itself to align the glutens and warm the dough for stretching. XiaoFe Zu, owner of Dancing Noodle and Red River College alumni, will show us how to make the dough using prairie durum wheat - the best in the world - and various techniques.


What's included:
  • Dancing Noodle's hand-pulled noodle soup on arrival
  • Appetizers
  • Supplies to make dough
  • 3-5 batches of dough for 2 people
  • Red River College Apron

WRKS-9140Dream Home Design Summer Camp
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Hello! The information in this article pertains to events in the past. Please visit the Youth Camps page for the latest details.

WRKS-9146Noodle Pulling 1 & 2
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Learn the basics of the Chinese art of noodle pulling – Lamian – starting with the dough. This method of making dough is rich in history and symbolism. XiaoFe Zu, owner of Dancing Noodle and Red River College alumni, will show us how to make the dough using prairie durum wheat – considered the best in the world – and various kneading techniques: cat paw, tiger paw and tse – planing. Once you have made dough, you will learn to handpull noodles - an old Chinese art which repeatedly stretches the dough and folds it back onto itself to align the glutens and warm the dough for stretching.


The day includes all supplies, The Dancing Noodle's hand-pulled noodle soup and appetizers, a Red River College Apron, and your own fresh hand-pulled noodles.

WRKS-9147The Modern Tuscan Table
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Most Tuscan food is based on peasant traditions - cucina povera - dates from a time when poverty was the culinary mother of invention. The essential ingredients are straightforward: mouth-watering hams, mountain cheeses, fresh fish, robust pulses, piquant salamis and, of course, superb olive oil. Chef Fabrizio Rosso will take us on a fabulous culinary journey. The evening includes samples of 5 dishes and accompanying beverage.

WRKS-9148Disappearing Tastes of Rome
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Disappearing Tastes of Rome… Disappearing flavours and recipes from the Eternal City. Join us for an evening exploring traditional recipes that are disappearing from menus in Rome, but being kept alive in homes. Chef Fabrizio Rossi will take us on a culinary taste journey through Rome. The evening includes samples of 6 dishes and accompanying beverage.


Click the "More Info" link beside the course's name to view the description of the course.

Computer/Laptop Requirements

Online learning is a critical component of course delivery in all Red River College programs. To ensure each student has the tools they need to achieve their academic goals, all Red River College students require, at minimum:

1.  Off-campus access to a current computer with a webcam

2.  A high speed internet connection

• Recommended minimum speed: 10 mbps for download, 3 mbps for upload
• Slower internet connection speeds may result in audio and video issues. Please keep in mind that if others in your home are using the same internet connection at the same time as you are, you may also experience audio and video issues.
• Please refer to https://www.rrc.ca/studentcomputing for further information on Computer Requirements for Students.


Please note that any anticipated costs are not included in Books and Supplies estimates.

Recognition of Prior Learning

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.

Graduate Employment Report

Red River College surveys its graduates on an annual basis to collect data related to the graduates’ employment status, salary, occupation and skill use. In addition, graduates are asked to indicate their level of satisfaction regarding the education they received at Red River College.

Visit www.rrc.ca/numbers/reports/graduate-satisfaction for graduate satisfaction and employment reports.

Contact Information

For more information, contact:

School of Continuing Education
E113 - 2055 Notre Dame Avenue
Winnipeg, MB  R3G 0J9
Phone: 204-694-1789 or 1-866-242-7073
Fax: 204-633-6489
Email: cde@rrc.ca
 

How to Register

For information on how to register for courses in this program, follow the link below.

www.rrc.ca/part-time/registration/

Student Evaluation of Program

Every year Red River College surveys students, in all full-time programs, to learn more about their college experience. The questionnaire includes questions about students’ experiences with College programs, facilities, and services offered.

Visit www.rrc.ca/numbers/reports/student-evaluation-of-program for student evaluation of program reports.

College Support Services

Red River College is committed to student success and provides valuable support services to assist in helping students make the most of their time at RRC.

Visit www.rrc.ca/supports for more information.

Page produced on 2020-10-23 22:34:50
Red River College 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.