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Professional Baking and Patisserie
Courses and Descriptions
(Click the course name to view the description of the course)
Year 1
Term 1 Course Name Credit Hours
  BAKE-1002 Introduction to Baking 3
  BAKE-1003 Introduction to Baking Ingredients 3
  BAKE-1008 Quickbreads and Cookies 6
  BAKE-1009 Yeast Goods 6
  COMM-1117 Communication 4
  HOSP-1018 Professional Baking Computer Applications 4
  SAFE-1028 WHMIS 0
  SEMR-9009 Certified Food Handler Training Program (level 1) 0
  SEMR-9080 Emergency First Aid 0
  SEMR-9197 Fire Safety 0
Term 2 Course Name Credit Hours
  BAKE-1001 Cakes & Desserts 7
  BAKE-1004 Nutrition 1
  BAKE-1005 Pastries 6
  BAKE-1010 Bakery Management 2
  BAKE-1096 Inventory Management 2
  HOSP-1017 Cooperative Education Preparation 0
Term 3 Course Name Credit Hours
  WRKE-2023 Co-Operative Education Work Placement 9

Recognition of Prior Learning (RPL)
In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for courses. Click here for more information. For courses with no , please check www.rrc.ca/rpl for additional contact information.

BAKE-1001 Cakes & Desserts
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The cakes and icing section will teach you how to manufacture and utilize various cakes and finishes. Cake types will be discussed, produced, and examined. Presentation and decorative styles will be studied and practiced from basic decoration to classic dessert cakes. Application of ready made decorations as well as airbrush use and edible images will be covered in this section. Handling fondants and royal icing basics will be introduced. You will be introduced to a basic, broad base of dessert productions and examined. Presentation will include plate masking and buffet desserts. You will be required to research dessert types. Basic chocolate and sugar work will be covered.
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BAKE-1002 Introduction to Baking
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Introduction to Baking includes sanitation, safety and machine safety. Sanitation deals with both personal and food hygiene. You will study the national sanitation code and will be required to pass both Red River College and the City of Winnipeg's sanitation exams. You will learn about personal safety including how to deal with fire and basic first aid situations. Building evacuation procedures will be studied. Machine safety will introduce you to safety operating techniques and procedures for bakeshop machines and tools. You will be required to demonstrate competency level of 100% for machine operation.
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BAKE-1003 Introduction to Baking Ingredients
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You will study both metric and standard measurements including Imperial and U.S. (volume, weight and size). You will be provided with a general overview of the application of measurement in a baking setting. You will learn how to use formulas and balance scales correctly. The ingredients section will introduce you to common bakery ingredients. The nature and use of basic ingredients will be examined. You will learn how to differentiate between similar products and will study the utility of individual ingredients. Lab sessions will be included.
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BAKE-1004 Nutrition
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This course is an introduction to aspects of nutrition as they pertain to the hospitality industry. You will study the principles of nutrition and how they are related to healthy baking. The focus is on healthy eating and healthy food preparation in the context of current lifestyle trends and special dietary requirements. Researching recipes, nutritional analysis and recipe development will be used to assess products in a food laboratory.
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BAKE-1005 Pastries
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You will study and produce a wide range of slices, tarts and pies using various pastry types. Scratch and bake off products will be used as well as different types of fillings and toppings. Both fruit and soft filling will be used. The puff and choux paste section offers the student an opportunity to study the various production methods and techniques for laminated pastry items and choux paste. A wide variety of goods will be produced from classic puff dough including savory items. The production of choux paste will cover eclairs to classics such as Gâteau St. Honoré. Correct handling of phyllo dough will be included.
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BAKE-1008 Quickbreads and Cookies
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The quickbreads section will deal with the theory and production for quickbread type items. The range of goods will vary from basic muffins to pancakes and upscale loaf cakes. You will study both theory and practice. The cookies section will introduce you to a variety of production methods practiced. Theory and practice will range from scratch production methods to correct use and handling of frozen product.
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BAKE-1009 Yeast Goods
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You will learn various production techniques for a broad variety of breads, rolls and laminated goods. Artisan breads and handling procedures for frozen product will be covered. This section requires both classroom study of theory and practical applications in a lab setting.
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BAKE-1010 Bakery Management
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The scheduling staff and production section introduces you to the theory and practice of scheduling. Daily production in a lab setting will provide you the opportunity to put theory into practice while supervised by the instructors. You will work closely with storeroom staff while coordinating bakery production with other lab areas. You will also study merchandising techniques. This will cover all types of media and personal selling. The strength and weakness of methods will be discussed. Overall appearance of the bakery/store setting will be assessed from animation to packaging of product and attitude of staff. Merchandising techniques including customer service will be practice in a shop setting.
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BAKE-1096 Inventory Management
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You will study the principles of product purchase. Dealing with purveyors and assessing quality of products will be covered. Identification and understanding of various approaches to the purchase of product is the major thrust of this section. Correct receiving and storage of goods will be studied. Type of storage as well as shelf-life and notations of stock will be discussed. You will be introduced to the necessary paperwork required for record keeping. Issuing and inventory of goods will be studied in this section of the program, and you will perform practical applications of theory. You will also learn how to cost product to arrive at both food cost percentage and selling price. Formulas and recipes will be provided for study and practice.
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COMM-1117 Communication
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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.

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HOSP-1017 Cooperative Education Preparation
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The Coop prep class prepares students for success in the Coop 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 Coop 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. 
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HOSP-1018 Professional Baking Computer Applications
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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.
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SAFE-1028 WHMIS
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The Workplace Hazardous Materials System (WHMIS) is a system for ensuring that important information about hazardous products is communicated where products are used, stored and handled. This course provides Information necessary to understand and interpret information about hazardous products, including pictograms (symbols), labels and Safety Data Sheets.

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SEMR-9009 Certified Food Handler Training Program (level 1)
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You will take an examination and upon successful completion will receive credit for the Food Handlers Certificate provided by the City of Winnipeg Environmental Health Services.
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SEMR-9080 Emergency First Aid
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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.
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SEMR-9197 Fire Safety
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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.
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WRKE-2023 Co-Operative Education Work Placement
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You will spend a minimum of 400 hours in a paid baking industry-specific work placement. This provides you with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes you acquire throughout their year at Red River College in a real-life, professional setting. Performance is monitored and evaluated by the employer, you, and the Hospitality Department.
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