Professional Baking and Patisserie
  • One-year certificate
  • September entry date
  • Paterson GlobalFoods Institute, Exchange District Campus, Winnipeg
  • Paid co-op work experience
  • Laptop delivery
  • Credit transfer opportunity: SAIT Polytechnic
  • Due to high demand, this funded program is open to Manitoba residents only. Applications received from non-Manitoba residents for this program will be cancelled and the application fee will not be refunded.
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online application instructions.

This program develops the skills you need to work in entry-level baking and pastry positions in a wide variety of establishments.

You will learn how to produce commercial quantities of the following:

  • Breads and rolls
  • Sweet dough
  • Plain and sweet pastry
  • Danish and puff pastry
  • Cookies
  • Shortbreads
  • Cakes
  • Desserts

Your training will consist of classroom instruction, practical lab work, and off-campus work experience. It will also include sanitation and safe equipment usage and inspection, and basic bakery management using software.

Admission Requirements

Regular Admission Requirements

  1. Grade 12
    • Submit proof of successful completion of or enrolment in Grade 12, including one credit in each of the following:
      • Grade 12 English
      • Grade 12 Math
      • Grade 10 Science
    • Due within 30 days of applying. However, if you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • If you provide proof of enrolment, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See Regular Admission Requirement 2 for more information.
  2. English Language Requirements (ELRs)
    • Have you successfully completed the equivalent of three years of full-time secondary (high school) education in Canada, the United States, or an ELR exempt country where English was the language of instruction? To view a list of ELR exempt countries click here.
      • If yes, you meet English language requirements. Submit your transcripts within 30 days of applying for verification purposes.
      • If no, you are required to submit proof of meeting an English language requirements option within 30 days of applying.  For information click here.
      • If you completed all of your education in Canada, the United States, or an ELR exempt country in English but did not complete three years of high school, submit your transcripts within 30 days of applying for review.
    • If you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • Approved English language assessments and required levels for this program are:
      • Language Instruction for Newcomers to Canada (LINC) Certificate - exit Canadian Language Benchmark (CLB) levels from an English as a second language (ESL) program:
        Listening 8, Speaking 7, Reading 8, Writing 7
      • International English Language Testing System (IELTS - Academic):
        Listening 6.5, Speaking 6.0, Reading 6.5, Writing 6.0
      • Canadian Test of English for Scholars and Trainees (CanTEST):
        Listening 4.5,  Speaking 4.0,  Reading 4.5,  Writing 3.5
      • If completing an assessment, we strongly advise you complete it before submitting your application to ensure you meet language requirements and can submit your results within 30 days of applying.
      • Assessment results must be dated within two years of your application date.
      • After confirming you’ve met English language requirements through your assessment results, the College will send you an e-mail requesting submission of your transcripts.

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.

  1. Academic Requirement
    • Submit proof of successful completion of or enrolment in:
      • One credit in each of the following:
        - Grade 10 English
        - Grade 10 Applied Math 20S, Pre-Calculus Math 20S, or Grade 11 Consumer Math 30S
        - Grade 10 Science
      • RRC's Academic Foundations program
    • Due within 30 days of applying. However, if you apply within six weeks of the start date of the program, this item is due within 5 days of applying.
    • If you provide proof of enrolment, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See Regular Admission Requirement 2 for more information.
  2. Meet Regular Admission Requirement 2
Who Should Enrol?

You should enjoy working with your hands and have good manual dexterity. Good physical condition is essential as you will have to stand on your feet most of the day.

Working in a professional baking setting can be very demanding. It involves long hours, working late-night and early-morning shifts, and dealing with a variety of people.

Next Estimated Term 1 Start Date
(subject to change)


Costs (estimates only; subject to change)
Program/Student Fees
Year 1 $5,949.00 1
Books and Supplies
Year 1 $1,350.00 2
Other Fees
Year 1 $101.00 3
Program/Student Fees (International)
Year 1 $15,801.00
1 Program fees include a coop term at $851.
2 Includes an estimated cost of $500 for the purchase of a laptop.
3 Fees for the Certified Handler Training Program Level1 ($36.00), and Emergency First Aid Course ($65.00)
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, which also includes an online application. For detailed information, please visit one of the RRC 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.

Program Content
  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
  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
  WRKE-2023 Co-Operative Education Work Placement 9
Course Descriptions
BAKE-1001 Cakes & Desserts
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.
BAKE-1002 Introduction to Baking
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.
BAKE-1003 Introduction to Baking Ingredients
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.
BAKE-1004 Nutrition
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.
BAKE-1005 Pastries
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.
BAKE-1008 Quickbreads and Cookies
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.
BAKE-1009 Yeast Goods
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.
BAKE-1010 Bakery Management
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.
BAKE-1096 Inventory Management
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.
COMM-1117 Communication

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.

HOSP-1017 Cooperative Education Preparation
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. 
HOSP-1018 Professional Baking Computer Applications
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.
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.
SEMR-9009 Certified Food Handler Training Program (level 1)
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.
SEMR-9080 Emergency First Aid
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.
SEMR-9197 Fire Safety
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.
WRKE-2023 Co-Operative Education Work Placement
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.

CO-OP/Practicum Information

Sixty percent of your practical training will take place in the College's bakeshop. The balance of your program hours will be spent as an employee in a Manitoba bakery, where you will gain both work experience and program credit. Your co-operative education work placement may also provide valuable employer contacts for future permanent employment opportunities.

Co-operative education aims at an effective blend of classroom study and off-campus paid work experience in a program-related industry. The College makes every effort to secure work placements for all co-operative education students; however, the College does not unconditionally guarantee a work placement. When placements are unavailable, the College will develop options to assist students to complete the program.

Laptop Delivery

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.  Laptop Requirements

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.

Transfer Credit Opportunities

Transferring credits to other post-secondary institutions

  • SAIT Polytechnic
Employment Potential

A graduate generally begins employment as a baker's assistant and may progress to a position with more advanced baking responsibilities within approximately one year.

Graduates have found job opportunities in large in-store bakeries and smaller bakery operations, as well as in hotels, resorts, and franchises.

Contact Information

For general information about this program or how to apply, contact Enrolment Services at 204-632-2327.

For detailed program information, contact:

Laurie Slater, Program Coordinator
(204) 632-3757