Overview

Create scrumptious baking in this hands-on program. Learn to prepare delicious baked goods, pastries and desserts while developing a solid foundation that will serve you well in a wide variety of careers.

Join one of the most creative, fastest-paced sectors of the hospitality industry, and learn skills that are in demand across Canada and around the world! This one-year interactive program features a high degree of hands-on experience through in-class baking production. Learn preparation procedures, production methods and presentation techniques for baked goods, pastries and desserts.

Our dynamic, contemporary curriculum puts students in touch with the latest trends and practices used throughout the industry, and includes theory as well as practical instruction. Receive specialist instruction on quick breads, cakes, icings, bonbons, frozen desserts, confectionery and chocolate. Enjoy the opportunity to take part in local food experiences.

Graduates will leave the program with a solid foundation of industry-standard, bakeshop skills. You will emerge from the program with a head start in bakery management and leadership skills, menu development and design skills, and an appreciation for food security and food systems sustainability.

The Baking Foundations program prepares graduates to excel within patisseries, bake shops, hotel and restaurant dessert kitchens, catering companies and more. Work in traditional kitchens or in pop-up bakeshops and specialist businesses like cake shops, cupcake shops and even in Canada’s budding independent doughnut shop sector.


This is a 13-month program for international students as it includes 13 weeks of Baking Foundations preparatory courses. For domestic students, the program is 10 months long, beginning in September 2021 in Brandon only.

  • In Brandon, this program begins in May for international students and September 2021 for domestic students.
  • In Winnipeg, this program begins November 2021.

Recently, students in the Baking Foundation program in Winnipeg planted over 70 boxes of fresh herbs, edible flowers, and more, embracing the college's 'field to fork' philosophy. You can see more in the video below.

Admissions

  • Complete Manitoba Grade 12 or equivalent

English is the language of instruction at Assiniboine. All applicants educated outside of Canada or in a country not on the test exempt list are expected to meet the English language proficiency requirement. See assiniboine.net/elp for more information. IELTS score of 6.0 with no subscore less than 5.5 or equivalent is acceptable for this program.

 

Important to Note:

Waitlists do not roll forward to future intakes of this program or intakes at other locations. Students must re-apply should they wish to seek admission to a future intake at a specific location.

All tuition and fees for this program are required to be paid in full before your program begins. Tuition and fees are non-refundable.

Careers & Connections

Careers

Prepare for a variety of careers within the foodservice and hospitality industry, including positions such as baker, pastry chef, pâtissier, bakery assistant, third or second cook, culinary apprentice, kitchen manager, catering manager, chef de parti or sous chef.

Connections

Assiniboine has a number of agreements with other colleges, universities and professional organizations, making it possible for students to apply credit taken at Assiniboine to programs at other institutions. For up-to-date information on agreements, visit Assiniboine’s Articulation Agreements page.

Tools & Supplies

Supply Lists:

Booklists:

Bring Your Own Device

For this program, you are expected to have access to a computer at home. It should have a webcam, microphone and internet access to enable remote learning for the theory portions of your programs.

At-Home Computing Information

Courses & Costs

To graduate with a Baking Foundations certificate, international students must successfully complete 82.5 credits, as this includes 13 weeks of preparatory courses. Domestic students must successfully complete 60 credits to graduate. The minimum passing grade for each course is indicated on the course outline.

Estimated Program Costs (Domestic students, 2021-22)

Tuition, books, fees, and Students’ Association fees total $5,010 for domestic students.

Domestic tuition shown above only reflect the September 2021 offering in Brandon. 

 

Estimated Program Costs (International, Brandon and Winnipeg)

Tuition, books, fees, and Students’ Association fees total $17,950 for international students. Health insurance is approximately $955. Students may also be expected to provide their own personal protective equipment (PPE), according to current provincial health directives and Assiniboine policy.

All tuition and fees are required to be paid in full before your program begins. Tuition and fees are non-refundable.

All fees are estimated and are subject to change without notice. All international students must purchase health insurance. The college adds this fee to your student account and then sends your name and fee to the insurance provider on your behalf. This cost is in addition to the estimated total in the chart above.

 

Please note: all students may be required to purchase additional supplies for this program including kitchen uniforms. These amounts are non-refundable and full payment is required prior to program start. All fees are estimated and subject to change without notice

Courses (Domestic)
Title Credits/CEUs Elective Distance PLAR
1st Aid - Emergency (HLTH-0030)

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

0 credit(s) No No No
Bakeshop Management (COOK-0299)

Leadership and the management side of operating a bakeshop are honed in this course. Topics include bakeshop formula
mathematics, understanding weight and measurement, formula limitations, safety and sanitation, inventory control, selling price,
food and labor costs, and production schedules, ingredient theory, commodities, and bakeshop substitutions. These skills will form a foundation for “systems thinking” in a bakeshop setting.

6 credit(s) No No No
Baking Fundamentals (COOK-0296)

This course focuses on analysis of the cultural history of bakeshops and its relationship to contemporary operational practices and theories. It examines the historical background of the baking profession, as well as notable figures past and present. Professional requirements of the trade are highlighted throughout the course, with particular attention to safety regulations, industry practices, and maintenance of clean and orderly work conditions. While some ingredient theory is explored in this course, there is also focus on introduction to hand tools, specialty tools and large-scale bakery and kitchen equipment to form a foundation of knowledge for the context and observance of industry best-practice.

3 credit(s) No No No
Cakes and Specialty Tortes (COOK-0262)

Pre-requisite: COOK-0266 Pies, Pastry, Puff and Phyllo
Traditional and contemporary cake-making skills are explored in this course. In particular, this course explores different cake
formulae, mixing procedures, baking and cooling procedures, as well as icing and frosting. In addition to cake formulae, this
course also requires students to develop piping and presentation skills. This experience allows students to skillfully replicate and also create original cake-based products.

9 credit(s) No No No
Cookies and Squares (COOK-0263)

This course explores the world of cookies and squares. Students will examine ingredient theory, cookie styles, heat control, and finishing techniques. Cookie formulae, mixing methods, panning, and cooling procedures appropriate to cookies, squares, and biscuits are examined. Additionally, the course will briefly examine the role of petit fours in pastry menus.

3 credit(s) No No No
Doughs, Breads & Desserts (COOK-0297)

Dough knowledge and practical skills are expanded in this course. Many different yeast doughs that are commonly used in
contemporary bakeshops, and students are exposed to making and serving them. Additionally, scaling, water temperatures,
dough temperatures, ingredient theory & practice, and mixing methods are examined. Topics include: proper steps involved in
yeast dough production, various applications of standard and artisan breads, starters, toppings, and shapes, laminated doughs, fried yeast doughs, and fried batter products. Students develop dough skills, and strategize for managing efficient production.

9 credit(s) No No No
Fire Safety (WRKP-0021)

This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

0 credit(s) No No No
FoodSafe 1 (COOK-0014)

This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

0 credit(s) No No No
Frozen Desserts (COOK-0298)

Bakers need to understand the proper methods for preparing custard bases and syrups for the production of ice creams and ices. Topics include: making ice cream, sorbet, granite, and gelato, and mixing, portioning, and serving different frozen desserts.

3 credit(s) No No No
Modern Desserts and Plating (COOK-0265)

This class surveys important trends in the world of modern desserts and presentation techniques. A particular focus of this course is modern trends in desserts, trends in plating design, trends in menu design, and trends in service strategies. This course provides a platform for student creativity and individuality to shine, and be expressed through skills that were acquired throughout the
program.

6 credit(s) No No No
Pies, Pastry, Puff and Phyllo (COOK-0266)

Pre-requisite: COOK-0263 Cookies and Squares
Pastry skills are expanded and refined in this course. The focus are various types, formats, uses, and processes necessary to create pastry doughs. In particular, this course examines correct assemblage and baking of pies, common faults and problems in dough work, as well as dough handling and rolling techniques. Students will replicate pastry recipes as demonstrated by the Instructor, exploring common pastry problems and solutions as the course proceeds.

6 credit(s) No No No
Preserves and Jellies (COOK-0267)

The roles and implications of using fruit in bakeshop products are many and varied. This course examines uses of fruit in the
Bakeshop, with particular attention to preparation of preserves, jellies, jams, fruit spreads, fruit fillings, fruit sauces, and coulis.
Students will be required to replicate the preparations and methods of the Instructor. This will allow students to understand the roles of different fruit products, both when following recipes, and when developing new products.

3 credit(s) No No No
Quick Breads (COOK-0300)

Quick breads form the basis for one of the most important families of bakeshop recipes. This course examines basic quick breads including scones

6 credit(s) No No No
Special Baking Presentations (COOK-0269)

Confectionary skills are enhanced in this course. While this course examines chocolate, marzipan, pastillage, and nougatine, there will be an opportunity to make chocolates and a variety of decorations. Additionally, spun sugar, sugar cages, poured sugar and blown sugar pieces are examined. This will assist students in creating both original and à la carte sugar work.

3 credit(s) No No No
WHMIS 1 (HLTH-0047)

If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.

0 credit(s) No No No
Workplace Essentials - Canada (HOSP-0037)

This course develops the students' understanding of the Canadian workplace to prepare help them for future employment. The students will learn about employability skills they have, and that employers are looking for, Manitoba Employment standards, human rights legislation, motivation in the workplace, effective communication at work, and perceptions in the workplace. Given that these students are newcomers to Canada, cultural diversity is also examined.

3 credit(s) No No No
Courses (International)
Title Credits/CEUs Elective Distance PLAR
1st Aid - Emergency (HLTH-0030)

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

0 credit(s) No No No
Bakeshop Management (COOK-0299)

Leadership and the management side of operating a bakeshop are honed in this course. Topics include bakeshop formula
mathematics, understanding weight and measurement, formula limitations, safety and sanitation, inventory control, selling price,
food and labor costs, and production schedules, ingredient theory, commodities, and bakeshop substitutions. These skills will form a foundation for “systems thinking” in a bakeshop setting.

6 credit(s) No No No
Baking Fundamentals (COOK-0296)

This course focuses on analysis of the cultural history of bakeshops and its relationship to contemporary operational practices and theories. It examines the historical background of the baking profession, as well as notable figures past and present. Professional requirements of the trade are highlighted throughout the course, with particular attention to safety regulations, industry practices, and maintenance of clean and orderly work conditions. While some ingredient theory is explored in this course, there is also focus on introduction to hand tools, specialty tools and large-scale bakery and kitchen equipment to form a foundation of knowledge for the context and observance of industry best-practice.

3 credit(s) No No No
Cakes and Specialty Tortes (COOK-0262)

Pre-requisite: COOK-0266 Pies, Pastry, Puff and Phyllo
Traditional and contemporary cake-making skills are explored in this course. In particular, this course explores different cake
formulae, mixing procedures, baking and cooling procedures, as well as icing and frosting. In addition to cake formulae, this
course also requires students to develop piping and presentation skills. This experience allows students to skillfully replicate and also create original cake-based products.

9 credit(s) No No No
Cdn Intercultural Awareness (IAPP-0002)

This course is designed to assist international students to transition into, and succeed in, the diverse Canadian workplace. Cultural values and expectations in a professional environment are examined through a variety of methods. Students will explore the variety of cultures in Canada, including those of Indigeneous peoples. The possible effects of culture on the various roles and the scope of practice in their field of study are explored. Strategies to uccessfully begin a new job, to create effective working realtionships and to resolve conflict are discussed and practiced. Interpersonal and inter-professional communciation is reviewed. The importance of concepts such as non-verbal communicaton, personal and professional etiquette and working as
part of a team are emphasized. Students must pass this introductory course to progress in the program.

6 credit(s) No No No
Cookies and Squares (COOK-0263)

This course explores the world of cookies and squares. Students will examine ingredient theory, cookie styles, heat control, and finishing techniques. Cookie formulae, mixing methods, panning, and cooling procedures appropriate to cookies, squares, and biscuits are examined. Additionally, the course will briefly examine the role of petit fours in pastry menus.

3 credit(s) No No No
Doughs, Breads & Desserts (COOK-0297)

Dough knowledge and practical skills are expanded in this course. Many different yeast doughs that are commonly used in
contemporary bakeshops, and students are exposed to making and serving them. Additionally, scaling, water temperatures,
dough temperatures, ingredient theory & practice, and mixing methods are examined. Topics include: proper steps involved in
yeast dough production, various applications of standard and artisan breads, starters, toppings, and shapes, laminated doughs, fried yeast doughs, and fried batter products. Students develop dough skills, and strategize for managing efficient production.

9 credit(s) No No No
Fire Safety (WRKP-0021)

This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

0 credit(s) No No No
FoodSafe 1 (COOK-0014)

This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

0 credit(s) No No No
Frozen Desserts (COOK-0298)

Bakers need to understand the proper methods for preparing custard bases and syrups for the production of ice creams and ices. Topics include: making ice cream, sorbet, granite, and gelato, and mixing, portioning, and serving different frozen desserts.

3 credit(s) No No No
Modern Desserts and Plating (COOK-0265)

This class surveys important trends in the world of modern desserts and presentation techniques. A particular focus of this course is modern trends in desserts, trends in plating design, trends in menu design, and trends in service strategies. This course provides a platform for student creativity and individuality to shine, and be expressed through skills that were acquired throughout the
program.

6 credit(s) No No No
Pies, Pastry, Puff and Phyllo (COOK-0266)

Pre-requisite: COOK-0263 Cookies and Squares
Pastry skills are expanded and refined in this course. The focus are various types, formats, uses, and processes necessary to create pastry doughs. In particular, this course examines correct assemblage and baking of pies, common faults and problems in dough work, as well as dough handling and rolling techniques. Students will replicate pastry recipes as demonstrated by the Instructor, exploring common pastry problems and solutions as the course proceeds.

6 credit(s) No No No
Preserves and Jellies (COOK-0267)

The roles and implications of using fruit in bakeshop products are many and varied. This course examines uses of fruit in the
Bakeshop, with particular attention to preparation of preserves, jellies, jams, fruit spreads, fruit fillings, fruit sauces, and coulis.
Students will be required to replicate the preparations and methods of the Instructor. This will allow students to understand the roles of different fruit products, both when following recipes, and when developing new products.

3 credit(s) No No No
Quick Breads (COOK-0300)

Quick breads form the basis for one of the most important families of bakeshop recipes. This course examines basic quick breads including scones

6 credit(s) No No No
Seminar (IAPP-0003)

This course offers students an opportunity to apply the knowledge that they have acquired in previous courses. Learners will demonstrate research skills and the ability to cite sources. They will participate in case scenarios, using industry terminology, that utilize numeracy skills and problem based learning techniques to foster deep understanding of good client/customer service. Students must pass this introductory course to progress in the program.

4.5 credit(s) No No No
Special Baking Presentations (COOK-0269)

Confectionary skills are enhanced in this course. While this course examines chocolate, marzipan, pastillage, and nougatine, there will be an opportunity to make chocolates and a variety of decorations. Additionally, spun sugar, sugar cages, poured sugar and blown sugar pieces are examined. This will assist students in creating both original and à la carte sugar work.

3 credit(s) No No No
Student Success (IAPP-0001)

This course integrates elements of student orientation including familiarization with college policies and improves the students’
ability to navigate the college experience and environment. This course also offers the learner an opportunity to learn and
practice the essential study skills needed to thrive in a Canadian post-secondary program of study. The course covers topics such
as success in online learning, time management strategies, communication skills, test taking strategies, academic integrity, and
information literacy, among others. Students must pass this introductory course to progress in the program.

6 credit(s) No No No
WHMIS 1 (HLTH-0047)

If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.

0 credit(s) No No No
Workplace Communication (IAPP-0004)

This course is designed to provide international students with the communication skills required to transition successfully into the Canadian workplace. It will prepare learners to utilize effective communication skills both personally and professionally. Students will use a broad range of activities to develop proficiency in industry terminology, explore scenarios from the field, develop critical thinking skills, and develop effective strategies to enhance their skills in writing and oral communication. Students must pass this introductory course to progress in the program.

6 credit(s) No No No
Workplace Essentials - Canada (HOSP-0037)

This course develops the students' understanding of the Canadian workplace to prepare help them for future employment. The students will learn about employability skills they have, and that employers are looking for, Manitoba Employment standards, human rights legislation, motivation in the workplace, effective communication at work, and perceptions in the workplace. Given that these students are newcomers to Canada, cultural diversity is also examined.

3 credit(s) No No No

Staff

 

 

Chef Joanne Johnston

Joanne Johnston RSE

Instructor, Baking and Patisserie
canadaj@assiniboine.net

Chef Joanne Johnston, Culinary and Patisserie Arts Instructor at the Manitoba Institute of Culinary Arts of Assiniboine in Brandon, MB received her baking certificate from Red River Community Colleges in Winnipeg, MB followed by her Red Seal cooking certification with Manitoba Apprenticeship. Joanne’s career as a culinary educator spans over two decades in the Province of Manitoba. She spent nine years as a vocational culinary teacher at Swan Valley Regional Secondary School before joining the college. Joanne has been instructing at Assiniboine for 19 years, where she instructs patisserie and cooking principles to post-secondary learners.

Chef Johnston actively promotes sustainability through her teaching and enjoys interacting with the Horticultural & Sustainable Foods programs at ACC to develop and grow local products that are used by her students in the teaching kitchen for curriculum and public events. Joanne continually strives to strengthen her skills by participating in patisserie specialty courses across North America with world-class patisserie chefs. She enjoys sharing her skills with her students and challenging them to move to the "next level" in the teaching kitchen.

Outside of the teaching kitchen, Joanne enjoys interest in painting, gardening and fishing.

Qi Zheng

Education Assistant, Manitoba Institute of Culinary Arts
zhengq@assiniboine.net

Qi Zheng is the Education Assistant of the Baking Foundation Program (Winnipeg). Qi is a graduate of the program with honours. She is passionate about professional development and lifelong learning. After obtaining industry experience at numerous bakeries and pastry shops in Winnipeg, she decided to explore her passion for teaching alongside program Instructor Chef Barbara O'Hara. Qi is originally from Shanghai, China, where she obtained an undergraduate degree in fashion design and spent over ten years working in the fashion industry. Qi's flare for fashion and design translates through to her extraordinary patisserie creations.

Qi is particularly skilled at facilitating students' scaffolded progress through the curriculum. As an honours graduate of the program, Qi enjoys being a "guide on the side" as students are introduced to patisserie discipline and the industry at large. She derives great pride in seeing the vast change that students undergo in the program while building skill and confidence in the Bakeshop. Qi supports the Chef Instructor in helping students to meet their fullest potential in the Bakeshop while providing a positive, efficient, and professional environment in which to achieve their goals.

 

Barbara O’Hara

Instructor, Baking Foundations, Manitoba Instititue of Culinary Arts
oharab@assiniboine.net

I have been making pastry since I was a young child, and I found inspiration from my Aunt Helen, who learned how to create delicate pastries and cakes from her mother. I was in such awe of the flavours and textures she fashioned, it left a life-long impression on me

I am a Pastry Chef from Winnipeg, and a few cool things have happened in my career. I conceptualized and opened a pastry, wedding cake and rentals store named “Dessert Sinsations & Design” in Osborne Village. I also created and opened a bistro/bakery called “Dessert Sinsations Cafe & Bakery”, where I created menus, cooked on the hotline, catered events for the citizens of my city, and developed my pastry skills, over a seventeen-year period. Twice nominated for Entrepreneur of the Year honours by the Women’s Business Owner’s of Manitoba, my patisserie and culinary work has been featured on national television networks.

I am very honoured to hold a position as a Regional and National Judge for Canada’s Great Kitchen Party and the Canadian Culinary Championships, and have been involved in other culinary/patisserie competitions over the last several years. I am a voice for my industry.

As a Field-to-Fork motivated Chef Educator for the International Professional Baking Foundations Program, at Assiniboine Community College, I have been training students and igniting a passion for the Trade of Baker over the last five years.

As a sustainability-driven Chef, I love everything about food, beverage, and hospitality - and I am grateful for every opportunity that has come my way. Bon Appétit!

Fast Facts