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

Applications for these two intakes open Monday, January 11, 2021.


  • 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.

Careers & Connections


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.


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

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 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


Ryan Whibbs Chairperson MICA

Dr. Ryan Whibbs RSE, BA, MA, PhD

Academic Chair, Manitoba Institute of Culinary Arts and Field-to-Fork Research Cluster

Dr. Ryan Whibbs is the Academic Chairperson of the Manitoba Institute of Culinary Arts and Field-to-Fork Research Cluster. He currently chairs all programs associated with MICA, including Culinary Arts, Hotel & Restaurant Management, Food Processing (Animal Proteins), Sustainable Food Systems, Horticultural Production, Baking Foundations, the Cook Apprenticeship Program at Keeyask Hydro Dam, and the college's Field-to-Fork Research Cluster. Ryan came to Assiniboine College in 2019. Before arriving at the college, Ryan developed and coordinated Canada's first four-year culinary degree program, the B.Comm. (Culinary Management) degree at George Brown College's prestigious Chef School. He also previously taught at Stratford Chefs School, the University of Toronto, York University, and Ryerson University. 

Dr. Whibbs has been active on many boards, and is currently a Member of the Brandon Food Council. He is a past Member of the Board of Directors of the Canadian Association for Food Studies (2014-2017); a subject matter expert advising the Cook's Trade Board at the Ontario College of Trades (OCT); a Member of the Ontario provincial Cook Apprenticeship Curriculum Committee (OCT); a Member of the Board of the Culinary Historians of Canada (2018-2020); and was the Ontario delegate for the federal RSOS (Cook) development initiative in Ottawa in 2019.

Dr. Whibbs completed his Red Seal (Cook) in 2002, spending time working in Canada, France, England, Scotland, and Ireland. He holds undergraduate and graduate degrees in History, completing his doctoral dissertation at York University focusing on the history of European food habits and cooks’ guilds. Ryan has published his research through the Oxford Symposium on Food and Cookery, Oxford University, as well as in various food studies scholarly journals. Ryan has also been invited to present research at various conferences and lectures held at York University, Ryerson University, the University of Toronto, Western Michigan University, Brandon University, Walnut Hill College Restaurant School, the Chemical Heritage Foundation, Culinaria Research Centre, and the Toronto Renaissance & Reformation Colloquium.

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