Baking Foundations

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Quick breads form the basis for one of the most important families of bakeshop recipes. This course examines basic quick breads including scones, pancakes, fritters, and bannock among others. Particular focus is placed on mixing and production methods, quick bread formulae, and baking temperatures. In addition, this course will also examine troubleshooting techniques for quick breads, allowing for a comprehensive understanding of their uses and strategies for production.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Quick breads form the basis for one of the most important families of bakeshop recipes. This course examines basic quick breads including scones, pancakes, fritters, and bannock among others. Particular focus is placed on mixing and production methods, quick bread formulae, and baking temperatures. In addition, this course will also examine troubleshooting techniques for quick breads, allowing for a comprehensive understanding of their uses and strategies for production.

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.

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.

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.

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.

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.

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.