Red Seal Baker Exam Prep (Live Online)

  • Formats:

    Live Online

    Note: Register by July 29, 2022, and get an instant $50 rebate off the registration fee. Use code WEB50. 

  • Duration:

    16 Hours 

  • Registration Fee:

    $495

Register Today

Start Date

Live Online live-logo

Part Time: October 05, 2022 – November 22, 2022

Have questions about the program?

Please complete the form below and we will contact you shortly.

Overview

The Baker Red Seal Examination Preparation course is designed based on the competencies listed in the trade’s National Occupational Analysis (NOA). This course focuses on engaging in a thorough review, interpretation, and discussion of the NOA and helping students develop the essential knowledge and test-taking skills to successfully challenge the Red Seal Examination of the trade.

Learning Objectives

Upon completion of this course students will be able to:

  • Understand the components and structure of the National Occupational Analysis (NOA) and its relation to the Red Seal Exam
  • Identify knowledge gaps through a review of sub-tasks
  • Review and demonstrate understanding of content as related to sub-tasks outlined in the NOA
  • Develop an approach to answering multiple choice questions
  • Understand how to tackle multiple choice exam
  • Develop a strategic personal study plan to prepare for the Red Seal Exam
  • Create study notes and guides to prepare for the Red Seal Exam

Topics Covered

  • Safety and sanitation
  • Storage and handling of products
  • Correct use of tools & equipment
  • Basic Food Science
  • Basics of dough and baked goods (preparation, forming and
    fermenting)
  • Breads, cookies, squares, cakes, pastry dough
  • Finishing, fillings and assemble
  • Chocolate and confections
  • Plated desserts, ice cream and frozen desserts
  • Basic conversions and calculations, application of baker's percentage
    and formulas

Instructor*

Wes Wilkinson

Chef Wilkinson is a certified Red Seal Cook, Baker, Pâtissier, C.C.C. (Certified Chef de Cuisine) and has a master’s degree in education – M.Ed. and a master’s degree in Tourism Management. Wes also holds a diploma in Food and Nutrition Management, Advanced Food Safety and Food Science and Technology. As a culinary teacher for over thirty years, Chef Wilkinson brings a broad knowledge of food preparation, sustainability, technical expertise, and an understanding of current kitchen operations. Chef Wilkinson’s philosophy is: “As cooks, we should always be learning; this is a responsibility not just to ourselves but to the foods we create and the passion we impart.”

 

 

*Subject to change without notice

Dates

Part Time:

  • October 05, 2022 – November 22, 2022
    • Students must devote at least 2 hours per week to attend live webinars
    • Webinars will be held on Tuesdays from 6:00 to 8:00 pm PST
    • Outside of live instructional periods, students will be expected to take part in various independent and/or group activities

Required Materials

  • Professional Baking, 8th edition. Wayne Gisslen.
    Wiley. ISBN: 9781119744993, 9781119744955.

Fees

The registration fee for this course is $495.

Technical Requirements

Live Online Students

Ashton College uses web conferencing tools for conducting online classes and online learning management systems for managing resources, assignments, and grades. These tools help instructors and students connect live online as well as asynchronously. The basic requirements for online learning include a computer, webcam, speakers, and a microphone or a headset and headphones, along with a reliable internet connection. Though online learning can be pursued using smartphones and tablets, the use of laptops or desktop computers is encouraged for an enhanced learning experience.

 

This course does not require approval by the Private Training Institutions Branch of the Ministry of Advanced Education, Skills & Training. As such, it was not reviewed.

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