In this introductory laboratory course, students gain an understanding of the art and science behind baking and pastry production. The curriculum covers essential baking formulas, techniques for adjusting recipes to suit diverse food service operations, ingredient recognition, and key methods used in professional baking and pastry work. 

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: This course runs during the 2026 Spring Flex 2 session, from March 16 to May 6, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Wednesdays and Thursdays from 4 to 9 pm at Ender Hall, Room E-188.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course introduces students to the art and science of cooking in a laboratory setting. Instruction focuses on hands-on food preparation techniques appropriate for both commercial and institutional foodservice operations. Students learn professional methods for preparing and presenting a wide range of hot and cold foods. Daily demonstrations and guided practice emphasize fundamental cooking techniques, along with strict adherence to safe and sanitary food-handling procedures.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: This course runs during the 2026 Spring Flex 2 from March 16 to May 6, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Wednesdays and Thursdays from 4 to 9 PM at Ender Hall, Room E-193.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course introduces students to the art and science of cooking in a laboratory setting. Instruction focuses on hands-on food preparation techniques appropriate for both commercial and institutional foodservice operations. Students learn professional methods for preparing and presenting a wide range of hot and cold foods. Daily demonstrations and guided practice emphasize fundamental cooking techniques, along with strict adherence to safe and sanitary food-handling procedures.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-006 | Introduction to Baking

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: TBD

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.

This course introduces students to the core concepts, skills, and techniques used in producing petit fours and confections, and progresses to the creation of decorative pieces, centerpieces, and specialty chocolates. Students learn to evaluate product quality and apply corrective measures to address common production faults. The course also prepares students to meet both small-scale and high-volume production demands across a variety of foodservice venues.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-006 | Introduction to Baking

Total Program Hours: 45 hours

Academic Calendar: This class runs for the 2026 Spring Flex 2 from March 16 to May 6, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Monday and Tuesday from 4:30 to 9:30 PM at Ender Hall, Room E-188.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course guides students in identifying and applying food safety and sanitation standards across all stages of food handling, from receiving to service. Students learn proper temperature controls for receiving, storage, preparation, and service, as well as the most common food allergens and foodborne illnesses. Emphasis is placed on safe food-handling practices, effective cleaning and sanitizing procedures, and industry-standard protocols. The course also prepares students for the ServSafe Food Protection Manager Certification Examination.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: This class runs for the 2026 Spring 2 from February 4 to May 5, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously and has an in-person exam.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

The primary objective of any foodservice operation is to offer meals that encourage consumers to choose foods that meet their nutritional needs in appealing and appropriate portions. This course examines the fundamental principles of menu planning for a variety of foodservice settings. Students are introduced to the menu-planning process, including how to determine what items will be served and when they will be offered.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.

In this laboratory course, students learn the fundamentals of waiting tables and performing proper table setups. The curriculum also covers the operational and management aspects of restaurant service, emphasizing effective front-of-house practices.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-087 | Introduction to Hospitality Management

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Wednesdays and Thursdays from 8:30 am to 1:30 pm at the Pitkin Education Center, Room C-210.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.

In this introductory course, students learn the principles and practices of event planning, including the planning, implementation, and execution of various types of events. Emphasis is placed on meeting operational requirements, exceeding participant expectations, and applying practical decision-making skills in a dynamic professional environment.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online and in person on Thursday, 9:30 AM – 1:00 PM at Pitkin Education Center, Room S-266.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.

This course equips students with the knowledge and skills to understand the sources, production, usage, service, and legal considerations of both alcoholic and non-alcoholic beverages across the hospitality industry. Students will engage in tasting exercises and learn to pair beverages with appropriate foods, enabling them to make informed menu recommendations. The course also trains students in responsible service practices, including strategies to prevent the overserving of alcoholic beverages.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-087 | Introduction to Hospitality Management

Total Program Hours: 30 hours

Academic Calendar: This course runs for the 2026 Spring 2 from February 4 to May 5,2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course provides an in-depth study of cost control and purchasing procedures in the hospitality industry. Students examine the key factors influencing purchasing, receiving, storage, issuing, preparation, service, and sales. Practical exercises include requisitioning, ordering, and purchasing for different kitchen operations, with an emphasis on applying computer technology and hands-on techniques throughout the course.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-087 | Introduction to Hospitality Management or SD-008 l Professional Food Preparation Techniques

Total Program Hours: 45 hours

Academic Calendar: This course runs for the 2026 Spring 2 from February 4 to May 5, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course provides an introduction to the art and science of cold-kitchen menu development. Students gain hands-on experience preparing cold hors d’oeuvres, sandwiches, salads, and charcuterie, while also exploring reception foods and buffet presentation techniques.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-008 l Professional Food Preparation Techniques

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Wednesday and Thursday from 4 to 8 PM at Ender Hall, Room E-193.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.

This course builds students’ proficiency in preparing and producing a range of sweet and savory artisan breads. Students learn to ferment, shape, bake, and properly store handcrafted breads while exploring the scientific principles behind key ingredients. Emphasis is placed on working with diverse grains, seeds, and alternative flours to develop both skill and creativity. The course also focuses on producing high-quality breads within high-volume production timelines, preparing students for the pace and expectations of the baking industry.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-006 | Introduction to Baking

Total Program Hours: 45 hours

Academic Calendar: TBD. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Monday and Tuesday from 4:30 to 9:30 PM at Ender Hall, Room E-188.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course will be available in the Fall 2026 semester. Please check our website after April 15, 2026.

This course expands on fundamental baking techniques to produce classic international and American-style cakes. Students design and create cakes for a variety of occasions, ranging from simple single-layer cakes to multi-tiered, sculpted designs. In addition to hands-on production, each student develops a comprehensive menu, feasibility analysis, and marketing plan for a proposed specialty cake business.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-006 | Introduction to Baking

Total Program Hours: 45 hours

Academic Calendar: This class runs for the 2026 Spring Flex 1 from January 14 to March 7, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets in person on Monday and Tuesday from 4:30 to 9:30 PM at Ender Hall, Room E-188.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course introduces students to the wide range of businesses that make up the tourism, hospitality, and food service industries. It explores common ownership and management structures, along with key roles and career pathways within the field. Students also examine current industry trends—shaped by economic, environmental, and other external forces—to better understand the evolving expectations of tomorrow’s hospitality professionals and their clientele.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: 18 years or older with a high school diploma or equivalent.

Total Program Hours: 45 hours

Academic Calendar: This course runs for the 2026 Spring 1 from January 14 to May 6, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online asynchronously.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

This course introduces students to the fundamentals of event planning and management while strengthening their understanding of project development and implementation. Students learn to approach event planning with an entrepreneurial mindset, integrating key components such as administration, fundraising, merchandising, marketing, social media, and personnel management. By the end of the course, students will be able to organize events from initial concept through successful execution.

Textbooks, materials, ID card and exam fees are not included.

Prerequisites: SD-070 | Event Planning and Management I

Total Program Hours: 45 hours

Academic Calendar: This course runs for the 2026 Spring Flex 1 from January 14 to March 7, 2026. This course gives students the opportunity to participate in college-level classes alongside matriculated students and requires them to adhere to all course requirements.

Classroom: This class meets online and in person on Thursday, 9:30 AM – 1:00 PM at Pitkin Education Center, Room S-266.

Canvas: To find your course, log in to the Portal site (my.bergen.edu) and click on Online Classes/Canvas item. Your classes will be accessible on the first day of the semester.

Instructor and Text: Detailed course information will be posted on Canvas. 

Accommodations: Call the Disability Services at 201-612-5269.

The Introduction to Hospitality, Culinary, and Tourism course is tailored to equip students with essential skills and knowledge in culinary, hospitality, and guest service. While it is primarily intended for Turning Point students, it is open to anyone interested in acquiring vital skills within the hospitality industry. Upon successful program completion, students become eligible to earn ServSafe and Guest Service Gold credentials.