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.