SD-006 | Introduction to Baking

This course serves as an introduction to developing the understanding of the art and science of baking and pastry making in a laboratory setting. This course introduces baking formulas, then demonstrates ways to modify recipes for various food service settings. Additionally, the course serves as a product identification of ingredients and an examination of baking and pastry preparation methods.
Total Program Hours: 45 hours

Introduction to Baking


This class meets in person on Wednesday and Thursday from 11 am to 3 pm at Ender Hall, Room E-188.

Required Uniform: Please contact a professor, Tomer Zilkha, at [email protected] for details.

– White chef's coat with long sleeves

– Black slacks without cuffs

– White chef's hat

– Closed-toed work shoes

– Apron with black/white stripes

– Jewelry, nail polish, long nails are not permitted

Course: Introduction to Baking

Start Date End Date Fee
January 18th, 2022 March 8th, 2022 $410
Course Content
Introduction to Baking - SD-006 003
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Jan 18th, 2022 Mar 8th, 2022 Monday, Tuesday 5:00 PM - 9:00 PM Tomer Zilkha Paramus 5

Course: Introduction to Baking

Start Date End Date Fee
March 23rd, 2022 May 5th, 2022 $410
Course Content
Introduction to Baking - SD-006 002
Start Date End Date Class Schedule Time Instructor Location Credits/CEU's
Mar 23rd, 2022 May 5th, 2022 Wednesday, Thursday 11:00 AM - 3:00 PM Tomer Zilkha Paramus 5