This course continues the basic theory of baking and pastry arts. Units of the course will consist primarily of hands-on preparation of quality-baked products, especially suited to a commercial application. Demonstrations will be given for most practicums and detailed professional preparation methods and techniques, as well as presentation, will be emphasized. Laboratory work includes production of artisan breads, chocolate bonbons, and tempered chocolate decorations, basic sugar work and marzipan.
Total Program Hours: 45 hours
Prerequisite: SD-006 | Introduction to Baking
Advanced Baking
This course runs for the Academic Calendar 2025 Fall Flex 1 09/03/2025 – 10/24/2025.
This class meets in person on Wednesdays and Thursdays, 9:45 am – 2 pm, at Ender Hall Room E-188.
Detailed course information will be posted on Canvas.
For further course inquiries, please contact the professor, Tomer Zilkha, at [email protected].
For accommodations, call the Disability Services at 201-612-5269.
Course: Advanced Baking
| Start Date | End Date | Fee | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| September 3rd, 2025 | October 23rd, 2025 | $475 | |||||||||||||||||||
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