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.