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: This course runs during the 2026 Fall Flex 2 term, 10/26/26 to 12/21/26. 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 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.