HRM 110Intro to Baking

Bergen Community College · 3 credits · UGRD

Catalog

This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads,pies,cakes,cookies,tarts and fundamental items made in a pastry shop or bakery.

Recent sections

Fall 2026 · 2 sections

Section	Days & time	Location	Instructor
202Class #33183-HRM-110-202	Wednesday, Thursday 4:00 PM - 9:00 PM Ender Hall E-188 (In Person Lecture)09-02-2026-10-24-2026	Ender Hall E-188	Zilkha, T; Bandman, J
202 notes: Course ends on 10/24/26.
302