HRM 110
Intro to Baking
Bergen Community College · UGRD · Fall 2026
2 sectionsNo open sections · 2 checked
Catalog description
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.
Sections
Current meeting, instructor, credit, and enrollment details
202
FullSeats: 10/12 seats Last recorded: Aug 13, 2026, 3:17 PMClass #33183-HRM-110-202Fall 2026UGRD3 credits
0 available10 enrolled12 capacity3 waitlist
- Days & times
- We Th · 4:00 – 9:00 PM
- Meeting dates
- 09-02-2026-10-24-2026
- Location
- Ender Hall E-188
- Instructor
- Zilkha, T; Bandman, J
Section notes
Course ends on 10/24/26.
Details checked 4 hours agoSeats checked 4 hours ago
302
FullSeats: 12/12 seats Last recorded: Aug 13, 2026, 3:17 PMClass #33184-HRM-110-302Fall 2026UGRD3 credits
0 available12 enrolled12 capacity1 waitlist
- Days & times
- We Th · 9:45 AM – 2:00 PM
- Meeting dates
- 10-26-2026-12-21-2026
- Location
- Ender Hall E-188
- Instructor
- Zilkha, T
Section notes
Course starts on 10/26/26.
Details checked 4 hours agoSeats checked 4 hours ago
Class numbers and section codes come from the registrar.
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