Baking and Pastry Workshops

Bread Baking I

This hands-on class will teach you how to roll, form, proof and bake Vienna Bread, Savory Onion Focaccia and Black Olive Bread for any dinner occasion.

BAKE-124 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 2
    Wednesday, Sept. 13, 2017
    6-9 p.m.

Bread Baking II 

Enjoy the aroma of baking bread as you learn how to roll, form, proof and bake traditional Italian baguettes, Semolina loaves and individual Potato Rolls.

BAKE-121 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 2
    Wednesday, Sept. 27, 2017
    6-9 p.m.

Wood-Fired Oven/Artisan Breads

Immerse yourself in the art of bread baking during this comprehensive two-day workshop. On Day 1: Learn how to “fire-up” a wood-fired oven, prepare and cook a variety of traditional European flat breads, and create your own sour dough starter. Day 2: Bake an assortment of sweet and savory sourdough breads. Course will include a sourdough starter crock and a Bannetonne basket for proofing your artisan breads.

BAKE-129 (6 Hours)
Fee: $225

  • Section MW01-Mays Landing Campus, Kitchen 3
    Wednesday and Thursday, Nov. 15 and 16, 2017
    6-9 p.m. 

Sinful Chocolate Desserts

Envelope yourself in chocolate as our chef demonstrates how to make a rich Chocolate Decadence Torte, Chocolate Espresso Crème Brulee and Dark Chocolate Mousse that will be served in Chocolate Tulip Cups you will create.

BAKE-140 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 2
    Wednesday, Oct. 18, 2017
    6-9 p.m.

Holiday Pies

Get ready to bury your hands deep into dough as you learn the steps to make Apple Pie, Blueberry Crumb Pie and a Lattice-top Cherry Pie from scratch.

BAKE-130 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 2
    Wednesday, Nov. 8, 2017
    6-9 p.m.

Holiday Cookies I

Feeling festive? Join us as we demonstrate how to prepare the dough for Vanilla Crescents, Linzer cookies and Gingerbread Men, as well as Royal Icing. Students will have hands-on experience rolling out the dough, cutting the shapes and decorating the cookies.

BAKE-106 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 2
    Wednesday, Nov. 29, 2017
    6-9 p.m.

Holiday Cookies II

Expand your holiday cookie repertoire as we demonstrate how to bake delicious Chocolate Crinkle-Top cookies, Almond Biscotti and  Chocolate Florentine cookies. Students will receive their hands-on experience rolling, scooping and dipping the cookies.

BAKE-113 (3 Hours)
Fee: $65

  • Section MW01-Mays Landing Campus, Kitchen 2
    Wednesday, Dec. 6, 2017
    6-9 p.m.