About this opportunity
Bridor, Inc. lists this R&D Baker Tourier Extern opportunity in vineland, New Jersey. Review the employer’s description below for duties, qualifications and application requirements.
Job description
R&D Baker Tourier ExternSpring 2027 Semester Externship Exclusively for Culinary Institute of America (CIA) StudentsLocation: Bridor USA – Vineland Manufacturing Facility Address: 2260 Industrial Way, Vineland, NJ 08360Externship Dates: January 5, 2027 – April 16, 2027 Compensation: $18.00 – $20.00 per hour Department: Research & DevelopmentAbout Bridor USABridor USA develops and manufactures premium artisan breads, croissants, pastries, and specialty bakery products for restaurants, hotels, cafés, grocery retailers, and foodservice operators throughout North America. We combine French baking traditions with modern manufacturing to bring new bakery products from concept to production.Externship OpportunityBridor USA is seeking a currently enrolled Culinary Institute of America (CIA) student for our Spring 2027 R&D Baker Tourier Externship at our Vineland, New Jersey manufacturing facility.This paid opportunity is offered only to CIA students fulfilling their Spring 2027 academic externship requirement. Working alongside Bridor's R&D team, the extern will gain hands-on experience in laminated dough, pastry development, ingredient evaluation, baking trials, product testing, and adapting bakery concepts for manufacturing.What You Will LearnLaminated Dough & Pastry TechniquesDough preparation, fermentation, and handlingButter incorporation, folding, and laminationShaping and finishing croissants and other laminated pastriesHow ingredients and process changes affect texture, flavor, and appearanceProduct Development & TestingPreparing samples for R&D trialsEvaluating new ingredients and product conceptsConducting baking trials and sensory evaluationsRecording results and comparing product variationsBakery ManufacturingHow products move from a test bake toward productionThe importance of consistency, quality, and repeatable processesCollaboration among R&D, Production, and Quality AssuranceFood safety and Good Manufacturing Practices (GMPs) in a manufacturing environmentProfessional DevelopmentOrganizing recipes, trial notes, and test resultsCommunicating observations to the R&D teamTroubleshooting baking and lamination challengesPresenting findings and recommendationsExternship StructureWeek 1 – Orientation & Bakery FundamentalsIntroduction to Bridor, the R&D team, and facility operationsFood safety and GMP trainingReview of equipment, ingredients, and product standardsWeeks 2–4 – Dough Preparation & LaminationDough mixing and handlingFermentation and butter incorporationFolding, sheeting, shaping, and proofingObservation of how process changes affect finished productsWeeks 5–8 – Baking Trials & Product EvaluationPreparation of samples for product trialsBaking and evaluation of croissants and other pastriesSensory assessment and documentation of resultsComparison of ingredient and process variationsWeeks 9–11 – Product Development & Manufacturing ExposureSupport for new product concepts and recipe adjustmentsIngredient evaluation and testingExposure to the transition from R&D trials to productionCollaboration with Production and Quality Assurance teamsWeeks 12–13 – Troubleshooting & RefinementInvestigation of product and process challengesAdditional trials to improve consistency and qualityDocumentation of findings and recommended adjustmentsWeeks 14–15 – Capstone & EvaluationSummary or presentation of a product trial or learning projectReview of key skills and takeawaysFinal evaluation and feedback sessionQualificationsRequiredCurrent enrollment at the Culinary Institute of America (CIA); students from other colleges are not eligibleApproval or eligibility to complete a CIA Spring 2027 semester externshipAvailability from January 5, 2027 through April 16, 2027Studies in Baking & Pastry Arts, Culinary Arts, or another eligible CIA programStrong interest in pastry, baking, and product developmentAttention to detail and willingness to follow recipes and document resultsStrong communication and teamwork skillsAbility to work in a bakery and manufacturing environmentWhy Bridor?Develop hands-on skills in laminated dough and premium pastryLearn from experienced bakery and R&D professionalsSee how new products are tested and prepared for manufacturingApply CIA classroom learning in a professional bakery environmentBuild experience for a career in baking, pastry, or food product developmentFuture Career OpportunitiesHigh-performing externs may be considered for future opportunities with Bridor USA, including:R&D BakerBaker TourierProduct Development TechnicianBakery Production or Operations RolesAdditional InformationThis posting is exclusively for current CIA students participating in the Spring 2027 CIA externship program. Applicants from other colleges or universities are not eligible for this opportunity. Bridor USA is an Equal Opportunity Employer.
Worksite address
vineland, NJ, 08360, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.