R&D Baker Tourier Extern

R&D Baker Tourier Extern

Spring 2027 Semester Externship

Exclusively for Culinary Institute of America (CIA) Students

Location: Bridor USA – Vineland Manufacturing Facility
Address: 2260 Industrial Way, Vineland, NJ 08360

Externship Dates: January 5, 2027 – April 16, 2027
Compensation: $18.00 – $20.00 per hour
Department: Research & Development

About Bridor USA

Bridor 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 Opportunity

Bridor 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 Learn

Laminated Dough & Pastry Techniques

• Dough preparation, fermentation, and handling

• Butter incorporation, folding, and lamination

• Shaping and finishing croissants and other laminated pastries

• How ingredients and process changes affect texture, flavor, and appearance

Product Development & Testing

• Preparing samples for R&D trials

• Evaluating new ingredients and product concepts

• Conducting baking trials and sensory evaluations

• Recording results and comparing product variations

Bakery Manufacturing

• How products move from a test bake toward production

• The importance of consistency, quality, and repeatable processes

• Collaboration among R&D, Production, and Quality Assurance

• Food safety and Good Manufacturing Practices (GMPs) in a manufacturing environment

Professional Development

• Organizing recipes, trial notes, and test results

• Communicating observations to the R&D team

• Troubleshooting baking and lamination challenges

• Presenting findings and recommendations

Externship Structure

Week 1 – Orientation & Bakery Fundamentals

• Introduction to Bridor, the R&D team, and facility operations

• Food safety and GMP training

• Review of equipment, ingredients, and product standards

Weeks 2–4 – Dough Preparation & Lamination

• Dough mixing and handling

• Fermentation and butter incorporation

• Folding, sheeting, shaping, and proofing

• Observation of how process changes affect finished products

Weeks 5–8 – Baking Trials & Product Evaluation

• Preparation of samples for product trials

• Baking and evaluation of croissants and other pastries

• Sensory assessment and documentation of results

• Comparison of ingredient and process variations

Weeks 9–11 – Product Development & Manufacturing Exposure

• Support for new product concepts and recipe adjustments

• Ingredient