R&D Baker Tourier ExternSpring 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 USABridor USA develops and manufactures premium artisan breads, croissants, pastries, and specialty bakery products for restaurants, hotels, cafs, 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 24 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 58 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 911 Product Development & Manufacturing Exposure
- Support for new product concepts and recipe adjustments
- Ingredient evaluation and testing
- Exposure to the transition from R&D trials to production
- Collaboration with Production and Quality Assurance teams
- Weeks 1213 Troubleshooting & Refinement
- Investigation of product and process challenges
- Additional trials to improve consistency and quality
- Documentation of findings and recommended adjustments
- Weeks 1415 Capstone & Evaluation
- Summary or presentation of a product trial or learning project
- Review of key skills and takeaways
- Final evaluation and feedback session
Qualifications:- RequiredCurrent enrollment at the Culinary Institute of America (CIA); students from other colleges are not eligible
- Approval or eligibility to complete a CIA Spring 2027 semester externship
- Availability from January 5, 2027 through April 16, 2027 Studies in Baking & Pastry Arts, Culinary Arts, or another eligible CIA program
- Strong interest in pastry, baking, and product development
- Attention to detail and willingness to follow recipes and document results
- Strong communication and teamwork skills
- Ability to work in a bakery and manufacturing environment
- Why Bridor?
- Develop hands-on skills in laminated dough and premium pastry
- Learn from experienced bakery and R&D professionals
- See how new products are tested and prepared for manufacturing
- Apply CIA classroom learning in a professional bakery environment
- Build experience for a career in baking, pastry, or food product development
- Future Career Opportunities
- High-performing externs may be considered for future opportunities with Bridor USA, including:
- R&D BakerBaker Tourier
- Product Development Technician
- Bakery Production or Operations Roles
Additional Information:
This 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.
