R&D Baker Tourier Extern

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Co-op Student NY, US

Salary Range: $18.00 To $20.00 Hourly

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

Bridor USA develops and manufactures premium artisan breads, croissants, pastries, and specialty bakery products for restaurants, hotels, cafés, grocery retailers, and food service operators throughout North America. We combine French baking traditions with modern manufacturing to bring new bakery products from concept to production.

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.

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

Preparing samples for R&D trials

Evaluating new ingredients and product concepts

Conducting baking trials and sensory evaluations

Recording results and comparing product variations

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

Organizing recipes, trial notes, and test results

Communicating observations to the R&D team

Troubleshooting baking and lamination challenges

Presenting findings and recommendations

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

Food safety and GMP training

Review of equipment, ingredients, and product standards

Dough mixing and handling

Fermentation and butter incorporation

Folding, sheeting, shaping, and proofing

Observation of how process changes affect finished products

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

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

Investigation of product and process challenges

Additional trials to improve consistency and quality

Documentation of findings and recommended adjustments

Summary or presentation of a product trial or learning project

Review of key skills and takeaways

Final evaluation and feedback session

Current enrollment at the Culinary Institute of America (CIA); students from other colleges are not eligible

Approval or eligibility to complete a CIA Spring…