Klaus Tenbergen

  Klaus Tenbergen

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In true European fashion, Dr.Klaus Tenbergen started his professional career in 1977 as an apprentice baker in Germany. He lived and worked in Germany, Namibia and Boputhatswana, before becoming the owner of a restaurant, bakery, confectionery and coffee shop in Pretoria, South Africa, from 1989-96.

He immigrated to the United States in 1996, where he owned a fine-dining restaurant in Peoria, Illinois. Tenbergen began his career as an educator in Chicago,Illinois where he honed his educational skills as the department chair of the Baking and Pastry degree program at Kendal College from 1998 to 2006.

He already had been awarded the title of Backermeister (Germany) and Master Baker (South Africa) while living aboard, Tenbergen added Certified Master Baker (RBA),Certified Executive Pastry Chef (ACF), Professional Baker (ASB) and Master Certified Food Executive (IFSEA) while living and working in the USA. He earned a bachelor’s degree from Kendall College in Chicago, Illinois and a master’s degree in management from Cardinal Stritch University in Milwaukee, Wisconsin.In 2010 Tenbergen completed a Doctor of Education (Ed.D) post-secondary Educational Leadership (including Community College leadership and administration) at California State University, Fresno.

Tenbergen is a very erudite executive who serves on several local and national committees.He has received numerous professional awards, is a regular speaker, consultant,reviewer and researcher who writes for industry journals. Tenbergen co-authored“On Baking,” a textbook of baking and pastry fundamentals.

Dr. Tenbergen serves currently as Dean of Career Technical Education & Economic Development at Columbia College in Sonora, CA.


  • Publications:


    Refereed publications

    Santiago, P.; Tenbergen, K.: Review: "Functionalattributes of Amaranth." 2014 Austin Journal of Nutrition and FoodSciences.

    Alexandrou, A.; Tenbergen, K.; Adhikari, D. Energy Balance of a Typical U.S. Diet. Foods2013, 2, 132-142.

    Tenbergen, K.; Ferris, D. (2012). Shelf-life extension strategies. In RCA (Ed.), Applied Culinology®:Blending Culinary Arts and Food Science & Technology in Food ProductDevelopment Atlanta, GA: Research Chefs Association.


    Tenbergen, K.; Dunklin, M.; Booth, G.; Tinton, T. “International partnership inentrepreneurship – firm foundations for the future”. EntrepreneurialPractice Review, Vol 2, No 1 (2011).

    Tenbergen, K. (2010, September 03). The science of combination ovens/steamers. FCSI - The AmericasQuarterly, 2(3), 47-49.

    Tenbergen, K. (2008). Flatbreads:old world meets new. Food ProductDesign, 33(12), 45-48.

    Tenbergen, K. (2008). Spoilingthe fun: rope in breads. CaféMeeting Place, 23(4). Retrieved fromhttp://cafemeetingplace.com


    Tenbergen, K, Labensky, S, Martel, P, & Van Damme, E.(2004). On Baking. Upper Saddle River, NJ: Prentice Hall, Inc.

    Tenbergen, K. (2004). Bakingammonia: the other white leavening agent. Food Product Design, 12(9), 33-34.

    Tenbergen, K. (2000). H2OQuality and its Influence in the Baking Process. Asian Food Tech 1(6), 24-27.

    Tenbergen, K. (1999). Doughand bread conditioners. FoodProduct Design Magazine, 21(6),16.



    Tenbergen, K. (2012). “High Oleic Soy Oil Bakery Research”. The Soyfoods Council, Ankeny,IA.                                 

    Tenbergen, K. (2012). “A dozen and a half of random quotes of wisdom on how to succeed whentransitioning into the "real world". Advise for graduatingstudents, and everybody involved in the baking industry. Retail Bakers ofAmerica (RBA) Bakers Rack, Spring 2012.

    Santiago, P.; Tenbergen, K. (2011). Piñas, The Goodness of Agave - the nectar that gives joy,sadness and the feelings of love. Retail Bakers of America (RBA)Bakers Rack, January 2012.


    Malovany, D.; Tenbergen, K. “Best tips for the Best Raisin Contest -Dos and don'ts to help you beatout the competition”. BakingBusiness.com, Nov. 29, 2011.

    Tenbergen, K; Eghtesadi, R; Santiago, P., (2011). Copao – The new super fruit. Fruit of Peruand the Chilean Atacama Desert. Retail Bakers of America (RBA) Bakers Rack,Fall 2011, 32-33.

    Tenbergen, K. (2011, September 27). A look at lúcuma.Retrieved from http://www.foodproductdesign.com/articles/2011/09/a-look-at-l-cuma.aspx

    Berry, D.; Tenbergen, K. (2011). Fruit’s Sweet Secrets. Baking & Snack Magazine, 11(5), 49-58.

    Tenbergen, K. (2011, March 16). International Flavors, Chile. Sizzle - The American CulinaryFederation Quarterly, 8(1), 50-53.

    Tenbergen, K. (2010). Thetime of your life – certification is more important than ever before. RBA Baker’s Rack, 16(1), 11-14.

    Tenbergen, K. (2010). EducatorProfile. Culinology® Online.


    Tenbergen, K. (2005-present). “Workbench”. Twelve (12) yearly articles to Modern Baking; publishedin both Modern Baking magazine and in its online component. Read by estimated125,000 readers.


    Tenbergen, K. (2009). Studentsdiscover situational leadership traits through service learning. FENI.Online Journal.

    Tenbergen, K. (2009). BlendingCulinary Arts and Food Science. Chef Educator Today. 16-17.

    Barnett Fox J. and Tenbergen K. (2009). Translating the Language. Baking and Snack. 39-44.


    Tenbergen, K. (2007). Thetime of your life – the importance of getting involved – the time to give back.RBA Baker’s Rack, 11(3), 16-17.

    Tenbergen, K. (2001). TheWood, The Bad And The Ugly. Pastry Art & Design (ISBN 0-7148603207-6).