Launch your dream pastry career with a 100% hands-on education that integrates you into the industry with a paid apprenticeship
Schedule your no-obligation interview now to learn more and hold a spot.

Classes are limited to 12 people and fill months in advance.

Click a time that works for you

3

Months into the program you get placed at an Apprenticeship/job

1000

Hour paid apprenticeship (earn at least $13.000)

4.92

Overall rating (Yelp + Google + Facebook)

3

Months into the program you get placed at an Apprenticeship

1000

Hour paid apprenticeship (earn at least $13.000)

4.92

Overall rating (Yelp + Google + Facebook)

* Although the apprenticeship portion of the program begins after 3 months, in some cases it may take more than 3 months to secure a job.

Gain the skills needed to move up in the industry or open your own business.

During our professional pastry diploma program, you focus on the science behind baking, allowing you to expand your artistic ability and pursue an array of pastry careers.
Classes are limited to 12 people and fill months in advance.

“We conduct experiments in class, where you can taste, touch, smell, and feel the outcome of your products”

Classes are limited to 12 people and fill months in advance.

Bake in a state-of-the-art commercial kitchen and study techniques used by modern pastry chefs

Classes are limited to 12 people and fill months in advance.

See what our students think about us

Razan I.

Irvine, CA

Just completed my Pastry program, and it was an amazing experience! Chef Colleen is a master in the Pastry world, knows what she's doing, very experienced and very patient, answered all of my endless ...  Read more

Anh T.

Universal City, Los Angeles, CA

I was a student in Beginner Pastry Class. It was wonderful experience to be in class under Chef Brianna's instruction. She is so knowledgeable and helpful. The kitchen is well equipped, very modern an ...  Read more

Terri S.

Corona, CA

I just completed the 6 month Pro Pastry program at the Culinary Lab & it has been a dream come true. I retired this past year and had always wanted to attend culinary school--it is never too late ...  Read more

Yair R.

Lakewood, CA

This school is hands down amazing! I'm from their first graduating class and I can say hands down I'm so glad I came here and not some other cooking school. Price wise it was cheaper than any other sc ...  Read more

Traci S.

San Jose, CA

I have been in classes taught by both Chef Wagner and Chef Johnson. They are both fantastic, knowledgable, approachable, witty and talented. I wanted to be in class. I wanted to learn. Both amazing in ...  Read more

J P

The Chefs here are not just teaching recipes, they are teaching you the science of cooking. That foundational knowledge makes you a better cook at home or as a professional. The courses taught at the ...  Read more

Avg. rating: 4,9
(38 reviews)

Avg. rating: 4,9
11,295 followers

Avg. rating: 5
(20 reviews)

10,813 followers

Avg. rating: 4,9

Avg. rating: 4,9
11,295 followers

Avg. rating: 5

10,813 followers

What you learn at CulinaryLab Pastry School

This 12-month program is broken down into the following five steps:

Part 1: SKILLS

Pantry Preserves & Milk Crafting | Quick Breads & Yeasted Breads | Cookies & Custards | Pies, Tarts & Gluten-Free Baking | Pate a Choux & Basic Cakes

Part 2: CRAFT BAKING & PASTRY

Specialty Yeasted Breads | Laminated Doughs | Candies / Confections | Artisan Chocolates

Part 3: MODERN TECHNIQUES

Modern Entremet & Chocolate Applications | 3D Carved Cakes & Cupcakes | Tiered Cakes & Decorated Sugar Cookies | Plated Desserts

Part 4: SPECIALTY

Culinary 1: Vegetables & Starches | Culinary 2: Grains & Pasta | Culinary 3: Meats, Seafood, & Sauces | Advanced Pastries | Family and Friends Buffet

Part 5: APPRENTICESHIP

1,000 Hours | Top Local Chefs & Bakers | Learning Modules Include: Culinary Career Paths, Field Trips, & Menu Development

Part 1: SKILLS

Pantry Preserves & Milk Crafting | Quick Breads & Yeasted Breads | Cookies & Custards | Pies, Tarts & Gluten-Free Baking | Pate a Choux & Basic Cakes

Part 2: CRAFT BAKING & PASTRY

Specialty Yeasted Breads | Laminated Doughs | Candies / Confections | Artisan Chocolates

Part 3: MODERN TECHNIQUES

Modern Entremet & Chocolate Applications | 3D Carved Cakes & Cupcakes | Tiered Cakes & Decorated Sugar Cookies | Plated Desserts

Part 4: SPECIALTY

Culinary 1: Vegetables & Starches | Culinary 2: Grains & Pasta | Culinary 3: Meats, Seafood, & Sauces | Advanced Pastries | Family and Friends Buffet

Part 5: APPRENTICESHIP

1,000 Hours | Top Local Chefs & Bakers | Learning Modules Include: Culinary Career Paths, Field Trips, & Menu Development
Classes are limited to 12 people and fill months in advance.

How CulinaryLab compares to the traditional culinary school model

How CulinaryLab compares to
the traditional culinary school model

CulinaryLab's Approach

Exclusively Video-driven, hands-on education in the kitchen
Modern Recipes + Techniques actually used in restaurants today
12 Student Per Class
Contemporary Uniform
1,000-hour paid apprenticeship
$25,000
Work individually with your own mixer and pastry equipment

Traditional Approach

Textbooks + Lecture Halls +Hands on
in the kitchen
Traditional French recipes and techniques
 
14-30 Student Per Class
Traditional chef uniform
200 – 500 unpaid or Unpaid Externship
$35,000 – $70,000
Work in groups with shared pastry equipment
 
Classes are limited to 12 people and fill months in advance.

What other Chefs are saying about our students

Pastry Chef Gigi Pascual
Dough & Arrow

Kaitlynn has worked her way up from prep cook, pastry cook to now Pastry Chef and she has embraced every step of the way. She adjusts and pivots as needed, makes key decisions on the fly and takes extreme pride in her work. She is a leader, an artist and a great asset to our team.

Chef Jeff Lehuede
Resort at Pelican Hill

Molly has been a role model employee since day one. She has embraced our culture and followed the department guidelines. She displays commitment to excellence and monitors her own work. Molly is always enthusiastic to help guests and coworkers. She has built relationships based on trust and respect with her supervisors and peers.

Pastry Chef Nikki Sutter
Dough & Arrow

From Day 1, it felt like Catie was always part of the team. She is a team player and somehow makes the kitchen feel like home even with the hustle and bustle. Her work is clean, neat and thorough.

Chef Craig Strong (Studio at Montage)

Andrew is doing a great job. He has taken on more responsibility, and at the stage he is in, I think he is doing very well. Whenever I give him constructive feedback, I know that it will be implemented immediately. This is a sign of how seriously he takes his job and I am thrilled to have him on my team.

Chef Devin Meyer (Terrace by Mix Mix)

Morgan has shown a lot of motivation and a true eagerness to learn. He is a quick learner and I honestly forget that this is his first kitchen job. I hope that he continues to be a valuable asset to our team here for as long as possible.

Chef Marlin Salazar (24 Carrots Catering)

Emily is great worker, with a high level of work ethic and follow through. We are very pleased to have Emily on our staff, and we look forward to her future growth in our company.

Chef Prabeen Prathapan (The Loft at Montage)

Both Somi and Andy are amazing talents. They have learned their responsibilities in a short period of time, so thank you to your team for doing a great job. They are very pleasant and hardworking associates. They have blended in with all our values and have become Montage ambassadors. I am looking forward to more talents from your school to be selected and start working with Montage.

Chef Jason Montelibano (Chapter One)

Cooper has gone a long way since he first started. Every week he has progressed in his work, and I'm really glad to see that he has taken on the challenges that I have given him. He’s still learning in this stage of his career, but I love his determination on accomplishing goals and continuing on being better every day.

Pastry Chef Gigi Pascual
Dough & Arrow

From Day 1, it felt like Catie was always part of the team. She is a team player and somehow makes the kitchen feel like home even with the hustle and bustle. Her work is clean, neat and thorough.

Your professional pastry diploma from CulinaryLab allows you to pursue many culinary careers.

Learn from the best

Natalie Galvan

Pastry Chef Instructor

John Park

Pastry Chef Instructor

Briana Bielucke

Director of Education

“I was so impressed with the Chef Instructors, the facility, the method of teaching and the over all course itself.“

“Love these people, to them you're not just a student, they treat everyone with love and support and they want nothing but to help you succeed and reach your goals.“

“All of the staff at the school are extremely professional and kind at the same time. It is amazing how much you learn from the staff, they continually focus on making sure the students are the focus.“

“The teachers are phenomenal! Each one not only give you lessons in cooking but also in life. They all genuinely want you to succeed in your career. Even after graduating they still keep in touch and help whenever they can.“

“The chefs are great & very passionate about teaching.“

“The chefs were all articulate, patient experts in their respective crafts and you could tell they were excited about teaching and sharing their knowledge with others. True foodies.“

“CulinaryLab is run by a group of the more talented and passionate chefs I've ever had the pleasure of learning from.“

“Colleen is the best at what she does and makes it fun.“

“Chef Mike helped me with ServSafe. Tyler, Sarah H., and Sarah were awesome as well.“

“It was wonderful experience to be in class under Chef Brianna's instruction. She is so knowledgeable and helpful.“

“The entire staff is so supportive & encouraging beginning with Founders Chef Ryan & Lisa Wagner. Chef Colleen is amazing“

“The teachers are excellent and truly help you both by showing you the proper way and correcting your mistakes.“

“All of the staff at the school are extremely professional and kind at the same time. It is amazing how much you learn from the staff, they continually focus on making sure the students are the focus.“

“Chef Paul was great!“

“When you first meet the instructors at The Culinary Lab they might be intimidating and what might come to mind is some episode of kitchen nightmares with Ramsey! but rest assured, they are the most approachable chefs you will ever meet!aaaaand the knowledge and resources the instructors poses @The Culinary Lab is abundant!“

“The collaborative environment makes for a fun atmosphere and Chef Matt encouraged everyone to ask any question we had. “

“The chefs are great & very passionate about teaching.“

“Chef Mike is an amazing teacher and really takes the time to go into detail and explain techniques.“

“The teachers are phenomenal! Each one not only give you lessons in cooking but also in life. They all genuinely want you to suceed in your careeer. Even after graduating they still keep in touch and help whenever they can.“

“I have been in classes taught by both Chef Wagner and Chef Johnson. They are both fantastic, knowledgable, approachable, witty and talented“

“CulinaryLab is run by a group of the more talented and passionate chefs I've ever had the pleasure of learning from.“

“The chefs were all articulate, patient experts in their respective crafts and you could tell they were excited about teaching and sharing their knowledge with others. True foodies.“

Group-4

Chef Ryan

Owner of CulinaryLab

“My vision and belief”

I started CulinaryLab because I saw significant gaps in the traditional culinary school model, so I identified the opportunity to provide a more modern approach and address these shortcomings. I’ve worked for over 20 years in the industry, attended as a student at a traditional culinary school, and then later taught at another one. Class sizes were large and students worked in groups, preventing them from working hands-on with every technique and getting the one-on-one support they needed. Students were given lengthy textbooks to learn from and long lecture classes to attend. Tuition prices were as high as $100,000 for…  read more

The founder Chef Ryan looks put for you and pushes you to be a better person, cook and everything in between. He hand selected the teachers based on his criteria and it shows. “

Chef Wagner has truly outdone himself and created a culinary school like no other that will no doubt rise to the top and be extraordinarily successful!”

What I know of Ryan Wagner, I am sure he is surrounding himself with knowledgeable and accomplished instructors. If you are looking to get into the culinary field, I would recommend checking this school out before deciding on where to study.”

Classes are limited to 12 people and fill months in advance.

FAQ

Where are classes held?

CulinaryLab has two locations, one is located in Tustin, California, right off the 55 Freeway and 17th Street, next to Mimi's Café, and the other in Santa Ana at 4th Street Market.

17231 17th St. B
Tustin, CA 92780

201E 4th St.
Santa Ana, CA 92701

Why is CulinaryLab so affordable compared to other culinary schools?

At $25,000 for the entire program, CulinaryLab is a fraction of what’s required for enrollment at traditional culinary schools. We keep fees as low as possible because we don’t believe it’s fair to stick students with high debt after graduation. This is also one reason why we place you in an apprenticeship. You’re able to make money that you can put toward your education or to cover your costs while learning.

Do you offer financial assistance?

While we don't accept FAFSA, we work with two student loan companies to offer payment plans. Keep in mind, during your 1,000-hour apprenticeship, you make a minimum of $13,000 before graduation.

Can I choose my schedule?

We offer morning (7:00 am to 2:30 pm) and evening (3:00 pm to 10:30 pm) class options two days a week (Monday and Tuesday or Wednesday and Thursday) throughout the year. Our program is two days per week to accomdate students with outside jobs and/or family responsibilities.

Do you guarantee a job after graduation?

You graduate from CulinaryLab with the knowledge and connections needed to excel in a variety of culinary careers. A 1,000-hour paid apprenticeship program is part of the program. Many of our students stay at that job after graduation.

Do I have to take all the classes?

Chef Ryan and the team have narrowed down this program as much as absolute possible to teach students only what really matters. In order to leave CulinaryLab with the quality education and experience we think is necessary to succeed in the industry, students are required to complete all Five parts.

How soon can I get started?

Classes typically sell out quickly. However, we regularly start new sessions. So, if your application is accepted, you can begin in as few as X weeks/months.

COVID-19: What safety measures are we taking during COVID?

CulinaryLab takes many steps to ensure student safety, including mandatory face coverings, small class sizes, individual work (no partners), hourly disinfecting of high-traffic areas, and socially distant work stations. Each Cooking Station is 6 feet from the next person, and Chef is cooking at the end of the room, with Video and Monitors. Assistants are bringing all the stuff to us, and sanitizing everything. Chef Ryan has done everything possible to make sure we are comfortable, and able to work in the kitchen.

Classes are limited to 12 people and fill months in advance.

Schedule your no-obligation phone interview now to learn more and hold a spot.
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Sarah Harrison

Admissions Manager

Hi! I am going to talk with you and help you throughout your application process.

We will discuss your needs, questions, and payment options. This “interview” is more like a general conversation about you and how we are able to help you.

Hi! I am going to talk with you and help you throughout your application process.

 

We will discuss your needs, questions, and payment options. This “interview” is more like a general conversation about you and how we are able to help you.

Schedule your no-obligation interview now to learn more and hold a spot.

Click a time that works for you.

Only 5 spots open out of 12

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