Pastry School


CulinaryLab® Cooking School offers a year-long professional pastry diploma program for aspiring pastry chefs and bakers who want to learn modern techniques and pursue a career in a professional kitchen or bakery. The program is broken down into five levels, each one building skills to prepare students for the next level. Entrance requirements apply.

Professional Program Features:

  • 12 to 1 student teacher ratio
  • Work individually, not in large groups
  • Professional-level pastry instruction
  • Skill-building modules

 

How We Teach

Our professional pastry program trains students to be seasoned professionals as quickly and efficiently as possible. We believe that the key ingredient to effective training is interactive, hands-on, repetitious practice.

Level 1: SKILLS

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

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chocolates

Level 2: CRAFT BAKING & PASTRY

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

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Level 3: MODERN TECHNIQUES

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

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Level 4: SPECIALTY

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

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bakingapprenticeship

Level 5: APPRENTICESHIP

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

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