Pastry School


CulinaryLab offers professional pastry programs for aspiring pastry chefs and bakers who want to learn modern techniques and pursue a career in a professional kitchen or bakery. Each of our 11 professional pastry programs listed below focus on diverse subjects and can be purchased separately. Entrance requirements may apply to some of the professional programs. New financing options are now available! For more information, schedule a tour, call 714-486-4406, or email us.

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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 programs train 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.

culinary basics

Culinary Basics

Safety and Sanitation | Professional Kitchen Equipment | Kitchen Etiquette | Conversions and Recipe Scaling

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knife skills vegetable cookery

Knife Skills & Vegetable Cookery

Cutting Motions | Body Posturing | Cooking With Salt | Blanching | Simmering | Poaching | Sautéing | Sweating | Caramelizing

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baking

Baking & Pastry Basics

Eggs | Custards | Creams | Bread Making Techniques | Cookies | Cakes | Pastries | Meringues | Buttercream

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chocolates

Chocolates

Truffles | Tempering | Enrobing | Emulsions | Bonbons | Decorating | Aerated Confections | Marshmallows | Caramel Confections

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breads

Breads

Art of Bread Shaping Baking | Baker's Math | Butter Enriched Doughs | Lean Doughs | Italian Breads | Starters and Bigas

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icecreamcookies

Ice Creams & Cookies

Ice Cream | Sorbet | Granita | Cookies | Definitions and Percentages | Using a Baumé Scale | Mixing and Flavoring

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torte

Tortes

History | Sponge Cakes | Mousses | Assembly of a Torte | Enrobing | Jaconde | Paté a Dacor | Finishing Work

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advanced plating food photography

Advanced Plating & Food Photography

Plate Composition | Plate Design Through the Years | Plating for the Camera | Lighting | Smart Phone & DSLR Shooting

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laminateddoughs

Laminated Doughs

Traditional Laminated Doughs: Puff, Croissant, and Danish | Folding, Timing, and Measuring | Rolling, Cutting, FIlling

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specialtycakes

Specialty Cakes

Varieties and Techniques | Wrapping and Filling Methods | Meringue Cakes | Building and Decorating Celebration Cakes

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bakingapprenticeship

Baking & Pastry Apprenticeship

1,200-Hours | Top Local Chefs & Bakers | Learning Modules Include: Entrepreneurship & Field Trips

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