Master baking with
a fresh approach
Train your teams to bake to the same standard, every time, with this foundational culinary training program, created in partnership with the Culinary Institute of America (CIA).
Steeped in tradition, tailored
to the modern palate
Baking & Pastry offers a contemporary approach to the rich tradition of baking, teaching bakers tried and tested methods with engaging and interactive content, while guidance on allergens, dairy alternatives, gluten-free options and sweeteners responds to consumer demand.
Attract talent and upskill
Onboarding Learning Paths get new hires guest-ready, quickly.
Scale up production
Onboarding Learning Paths get new hires guest-ready, quickly.
Increase consistency
Onboarding Learning Paths get new hires guest-ready, quickly.
Enter the bakeshop
17 Courses designed to help your team master the science and art of baking – at scale.
Custards and Basic
Sugar Cooking
To master Bakeshop classics like crème brûlée, crème anglaise and crème pâtissier, your team needs to have a solid understanding of the different types of custards.
Leavening Agents and Methods
This introduction to the scientific processes that create delicious reactions provides important know-how when working with Bakeshop staples like starches, leavening agents and gelling agents.
Pre-Cooked Method
The perfect cream puff, éclair or profiterole is the first step in creating masterpieces such as Paris-Brest and Gateau St Honoré. This course shares guidance on creating pâte à choux marvels from scratch.
David Kamen
Director of Client Engagement,
CIA Consulting
Discover the complete digital
culinary apprenticeship
Created in collaboration with the Culinary Institute of America, Baking & Pastry forms part of Lobster Ink’s full culinary digital training solution. Find out more about the other digital training programs available in this category, ProChef® 1 and Plant-Forward Kitchen.
