Pastry Chef Training at Lincoln Culinary Institute Pastry School

The International Baking & Pastry Program, offers a broad array of baking and pastry theory and practical experiences necessary for success in the food service industry. All courses emphasize laboratory activities, with extensive periods of hands-on practical experience in professionally equipped culinary laboratories.

The following is a sampling of the training included in our pastry school:

• Candy making
• Tempering of chocolate
• Wedding cakes
• Cocoa painting
• Marzipan and royal icing
• Mousses and creams
• Advanced piping skills
• Danish pastries
• Scones and puff pastry course
• Cheesecakes
• Croissants, cookies, éclairs
• Basic knife skills
• Desert menu development
• Facility design (restaurant, bakery)
• Wine knowledge & tasting
• History of baking

Lincoln's pastry school & pastry courses provide the education needed to make a career as a pastry chef.