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No, WE ARE NOT an accredited institution. We operate as a specialized training program that focuses on providing hands-on, practical learning experiences. Our courses are taught by industry professionals. The instructors have owned and operated a bakeries, they have worked in hotel & grocery store bakeries. They have also created and managed wholesale operations. Upon completion of the course you will receive a certificate of completion.
Yes, the workshops are open to all skill levels. Whether you're a beginner looking to explore and learn, an intermediate learner aiming to enhance your skills, or an advanced participant seeking further expertise, our program welcomes individuals from diverse skill levels.
Roanna Canete, Roanna is a self-taught gluten free pastry chef and creator of gluten free recipes. She started the Gluten Free Baking Company in her home kitchen in 2015, and expanded her business into a large production kitchen which served wholesale to local San Diego eateries, as well as a retail gluten free bakery with 2 locations. She is is joined by Jill and Edna. Together they have over 40 years experience in all facets of bakery management.
Yes! We will organize with you to spreadout payments over 12 or 24 months, as desired. Please ask about scholarship.
Yes, 100% online.
Our workshops are designed to be self-paced, allowing you to access all modules at once. On average completing both the Pastry school Program and the Business school takes about 6 months. However, the actual duration may vary depending on individual learning speed and commitment.
Refunds are available within the first 72 hours after purchase.
Due to the digital nature of our courses and immediate access to materials, we are unable to issue refunds after this window—per California law.
© 2035 The Gluten Free Culinary School All Rights Reserved
© 2035 The Gluten Free Culinary School All Rights Reserved