Adult Learning Culinary Classes in Baton Rouge: Bread Fundamentals

Charlie Ruffolo • February 1, 2018

Bread is the cornerstone of a good meal. No matter what time of the day, occasion, or entrée, the right bread can make it that much better. While it may not often be noticed, there is a lot that goes into baking, and furthermore into the wide variety of bread options that we enjoy. This is whyLouisiana Culinary Institute is offering an adult learning culinary class on bread fundamentals.

 

In this class students will discover the principles and properties that are the building blocks of bread production. From experiments to discussions, the basic methods of bread baking will be taught, as well as:

  • Ingredient functions in bread production
  • Mixing methods in bread production
  • The steps of the baking process
  • Production of lean and quick dough products
  • The types, uses, and care of bakeshop equipment

 

If you have a passion for baking, are considering culinary school for your future education, or are simply looking for additional culinary training, this five week course is the perfect experience. This class will be held each Tuesday from 6 pm to 9pm beginning on February 27th and ending on March 27th.

 

Each student will receive professional instruction fromLCI’s ACF Certified Chefs. The following items will be provided:

  • Food
  • State-of-the-art facility
  • Products
  • Equipment
  • Bakeshop
  • LCI Apron
  • Towel
  • Pen
  • Measurement card
  • Recipe booklet

 

At the completion of the class, and after a brief mini-practical, each student will receive a certificate of completion, and this course can be used as credit into LCI’s Baking and Pastry Program.

 

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From Music to Kitchen Mastery: Student Spotlight on Ben Messina

By Charlie Ruffolo • March 25, 2026
Some people know from childhood exactly where they're headed. Ben Messina took a different route. He started college as a music major, took a gap year to find his footing, and leaned on his brother's encouragement before landing exactly where he was always meant to be: a professional kitchen . Now a senior in the Savory program at Louisiana Culinary Institute (LCI) in Baton Rouge, Ben is weeks away from graduating in May 2026. He arrived at LCI with a love of cooking and a family connection to food. He's leaving with a world-class culinary foundation, a mentor who pushed him to be his best, and a dream of opening multiple restaurants of his own one day. His story is proof that the path to a culinary career doesn't have to be a straight line. Is It Too Late to Change Careers and Go to Culinary School? For Ben, food has always been part of the family fabric. Growing up in Baton Rouge, he spent time in the kitchen with his grandmother, learning to make snickerdoodles as a kid. Those early memories planted a seed. But Ben initially followed a different passion. He'd played trumpet and piano since a young age, so he enrolled at Southeastern Louisiana University to study music. It wasn't long before the questions started creeping in: "What am I actually going to do with a music degree?" He took a gap year to figure it out. And the answer, when it came, was simple: go back to his other love. Cooking. His brother, who owns a food truck, had been encouraging him to consider culinary school. More specifically, he encouraged Ben to look at LCI. And then, without warning, he signed him up for a campus tour. 
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Leadership and Culinary Skill: Why Being a Great Cook Isn't the Same as Being a Great Leader

By Charlie Ruffolo • February 26, 2026
Being a great cook isn’t enough. Explore how LCI develops culinary leadership skills that prepare students for real-world kitchen management and career growth.
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