This research implemented a continuous improvement methodology in the pastry line of the Higher Institute of Social, Economic, and Family Sciences (ICSEF) to reduce process variability and optimize operational efficiency through the standardization and improvement of production procedures. To this end, Lean Manufacturing principles were applied to identify and eliminate waste, reduce defects in the final product, and progressively improve the efficiency of production activities. A comprehensive evaluation of all initial production activities was carried out. Product and process limits were established, along with the analysis of key indicators. Tools such as the Ishikawa diagram were used to identify the main causes and effects of low operational efficiency in production. Based on these findings, improvements were implemented that focused on measurement accuracy, reducing operational errors, and standardizing cake-making procedures. The expected results are to demonstrate an increase in process efficiency and an improvement in the quality of finished products without affecting the students’ skills. The application of continuous improvement methodologies reduces variability, optimizes operating times, and ensures more stable and efficient production. This study demonstrates that the integration of continuous improvement strategies into production processes not only increases efficiency and quality but also serves as a reference model for other institutions or companies engaged in food production.