culinary school

I posted this question in the pastry forum room and was asked that I post this question in this room as well.

I will be attending the California Culinary Academy in San Francisco in their Pastry & Baking Program and I wanted to know if anyone has ever attended their school. I also would like to know if anyone has any thoughts about their program as well as the school itself.

Thanks.

[UniChef]

doughboi-

I recently had a guest chef from San Fran with us- who happens to be a pastry chef (I will refrain from posting her name on line) She was telling me about her experiences with the school and they weren't too favorable, to say the least.

I worked in Chicago with one of the original C.I.A. Greystone instructors. I learned a great deal from her.However, I have heard some not so good tales about her teaching methods. I wonder if she is still there. Anybody know Mary Czek?

[cape chef]

Palmier, I believe he was referring to the cca not the cia
cc

[Greg]

I think the problem with some of the major schools lately has been taking on more students than they should. It seems the focus has shifted from providing a quality education to grubbing for tuition money. I've never heard good things about CCA, anyways; at least if J&W and CIA have turned into "chef factories", the curriculum is still good. I once had an assignment at school to watch a couple of the CCA instructional videos and critique them. They weren't very impressive. Maybe the baking program is better, check into teacher:student ratios and the background experience of the chef-instructors.

Hi,

I attended the CCA, Baking & Pastry Program. Well, where do I start....All the good instructors left, though I heard that Bo Friberg is back. He was orginally there for some time, then went to CIA. I had the pleasure of being taught under Chef Peter Reinhart, "Breads". He won a James Beard Award for his book, Crust & Crumb. But, he too has left the building.
I hear it's a different curriculum than when I went, which is a plus. Becuz of the classes being more longer. Use to be 5 weeks, now they are 7 weeks. What specifics do you want to know? I can go on & on.

[Nick.Shu]

iam somewhat curious as to what this is.

the Australian bread + pastry course goes for much longer

for comparison have a look - http://www.tafensw.edu.au/courses/index.htm

I appreciate everyone's input on my question regarding CCA. Now I am wondering if I shouldn't attend this school since I am hearing that their reputation is going down the tubes.

It has been somewhat of a uphill battle trying to find networking within the industry as well as a good baking program that is recognized and respected. I will do more research before I start attending at CCA. I have only begun the admissions process and haven't set any money down yet. Thanks again for all your support and help.

Doughboi