I'm considering CSCA as the school of choice for Patisserie and Baking(that's my passion), but only because it's close to home. I'm curious as to what former or current students (culinary or p&b) have to say about the school. What did you like or not like about the school and whether or not you would have chosen a different school to learn at or what courses were difficult. I just want to have a basic idea, because I'm having some doubts as to whether or not it'd be worth it to enroll at CSCA or say to go to a name brand school like the CIA, though I have heard that once you get the diploma it can get your foot through the door. I'm set to start in Feburary but haven't finished with the financial process, (which was very overwhelming: the cost of it all!) Any help would be very appreciated. I have been thinking about this for about 3 years and now that I finally get the opportunity, tiny nagging doubts have appeared. Please help!
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12/12/06 at 4:33pm