I'm a senior in college who's interested in a pastry arts program after I graduate. Right now I'm deciding between Tante Marie and the California Culinary Academy pastry arts program, which are both 6-mth certificate programs. I am only an amateur baker and I'm doing this more for interest than as a career, and to gain more hands-on experience. I was wondering if anyone has recommendations or have had experiences with the two programs. Much appreciated.
post #1 of 2
3/29/07 at 12:25pm