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.
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Culinary school for pastry arts in SF
post #2 of 2
3/29/07 at 10:37pm
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