Please allow me to apologize in advance, as I possess very little knowledge as to the world of culinary institutes and finding them. And for the fact that I have, quite simply, a crapload of questions that I need to ask.
First off: I'm looking for a Bachelor's degree in Baking/Pastry, but it appears that not many schools go beyond an Associate's in that field, save for the Culinary Institue of America, which, thus far, has been the only one I've found that offers a Bachelor's in that pastry arts.
Additionally, would anyone happen to have a rough estimate as to CIA's acceptance rate?
We'll start with those ones, and work from there.
Thank you all very much for you help.
First off: I'm looking for a Bachelor's degree in Baking/Pastry, but it appears that not many schools go beyond an Associate's in that field, save for the Culinary Institue of America, which, thus far, has been the only one I've found that offers a Bachelor's in that pastry arts.
Additionally, would anyone happen to have a rough estimate as to CIA's acceptance rate?
We'll start with those ones, and work from there.
Thank you all very much for you help.




