I have read these forums from front to back and still questions, so I am posting (finally)
I am currently at my local CC pursuing a certificate in Baking and Pastry. This is my 3rd semester (just started last week :)) and I am on track to be done next semester (so basically December 2009)
The problem is this, I am feeling that while I know WAY more than I did before I started, I am lacking quite a bit. My school is pretty well known for its culinary (rather Hotel restaurant mgmt) department, but I am feeling like they are riding on their reputation from the past. There are many classes that used to be offered that are no longer offered, for instance, we do have a cake rotation in baking class, but there used to be a cake decorating class that is in the catalog but isn't offered (I decorate cakes now, but need practice and some more "formal training" I feel). Baking and Advanced baking, used to be an entire semester each, but they are now half a semester. My chef at school is great and will answer any question that I ask, or at least point me in the direction that I need to go to figure it out. So here I am feeling unfulfilled. I have looked at a few schools in my area and am willing to "start over" if need be
*CIA-Certificate in baking and pastry 27k or so
*another community college in my area offers an AS but the training isn't as much french pastry as it is how to spend the least on your product when you own a bakery. (heck they don't even use pure vanilla extract, they use imitation) (same $ as my school)
*Art institute-cert in Baking and pastry (27k or so)
*Kitchen Academy-cert in Baking and pastry (30k I think)
*ITT-cert in B & P (roughly 15k I think)
*CCA-Certificate In baking and pastry- (27k or so)
my goal is to own my own bakery, so I don't really have to impress a supervisor or hiring person, but I feel like I need to be on track to becoem a pastry chef not a cake baker/cake decorator
Do I start over, or do I scour the internet, read my textbooks and basically teach myself what I feel like I am lacking:crazy:
I am currently at my local CC pursuing a certificate in Baking and Pastry. This is my 3rd semester (just started last week :)) and I am on track to be done next semester (so basically December 2009)
The problem is this, I am feeling that while I know WAY more than I did before I started, I am lacking quite a bit. My school is pretty well known for its culinary (rather Hotel restaurant mgmt) department, but I am feeling like they are riding on their reputation from the past. There are many classes that used to be offered that are no longer offered, for instance, we do have a cake rotation in baking class, but there used to be a cake decorating class that is in the catalog but isn't offered (I decorate cakes now, but need practice and some more "formal training" I feel). Baking and Advanced baking, used to be an entire semester each, but they are now half a semester. My chef at school is great and will answer any question that I ask, or at least point me in the direction that I need to go to figure it out. So here I am feeling unfulfilled. I have looked at a few schools in my area and am willing to "start over" if need be
*CIA-Certificate in baking and pastry 27k or so
*another community college in my area offers an AS but the training isn't as much french pastry as it is how to spend the least on your product when you own a bakery. (heck they don't even use pure vanilla extract, they use imitation) (same $ as my school)
*Art institute-cert in Baking and pastry (27k or so)
*Kitchen Academy-cert in Baking and pastry (30k I think)
*ITT-cert in B & P (roughly 15k I think)
*CCA-Certificate In baking and pastry- (27k or so)
my goal is to own my own bakery, so I don't really have to impress a supervisor or hiring person, but I feel like I need to be on track to becoem a pastry chef not a cake baker/cake decorator
Do I start over, or do I scour the internet, read my textbooks and basically teach myself what I feel like I am lacking:crazy:
