Questions about becoming a Pastry Chef...

Hi Kat -
There are many different ways to achieve your goal. If you are sure you are just interested in the pastry side of cooking, you may want to consider a program that just focuses on that. It will be less expensive than a 4-year and you will get more experience in the area you will be working in.
I went to a 7-month baking & pastry program and find that there were many things I was able to experience in school that my co-workers that went through all culinary (but are now working pastry) didn't get to do.
In response to your question about other schools, I have heard of a few good community college culinary programs, but be sure to do your research first. I have also heard from people that went through programs where they didn't have enough equipment for all the students, so many classes were spent watching demos. If you are going to go the route of culinary school, it is important to be in a teaching kitchen where you have the opportunity to make the products yourself.
As far as apprenticeships go, my view is that they aren't worth it. Several places where I worked as a pastry cook also had apprentices. They weren't learning anything more than me, just getting paid less. I wouldn't let that be a deciding factor in the school you choose. Just getting a job working pastry will start you with the experience you need.
Regarding your last question, no. Once you have worked one or two jobs out of school, future employers could care less where you went to school. It matters more what kind of real world experience you get and who you know.
Good luck!