I'm planning on moving to Seattle next year to start culinary (baking & pastry) school. I've been looking at South Seattle, at their pastry program, but have recently heard good things about Seattle Central's program as well. I have worked in both a bakery/cafe (as baker and assistant pastry chef) and a fine dining restaurant (as pastry chef and garde manger), but am completely self taught, and want to get a kick start on a lot of the things that I haven't yet mastered, and learn how to do things the "right" way, since pastry requires so much technique. I'd also like to learn more of the business and administration side of things, as one day I'd like to have my own bakery.
Can people who have taken those programs weigh in? I thought I saw a thread on this before, but now can't find it. And I'd love updated responses, anyway. It's also a bit confusing because Seattle Central's program is "Specialty Desserts and Breads", and South Seattle's is "Pastry and Specialty Baking"... not really sure what that means in terms of differences.
Also, is it possible to work while in school? I understand that classes start at 7am, and go until early afternoon, which would make finding a pastry job rather difficult. Thoughts?
Thanks in advance!