Check Shaw Guides. The best Community College Baking and Pastry Arts program in the USA is at GRCC. Gilles Renusson is the Pastry Instructor.
See: Cooking School interview.
Schoolcraft College has the 2nd-best Community College Baking and Pastry Arts program in the USA. CMPC, Joseph Decker is the Pastry Instructor.
It is always good to have a well-rounded education. You would be more valuable to an employer. There are fewer and fewer jobs for pastry chefs, pastry cooks, bakers, as many restaurants simply order their desserts from a purveyor, or bakery, and have some cook plate the dessert. Therefore, the more skills you possess, the better chance you have of not being laid-off when the slow-season arrives, or when management must reduce their Labor Costs.
I had studied Baking and Pastry Arts, after I had already studied: Hotel Management, Restaurant Management, Culinary Arts, and not to mention, Industrial Arts. Learn all that you can, and do not limit the scope of your education. The job-market is extremely competitive, and the more marketable your job-skills are, the better chance you have of getting and keeping the job instead of seeing someone else be hired instead of you. Keep an open mind. Read all the books that you can, ask questions, visit several schools. Check out: Notter School of Pastry Arts, and French Pastry School.
Read: So You Wanna Be a Chef. Good luck. Take care.
Edited by TheUnknownCook - 11/22/10 at 10:34am