Culinary vs Baking and Pastry

Hello, I am also a student at JWU though I am still a sophomore doing junior class in the spring, with the subject of culinary and baking, I think the culinary will give you more opportunities in the future. When it comes to jobs and even experience in the field. Yes the baking and pastry from what I seen is way more relaxing then culinary and science is all over it too.  You can also take concentrations on baking and pastry if you are eligible. I personally will be taking one since I also like baking and pastry but since my major is food service management culinary will go a lot better with it. And I know I will have more opportunities and openings when I graduate. So I advice culinary. But if your still undecided go with your first thought.

Good luck!

Alright, well I wish you luck, and hope everything goes well with you.

I'm going through the same exact problem. My passion is pastry, but I want to be a restauranteur and I already have a few people that want to invest in restaurants with me in the near future. I'm going to a local vocational program in my town for culinary arts. The program does teach the traditional culinary ciriculum, but the program is more geared towards the profession and the business side of the spectrum to help you be job ready. So, by the time I will be done with the program, I will know the business side of the spectrum, but I will need to refine my culinary skills.

So... I am thinking about doing a Grand Deplome at Le Cordon Bleu Paris or London to learn the culinary skills I will need to work in an upper scale restaurant. The Grand Deplome is the combination of the Patisserie deplome (sweet/pastry) and cuisine deplome (savory/culinary). Then, if I want, I can do culinary management college classes online through Le Cordon Bleu.

Anyway, that's my situation. My plan is unconventional, but it works in my book and it does fit the budget (less expensive than going to a 4 year culinary degree program like JWU or the CIA). It might even be overkill!

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For you I would suggest sticking with the culinary program. They will dabble into pastry somewhere in the class, but it won't be as refined or skilled as a full pastry course. Plus, culinary is more of a general course and would fit best with your college degree, whereas pastry is very specific and specialized.

Then, if you decide you want to learn more about pastry, offer to intern at a pastry shop/bakery to learn the trade.

But, just remember that a culinary deploma or degree doesn't make you a professional an NO program can fully make you job ready. Culinary isn't like engineering or being a doctor; you don't need a degree and just because you have one doesn't make you certified for anything except for bragging rights. YOU and YOUR work ethics are what qualifies you for a rewarding career in the culinary niche.

Go with J&W.  The certificate  does not mean you have learned cooking or baking, it means you attended and paid.

The instructors at FCI  are top notch all pro's and been around a long time. The type of cuisine that they excell in however is not the one that the majority of restaurants practise  today. Its pretty upscale. I believe JW has more of a handle on a more rounded culinary edcation. At one time they were highly regarded throughout the industry for their baking classes more then anything.

How was the tour at FCI?

I am curious to know what you think because I am also very interested in their school. My understanding about the school is that it is based on french culinary techniques which are the foundation of most cooking styles we see today, so I do not think that it is outdated. 6 months does seem pretty fast but if you already have some knowledge about cooking and practice on your own you will be able to learn quickly what they are teaching you. After all, the faster you get into the industry to gain experience the better. I don't think that doing a program that is a year or two long will give me any advantages over others...it's the job experience that counts!

Another thing that FCI can offer is a huge network of successful alumni, which can really help you get a foot in the door.

That sounds great, thanks for the info! I will definitely plan to visit there soon. Unlike the Cordon Bleu, FCI doesn't offer a program that has a combination of culinary and pastry. Did you found out any info on whether they cover some pastry topics at all in the culinary program? I would like to learn both since my goal down the road is to open my own restaurant or catering business but if I go to FCI, I think that a culinary diploma will provide more opportunities.

Also, did you found out what was FCI's admission rate? Do all students get in who meet all the requirements? If students don't get in due to limited space, are they put on a waiting list? If yes, how long before you get into the program?

Have you decided to switch from J&W to FCI finally?

That sounds great, thanks for the info! Sounds like your impressed. Have you decided to switch from J&W to FCI?

Also, knowing that FCI doesn't offer a program that combines both culinary and pastry, do you know if they cover any pastry topics at a minimum level in the culinary program?

Did you find out what is the admission rate? If there is not enough space during an admission period, are you put on a waiting list? If yes, how long before you get in? It seems like FCI has a lot of great things to offer, but I'm just a little reluctant on the expensive tuition fee...

Please disregard the last message...it didn't post properly! lol

I hope I'm not too late to sway your mind, but.... GO WITH JWU!!!! Which campus are you closest to? (Denver, Charlotte, Miami, or Providence?) 

I'm currently in my last trimester of my senior year. As some of the posts above have mentioned going to a school that gives you a certificate isn't nearly as good as going to a school where you can get either an associates or bachelor's degree. If you're applying for almost any job there is little to no difference between having industry experience and a certificate. A Degree however is a game changer. 

JWU (providence and soon to be charlotte) offers a bachelor's degree in Culinary Arts & Food Service Management (CAFSM) this degree is definitely geared toward those that want a more management position as opposed to being a line cook.

If you have any questions about how the JWU program works let me know, I'm sure I can answer your questions.

@Baker Boy100 which campus are you at? PVD here! :)

:tux

Johnson & Wales is instituting a masters program as well, in Applied Gastronomy. Should be available for students in 2012

teach, that is really the only purpose of getting a masters degree in culinary. Not a whole lot else it's good for.