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Why not Le Cordon Bleu?

post #1 of 8
Thread Starter 
Hi all,
I am currently a baking and pastry student at a community college in Orlando. I'm not very happy here - I feel like I'm quite a bit more advanced than what I'm learning (I won't learn Macarons and other French pastry techniques until my last semester, and I already know how to make them thanks to an internship I had at a bakery a year ago), and the cirriculum does not include plated desserts or special occasion cakes with fondant work. It's important to me to learn that, because my goal is to one day open a bakery. I'd like to start out as a pastry cook in a restaurant/hotel to have that experience, and I feel like I can't do that if I don't learn plated desserts. So another school in Orlando is Le Cordon Bleu, but it's no secret if you read this forum that the school doesn't have the best reputation. I'd love to hear why that is - I've heard what a bad school it is but no one's ever said why they feel that way.

If Le Cordon Bleu isn't a good choice, might someone point me in the direction of another Florida school with a good cirriculum? I was accepted to JWU only to be turned away after I disclosed my minor physical disability - the reason why I ended up at a CC in the first place. JWU's decision ro discriminate has bothered me every day since, and much more so now that the school I'm at doesn't meet my expectations.
Lincoln Culinary Institute won't work because there's no convenient housing nearby that I can find a roommate.
The Art Institute is a bit too expensive - I could only afford JWU because they would've allowed me to finish in one year thanks to my transfer credits. AI won't do that.

I know this doesn't leave much, which is why I'm curious about LCB. Any other suggestions welcome. must be a degree program, no certificates or diplomas.
post #2 of 8

so just open a bakery, you don't need a degree to open a bakery. more importantly, opening a bakery because you spent 60 grand on some degree isn't going to make that bakery any more successful.

 

the commercial kitchen can be exceptionally dangerous even for those without disabilities, it's possible J&W is quite right to be unable to accommodate that. not saying it isn't something you can't overcome, many have, but overcoming it individually is different to accommodating it in a place where others are (whatever it may be).

 

a bakery is a business. no one is going to buy your pastries or cakes or whatever simply because you have a degree. you need to be focused on how do I sell my products...

post #3 of 8

Have you ever considered collaborating with the ACLU to request a re-evaluation of JWU's decision?  Discrimination illegal as far as I know and reasonable accommodation is the law.

post #4 of 8

If you want to choose a culinary school in Florida, then you are lucky enough as you have many options to choose among the list of top culinary schools over there. Also, choosing Le Cordon Bleu is not a bad choice. The Le Cordon Bleu culinary school helps you to arrive with an instinctive understanding of which pan to use, the correct way to use a knife and how to use a flat gas stovetop. They represents classic culinary techniques with modern innovations and the latest in global cuisine. Le Cordon Bleu training is considered by many to offer the most prestigious and professional culinary education available. It can offer you culinary skills that can put you a step ahead of the competition.

Apart from this, here is the list of some top culinary schools from which you can easily earn a culinary arts degree of your own interest with some specialization:

Ø            - Culinard (The Culinary Institute of Virginia College)

               Florida Technical College

Ø             Keiser University

Ø             Keiser University Center for Culinary Arts

Ø             Strayer University

Ø             The Art Institutes

Ø             The International Culinary School at The Art Institutes

Ø             Virginia College  

      To Know more about these culinary schools in details, you can check the list here: http://goo.gl/Ojj7bo

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post #5 of 8

I disagree about LCB.  You sound like a advertisement for LCB.  No school can teach you that stuff in nine months.

post #6 of 8

Well, I am not talking about short term programs that generally ends up within 9 months or less. I am talking about proper degree programs offered in which the course content goes with a proper step by step process.

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post #7 of 8
Quote:
Originally Posted by kuan View Post
 

I disagree about LCB.  You sound like a advertisement for LCB.  No school can teach you that stuff in nine months.

 

I have to disagree. I went to LCB for the pastry and culinary program. It was a 10 month program that included a 3 month internship at a establishment of your choice or the choice the school provided. Everything I know about classical french cuisine and pastry are from LCB and it is rare to find a place that does it differently and/or better. I know this probably also sounds like an advertisement but it is not. I have personally gone through the program and I will tell you it teaches all the basic techniques you need to know about classic french cuisine and pastry.

 

BUT, they ONLY teach CLASSIC FRENCH. If you're lucky, you might get a few chefs that will show you some modern and trending cuisines but that is rare.

 

With that said, knowing how to execute a certain technique does not mean you can do it flawlessly. No matter what you do, it takes years of experience in the field to perfect. Culinary schools are a good jump start into the industry. Most people I have seen who have been to culinary schools in comparison to those who haven't, takes less time to train. 

post #8 of 8

Instead of a culinary school to learn baking and pastry Why not look at some of the third party properties at Disney. Some of the hotel there have world class pastry chefs. Also I think Peabody Hotel has a great pastry chef.

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