I did some research in my area and found 3 colleges/universities that offer a certificate program in baking and pasties. I was wondering if anyone out there has completed such a course and what they thought. Thanks!
Cindy

bumpy***

I have taken the baking and pastry classes at the college that I go to but I have not completed my certificate yet.
The classes are great and I have learned so much!!

I have taken the baking and pastry classes at the college that I go to but I have not completed my certificate yet.
The classes are great and I have learned so much!!

The reason I ask is that it will cost me ~8500 in tuition and is an hour away. Plus It would require me to be at school full time for the year and work under a pastry chef for the following summer. Great experience...yes...but is it worth it?

I think it is worth it because you can then do anything with that certificate! Everyone and anyone will hire you and you can even work for yourself!!

Junecakes, it depends on your goal. If you want to work in a pastry kitchen, the training is well worth it. If you want to be a cake designer and work from home, it really won't forward your goal and it will cost you time and money.

Think about your ideal job. Pastry kitchens are brutal, long hours repetitive tasks, and unless you are the big boss, you won't be able to create, just follow orders.

If you want to decorate cakes, your money would be better spent on training videos, or classes. As far as baking, all you need is a good cookbook, some ingredients and some practice.

Again, it depends on what you plan to do with your education.

I went through my community college and obtained my associates in culinary arts which included:

http://www.atlantic.edu/program/degrees/aasDegrees/bakingPastryDegree.htm

I just completed a two week pre-requisite course for a Baking and Pastry Arts certificate at my local college -- perhaps your school offers something similar, so you can get an idea of what the course is like?? I know I had to update my Serve Safe certification, then complete this two week course before being accepted into the program, which takes one year to complete. I know I can't wait to get started with this next round of my educational journey, but I'm a college junkie (already been through six years, have R.D. credentials). I'm hoping to use the information learned for personal reasons (can't go to bakeries d/t nut allergies with one of my kids), and to combine with my background in FS management. I think if you wanted to work as a pastry chef, then school is a great way to learn the trade. I'd definitely agree that if you want to learn cake decorating only, that would be an expensive way to go. The tuition seems awfully pricey, though -- is it a well known college?? -- can you see where their culinary program ranks in the U.S??, the world??, is anyone out there looking for their grads??, do you get paid for your summer internship?? Just questions to consider.

Thank you for your input PPG. What was the 2 week course? I am curious as to where you are going to school. I am in Michigan as well and looked at GRCC. The reason the tuition is so high is because I do not live in the district, so the tuition is 2x.

Funny thing is, I have my RD as well! I worked as a consultant for ~6 years and then went into full time mommy-ing. The cake thing was at first a creative outlet and now my passion. I would like to pursue it further...cakes yes, but baking in general. I probably won't be able to for 1-2 years because of the kids. I would want to wait until they are in school full time.

Nice to meet a fellow dietitian on these boards! I live in Novi, so Schoolcraft college is the program I'll be attending: http://www.schoolcraft.edu/pdfs/admissions/cap-bp.pdf
Schoolcraft has had a culinary program for years, but they have added the Baking & Pastry Arts Program three years ago. The Chef that teaches the pastry component is one of four certified master pastry chefs in the country -- when I first looked into the program, I just thought I would be taking a few "cooking classes", but I was really amazed at how extensive this training will be. Apparently, they are already looking into making the program into an associates degree, adding management classes, etc., so I want to complete the course before this change. (I can't start until this winter or fall 07 b/c kid's school schedule). Do you get Today's Dietitian?? I think it was last month, they had an article about R.D.s pursuing culinary degrees and combining their skills, like it was a new trend. Did you consult on a clinical level?? I've always had my hands in clinical, but worked mainly in FS. Too many times I was managing chefs, or thrown into planning large caterings, or doing the cooking myself. I'm not presently working, but having these skills are great for moms who want to work part time -- just makes you well rounded for consulting in clinical or FS.

I've been baking for a restaurant for almost 7 years. I bake a wide variety of things: cheesecakes, pies, cakes, brownies, breads, cookies, bread pudding, yadda, yadda, yadda. I didn't have any previous professional baking experience. I loved the baking I did at home and just figured I could do it at work, too. Shortly after I started I saw an ad for a local culinary program specialing in baking/pastries. The cost seemed comparable to what the program you're considering costs. They suggested a beginning hourly wage between $8 and $12 upon completion of the program. I made more than that without the certificate after only a year or so on the job. I guess my point here is that if you just want to learn everything they'll teach you, then go for it. But I think the reality of working in a restaurant/hotel/bakery as a baker or pastry chef isn't as glamorous as the school might suggest. I love what I do, but it's still work. I think you'd be better off deciding what in particular it is that turns you on about baking/pastry and take a class or private lessons from a professional. (Yes, they'll do that if you're willing to pony up some cash.) You can take lots of classes or lessons for $8500. Most institutions that hire bakers/pastry chefs have their own recipes, systems, etc. So I think I'd decide what I like doing best, learn how to do it inside and out and then approach a potential employer who would appreciate your particular skills.
Having said all that, I'm so bored with my job I have to bribe myself to go in everyday. I've decided that I won't work there another birthday. I'm going to do what I LOVE: decorating cakes. So here's my official 7 month and 21 day notice: My last day is March 6th!! (My birthday is March 7)
Good luck to you!

Here's a link that might interest you:

http://www.pastryscoop.com/conferencesAndEvents_chats.html

There are several transcripts of online chats with well-known cake decorators: Ron Ben Israel, Colette Peters, and others.

At least a couple were asked about their opinions on a culinary education in pastry arts. Read it if you would like to know their opinions!

I agree that it really depends on what you want to do with it in the end. There are a lot of famous, brilliant chefs out there with no classical training, just ooodles of talent! I'd love to train as a pastry chef, but at 34 with 2 young kids, that ain't gonna happen (would have to live in France for a year too!). I'm pretty sure that if I wanted to get a job suppling restaurants, I could. I know most of my stuff is far better than what they offer as desserts - it always seem to be an after thought by the time they get to that course in this country !

Best of luck to you in whatever you decide to do!

Some colleges offer recreational classes in cake
decorating as well as culinary schools.
If you want to expand beyond the cake decorating,
then the pastry arts is probably a way to go.

Thanks everyone for their opinions! And thank you Leta for the website...very interesting! Just more time I will be on the computer looking at cake stuff. I think I will contact the college and get more info.