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Was it worth it? (long one) ...pastry school? - Page 3

post #31 of 38
My program was 18 months full time days, 3 years half time nights. AA degree at the end.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #32 of 38
Thread Starter 
You all made some very good points since the last time I was here, lots to ponder. I think for me the best way to proceed is make sure all my research is done & take a specialty class to determine a good fit w/the chef and school before taking the final jump. Thanks again icon_biggrin.gif

Brooke420, one of the programs I was considering consisted of a 16 week-long-study to obtain a pastry certificate and a 37 week-long-Professional Pastry Chef's Program to obtain what they consider a professional diploma. Both programs require a 19-hour schedule which is broken down to two 8-hour labs (hands on) and one 3-hour seminar (lectures). They offer both day and evening options. HTH
post #33 of 38
Brooke420, one of the programs I was considering consisted of a 16 week-long-study to obtain a pastry certificate and a 37 week-long-Professional Pastry Chef's Program to obtain what they consider a professional diploma. Both programs require a 19-hour schedule which is broken down to two 8-hour labs (hands on) and one 3-hour seminar (lectures). They offer both day and evening options. HTH[/quote]

Anasasi,

Thanks for the information. Either of those would be a good option for me if I only lived close enough to a school. St. Louis is the closest large city. They just opened, or are opening, a Le Cordon Bleu school there. However, they do not offer a pastry program there at this time. Hopefully they will get one in the future. For now I'll have to learn all that I can from fantastic websites like this one and books. Thanks for taking the time to answer.
Brooke
post #34 of 38
Thanks everyone for sharing your thoughts. I had a lot of questions about school too. Many of my questions are now answered! Thank you all! thumbs_up.gif
post #35 of 38
I am just a year away from getting my undergrad in marketing and I LOVE everything to do with cakes and decorating and baking! I want to open up my own cake/pastry shop when I am older. Right now I'm trying to decide if I should go to pastry school when I'm done with my undergrad. Any advice????? Is it something that should be done before opening up a business?
Much appreciated!!! icon_biggrin.gif
post #36 of 38
I am a current pastry arts student and will be graduating in 2010...I am also starting a cake decorating business from home. I won't call this advice...just a little sample of what I'm experiencing. I go to school full time and I'm learning tons...but, I really just want to be an awesome cake decorator. Majoring in Pastry arts, I'm taking baking, chocolate arts, quantity baking, breads of the world, pastries, plated desserts, retail bakery management, sugar arts...and the list goes on.

With me trying to start my business, I spend a lot of time away at school learning skills that are great, but not necessarily what I need at the moment. But, on the other hand...taking the chocolates course and sugar arts has given me skills that I incorporate in a lot of my cakes. It also has opened another aspect of my business which is being able to offer showpieces in chocolate and poured and blown sugar.

On top of all of that, I have four kids and a hubby to manage. So, think hard about it. School can be time consuming and expensive but can also be a boost that your business needs.
post #37 of 38

Pennywells, where did you learn to make cakes?

post #38 of 38

This thread is 4 years old....you may not get an answer....

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