Looking for a Culinary Arts Program?
Atlantic Culinary Academy (NH)
California Culinary Academy
International Culinary Academy (PA)
The Cooking & Hospitality Institute of Chicago
Western Culinary Institute (OR)
California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX
|By Irishemily (Irishemily) on Wednesday, February 02, 2005 - 01:00 pm: Edit|
I am interested in attending culinary school (pastry/baking), but I need to find financial aid! I know that I won't qualify for some (federal) because I already have a degree (BA in International Relations). I have about 5 years of experience in the industry (as a Baker and a Cake Decorator). I would like to specialize in chocolate and one day have my own chocolate shop/bakery. Any ideas where to find financial aid? And more importantly, should I go to Europe to study or stay here in the states?
|By Andapanda (Andapanda) on Saturday, February 12, 2005 - 02:48 pm: Edit|
I empathize with you. I returned to school after years of cooking to study baking and pastry arts. I also have a B.A. degree(Industrial Arts) which precluded me from consideration for federal financial aid and scholarships.
I work two jobs and attend school full time. Sleep is a scarce commodity. Check out my posts on the "WanaBe a Chef: LCB London--patience for the 'same old question'" post(and my other posts about pastry programs).
Whether you study pastry arts in Europe or the U.S.A. is a personal decision that only you can decide. Can you afford to live overseas? You can still get a decent education in pastry arts in the U.S.A. without having to travel to Europe, but if you can afford it, I will ask around for some reputable chocolate programs in Europe.
The school which I currently attend, plans to be offering an A.S. degree in Baking and Pastry Arts (tentatively) by the Fall 2007 semester with advanced courses in pastries, and chocolates(and sugar work?).
It would be impractical for me to stay here until then to earn the A.S. degree. I must continue with my career elsewhere.
Feel free to contact me off the forum. Take care.
|By Chefmanny (Chefmanny) on Sunday, February 13, 2005 - 12:17 pm: Edit|
|By Andapanda (Andapanda) on Monday, February 14, 2005 - 03:36 pm: Edit|
Have you asked your local ACF chapter if it has a scholarship?
American Culinary Federation.
Also, ask the school(s) which you intend to enroll at if its financial aid office(s) have any local scholarships which are not listed with the national scholarship listing services.
|By Andapanda (Andapanda) on Saturday, February 19, 2005 - 04:28 pm: Edit|
Article about serum cholesterol in cocoa butter from the World Cocoa Foundation:
|By Andapanda (Andapanda) on Monday, February 21, 2005 - 09:11 am: Edit|
Methods for the determination of fat content in cocoa beans and chocolate.
|By Andapanda (Andapanda) on Monday, February 21, 2005 - 09:15 am: Edit|
Interesterification in use for the production of confectionary fats.
|By Andapanda (Andapanda) on Monday, February 21, 2005 - 09:22 am: Edit|
Nutritional Consequences of Confectionary Fats.
|By Andapanda (Andapanda) on Monday, February 21, 2005 - 09:24 am: Edit|
Oil of Theobroma.
|By Andapanda (Andapanda) on Monday, February 21, 2005 - 07:10 pm: Edit|
Melting Point of Cocoa Butter.
|By Andapanda (Andapanda) on Monday, February 21, 2005 - 07:13 pm: Edit|