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HELP with culinary schools!!! [moved from General Topics]

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  • yum Jul 3, 2006 05:42 AM
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I am considering going to culinary school for baking/patisserie...can anyone help me with some information? what is the name of the really good school in NY and is the tuition crazy or is it worth it to go all the way to paris to le cordon bleu? thanks for your help!

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  1. I believe The Culinary Institute of America in Hyde Park, NY is the "really good school" of which you speak. They are on the web at ciachef.edu, where you can find all the info you'll need and more. Tuition isn't cheap, but all standard financial aid is available and it's also an accelerated program. You can get an associate's degree in less than two years and a bachelor's in slightly over three.

    1. Where are you located? Get a Shaw Guide to Cooking Schools and do some research about programs close to where you live. There are more than you think.
      In addition to the Hyde Park, NY location, the CIA also has a pastry program at Greystone in the Napa Valley, CA. The pastry program alone is shorter than the entire culinary program.
      Good luck in your studies.

      1. I got my pastry degree from the Culinary Institute of America at Greystone in St. Helena, CA. Since I already had a college degree and knew that I wanted to hone my culinary skills in Baking and Pastry, the 30 week Certificate Program was perfect for me. The instructors are outstanding, and when I graduated a little more than a year ago it was still sort of an "undiscovered" program. Class size was small (I was one of 12) and the attention given my instructors was very good. Plus, there are priceless networking opportunities on that campus! Yes, it cost me a pretty penny, but it was actually less expensive that some other programs (CCA, ICE, etc.). And Catherine Euker-Reble, who handles admissions for the California Campus, was most helpful with things like financial aid and scholarships, plus help with housing, etc. I cannot recommend this program enough!

        Best of luck to you!

        1. There is a Cordon Bleu school in Ottawa, Canada (where I live), so you don't have to go all the way to Paris.

          1. A good friend of mine went to The French Pastry School in Chicago and can't recommend it highly enough.

            http://www.frenchpastryschool.com/

            I can't remember the cost -- maybe $16K the last time I looked?

            1. It also depends on whether you've been to college or not and how long you want to spend in school. FCI (French Culinary Institute) in NYC has an excellent full-time pastry course that lasts 6 months....its obviously not going to be the same as a longer course (e.g. at CIA), but is more appropriate if your looking for a faster-track. Its not cheap (~$35,000), but then again, neither is the CIA. Plus, it's in the heart of NYC...which gives a *huge* amount of very different intern possibilities during school.

              1. ICE (Institute of Culinary Education) has a 6~9 month Pastry program for about $24K.

                I'm currently a student in the culinary department and I did a work/study program so school is costing me $0.