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Posted at February 27, 2012, 7:24 pm: Hi All, I'm interested in enrolling at Le Cordon Bleu Sydney to take up Pastries. But I wonder if I will be satisfied with their style of teaching. I know I can send them an email regarding my queries but I had a not-so-good experience with one culinary school in my area which told me that they will give students this and that but they never happened. So I figure that it's better to hear from their old students. Does anyone here know the answers to these questions? How many weeks/months does the complete pastry course (basic, intermediate, and advance) last?Are the classes held daily? And how many hours do they last in a day?Do they spend more time teaching theories or do students spend more time developing hands on skills in the kitchen?How many recipes do the students finish in a day?Do they make pastries from start to finish? Individually or group work? In my old school, we are divided into groups and each group need to finish only one type of dessert to serve 40 people. Since there are a lot of us in a group, I end up doing just one component in a day.. like for Opera Cake, I will just be assigned to make the ganache.Are students required to bake at home and bring it to school the next day? If so, how do foreign students who live in dorms without ovens get by?What is the maximum number of students in one class?How often do they give exams? Written and practical exams?Do they assist students in finding a part time job while studying?Do they allow students to take pictures of the baked goods in the kitchen?Do students have free meal?Do they take home the baked goods?I hope someone here can answer these. Thanks!!! Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:Fruit PateNEw Here Good Morning Everyone Dinner Party Appetizer Suggestion mis.en.place. omelets and pans Chocolate Chip Brownies buttercream frosting las vegas Hello Everyone This looks like the place to start... Catering Warehouse Management The Institute of culinary Education Culinary Management Diploma Program Blue Pepsi and Vanilla Coke?? I'm New! Cream puffs what is the different "waffle mix" "pancake mix"?? Got Chicken!- What are some good chicken recipes? Need recipe for chocolate mousse chefs 'pants'.... unhealthy and super tasty pastires & cookies Winter Melon A Question of Copyright? Cantaloupe Soup Egg Dilemma ATK BEEF BRAISED in Barolo Making a list of regional specialties eclair problems Hi ya Can anyone give me some advice? Culinary Arts Textbooks for Sale Go Figure! Greetings! Metric System Top 10 Pickup Lines Used By Chefs Spicy Crab Meat Kueh Pie Tee Biaggi's: How do they do it? Happy Anniversary Namaste !! Woodfire oven blueprints coconut cake Falafel Ball Tools Birthday Cake - white cake plain ole chicken salad Staffing Bravo show Roasted Turkey and Hummus Wraps A new comer in culinary line need something to make with scallops This is where I work - with pictures! |