Pastry program @ Vancouver Community College

[currypuff]

Has anyone had experience taking baking/pastry classes at VCC?

I am sort of wavering between taking the 1 year program full on, or maybe just working for awhile and then doing some upgrading courses.

Big part of me just wants to go there for the basics and foundations and build from there... eg. work a bunch of different places, and then travel a bunch of different places (vive la France!). Of course, one could just start working and go from there, but I'm getting on in years and feel the need to "fast-track" my knowledge...

It seems that their program is one of the best in the city. Their students and instructors are always winning competitions, etc.

Does anyone have anything to say about the level of instruction and their current instructors? Also, in terms of the workload/homework and how that would fit with a part-time job on the side? Any other advice/thoughts?

Thanks...

[gfron1]

currypuff, that's a very specific request and the mighty, magic eGullet may not be able to solve this one. In case it doesn't I'd see who the school is touting as their great graduates and judge the school by where their students are placed. Not quite your answer, but I hope it helps.

[papalolo]

Dear Currypufff, since you are wavering on the full year commitment and just going into the business and learning, why don't you check out NWCAV on Main St and 27th across near Aurora Bistro. NWCAV is small enough so you get alot of one on one time and the head pastry instructor there is more than talented and well connected in the pastry world... I can tell you that the schedule and the learning time is intense but the program is short (15 weeks) and you dont get out with just the basics...you graduate ready to take on anything a kitchen can throw at you. I am an alumni of the school and I got a job 1 month before graduation based on my ability at one of Oregon's most exclusive restaurants...progressed to executive pastry chef and am now opening my own patisserie...thanks to Chef Marco. Do yourself a favor and check out the program. Most cooking schools are led by people that burnt out in the industry and NWCAV is the only school I found where the coooks are so passionate about food that the only way they could express it was teaching right at the height of their careers...If you have any questions email me at papalolo@gmail.com and I can answer any questions from the students perspective and on to building a career.

[CanadianBakin']

I would also recommend looking at NWCAV. http://www.nwcav.com/ I haven't taken the professional course but I have taken their Serious Foodie Pastry Course as well as the advanced course. I have enjoyed it so much I am going back in 2008 for their Serious Foodie culinary course.

Chef Marco is excellent! He is very generous with advice and recipes, very easy to understand and follow. The fulltime students seem to really enjoy it. Some of them even assist in the evening courses.

[currypuff]

Chef Marco is no longer at NWCAV. He's working in China, according to his website? How about the new pastry instructor? Tim Muehlbauer... has anyone taken courses with him?

[CanadianBakin']

I'm sorry to hear that but he's worked at number of places so I guess it's to be expected. Always on to something new and different.

Regarding Chef Tim...I notice that he is from Dubrulle and I believe that the 2 founding chefs of NWCAV were originally from Dubrulle so there's a good chance they were quite familiar with his teaching style before he joined them and is probably excellent as well. I'd be tempted to call NWCAV and see if you could sit in a class for a few hours to see what you think. If you can't make it during the day you could probably sit in on one of the Serious Foodie Pastry evening classes.

[CanadianBakin']

Just wondering if you've visited any of the schools or made any decisions yet?