I completely blanked out, as mentioned previously, and missed the tuition deadline for summer session classes. Rightfully so, they bumped me out of Quantity I. Thankfully my super-awesome advisor flipped a switch and allowed me to skip over Q-1 and go right into Baking and Pastry I. I was so excited and happy that I failed to realize this class will be taking place during 100 degree Florida weather with 100% humidity. Nice.
I’m still excited though - maybe I’ll loose those last ten pounds sweating in the baking kitchen. I’m also excited because I’ll have the same Chef instructor I had for Food and Bev. Management. He’s really nice, really funny, laid back. Love it!
PR for the Pie Championship is underway, which I’m excited about. I’m not sure quite what to expect, but ready for it. I also just finished recording with Maggie Mistal on Martha Stewart Radio today, which will air June 3rd. We chatted about my culinary career and how I’m hoping to merge that with my marketing/film experience.
There are two Sous Chef positions that just opened up at Disney. One is part time, the other full time. I asked about the part time position, which is thankfully salaried. I know I’m not qualified in the sense that I don’t have 5 years of culinary experience, nor do I have my certificate or culinary degree yet. But, I have a lot of management experience and a damn good mentor at Disney. I’m hoping they might consider, with the promise I work my tail off on my own time learning each and every station. I know I’d be in WAY over my head, but if the opportunity is there, I’d like to take the chance.
Any advice? I’m fairly certain I’d be picked on, possibly resented, and not taken seriously at first, if the rest of the crew found out how little experience I have…ugh.
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What is quantity 1? Also, isnt there air conditioning in your BPA building? High humidity can ruin any number of pastries….but if your doing breads and cookies and such I can see why there wouldnt be A/C.
As for working at disney…go for it! You will always find it difficult to work with guys as a woman. Especially if you have power over them! You just have to be true to yourself and stand up to them, just ignoring it and letting things go wont help….ive been in enough situations like that for it to make a difference. Good luck and im sure you will be great!
Hi Sweet Kell!
Yes, we do have air conditioning, but I’ve heard in the summer months it sometimes doesn’t feel as cool with the ovens on when it’s 90 degrees outside…plus the walk to and from the car, etc.
Thanks for your advice on supervising. Disney is definitely a boys club - female chefs are few and far between, and executive or chef de cuisine female chefs are unheard of - I believe, to date, there is only one.
Forgot…Quantity I is just a basic intro to cooking class. I think it’s really supposed to be “Quality” instead, no one caught the error and it stuck.
gotcha, that makes much more sense now. I was racking my brain trying to think what kind of class quality would be!
I get what your saying about the AC, currently living in CO and growing up in Michigan, I forget that some people live in 90 degree climates all year round! Good luck, try not to get heat exhaustion ok?
Hi Dawn,
I will be relocating to the Orlando area and I was interested an a career change myself. I am currently a dietitian but really have a passion for baking/pastry. I initially was looking at Le Cordon Bleu in Orlando but their tuition is much too steep for me. I had no idea there was a culinary program in a community college such as Valencia till I read your blog. Thank you! I was checking out the website and the tuition doesn’t seem too bad at all if I’m understanding it correctly. I would love to get your input on the school and your thoughts on attending a more affordable culinary school such as Valencia versus the expensive ones. Thank so much.
Hi Sleekset,
Yes, last time I checked, Orlando Culinary Academy was approx. $43K, and the Professional Culinary Institute of Orlando was about $23K. Both would only accept full time students.
I’m really happy with Valencia’s culinary program. The price is fantastic - the certificate is roughly $2500, and the AAS degree is about $5000, plus books and student fees. It’s much more affordable, and they let you attend part time, which was a BIG plus for me.
Price and schedule flexibility aside, Chef instructors are excellent - it’s a fun environment. It’s definitely challenging, just like any culinary school program would be (really, food safety kicked my butt!), but I think a little more laid back, which is a great combo. Many of the Chef instructors are still working in the industry in addition to teaching, so we receive a lot of practical, current industry stories, trends and standards from them, which is great.
And because of partnerships with Disney, Darden and other area hospitality groups, the culinary dept. offers a lot of great volunteer opportunities and externships.
In my opinion, for the Orlando area, you get the same excellent culinary education from Valencia, but without the high price tag.
Hi Dawn,
Thanks for your response! I’m glad to hear that Valencia is such a good school because I really didn’t want to put myself in debt paying a crazy tuition! The fact that they allow students to attend part-time is awesome because I’m sure most people are working as I hope to be too. Does Valencia’s career center help students find jobs/paid externships while attending school? Also, were you able to transfer credits you had from your previous degree to Valencia. I already have a bachelors so I’m hoping to transfer over the basic education classes I have already taken.
I am most likely going to apply for the fall semester. How far along are you?
I’m in my 2nd semester, starting with summer session next week. I can only swing one class per session though, so it will take me about another year and a half to complete the program.
Yes, after you enroll, Patricia, our culinary advisor, can work with you on your job search and externships - she’s really nice and bends over backwards for us.
And yes, as far as I understand you can transfer applicable credits - all of mine appear on my record card for Valencia. There is an office in the student center that can help with questions about credit transfers.
Let me know how everything goes!
-Dawn
for what I read about Valencia´s program, I think Quantity Food Production (I, II and III) should mean Preparation of Food in Large Quantities… am I right?
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