A Ban on Bake Sales?!

I recently wrote an essay for my English class refuting an article that I read from the Washington Post. The article was about how several states are now banning bake sales at schools because they lead to childhood obesity. When reading this, I was astounded to hear that legislation has really banned such an important part of growing up! And, why ban bake sales when you have children at a cafeteria that offers them noting but fried food, processed meats, and plastic cheeses?!

Bad Diet?
Just visiting a bake sale, whether or not you buy and subsequently eat said item, does not mean that you will develop unhealthy diet habits. Having the occasional sweet dessert is encouraged in most 'healthy' diets; this is to support you to stay eating healthy on a regular basis and make you less likely break your diet and binge on high-fat foods.

For The Kids?
Bake sales are typically held at schools during after-school functions such as parent-teacher conferences, school events, plays, and other fundraisers. This means that the majority of patrons of a bake-sale are parents or other adults, not the students. "Removing bake sales will greatly impact the way children think about food, and will not have the desire to eat as many fatty foods like cupcakes and rice-crispy treats," one anonymous congressman wrote. If parents and other adults yet not students are the majority of the customers of bake sales, then the foods offered at a bake sale will not greatly affect the diet of students. This fact shows that removing bake-sales from schools will only be a detriment for students and will only remove a valuable opportunity to learn, not positively or negatively affect the diet of students.

What is the impact?
Each day, thousands of students across this country eat from cafeteria’s that offer mostly high-fat foods to choose from, thus these children are exposed to and are living on an unhealthy diet. Bake sales are typically only held once a month, if not less. So, if bake sales are only held on an infrequent basis, are mostly occurring after school hours, and are typically visited by parents and other adults, it only takes simple math to see that bake sales do not greatly affect the diets of students, and that removing bake sales from school will not positively affect the way that students eat on a daily basis. A better alternative is to completely redesign the meals offered each day to students in the cafeterias; this would be the only way, besides what the child eats at home, to change the diet of students to a healthier lifestyle.

Only about food?
A bake sale is an incalculable place that a student will learn about accounting, how to handle money, and managing a business. While the classroom setting of reading from a book and subsequently taking quizzes is a proven teaching system that enables millions of children to learn, there are still the students that have a difficult time learning in that way. Most students learn best by physically going through the process of the task at hand; handling money in a real world situation is sometimes the best or only way for a student to comprehend simple math. For any child, having real-world experience is the best way to practice and continue learning about any subject. The expertise learned from running a bake sale is a skill that a student will be able to use on a daily basis for the rest of their lives.

It's clear to see that while the intentions behind banning bake sales was for the well-being of the student, taking away such a valuable learning experience would be a detriment to all students. Bake sales give thousands of children the chance to learn about managing and running a business, accounting and simple math, and even communication skills. To take this away from students is denying them a key part of their education that could affect the rest of their lives.

I found these pictures online after listening to the radio about how many students protested the newly passed law banning bake sales at school in New York.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            3 Program(s) Found
            • Founded in 1979 as the Star Technical Institute school group, offering career training in drafting and design.
            • Provides education and training towards employment in the healthcare, culinary, baking, beauty, and hospitality career fields.
            • Their Fast Track Diploma/Certificate Programs can enable students to be job-ready in as little as eight months.
            • A Career Services Office helps match graduates with potential employers.
            • Accredited by the Accrediting Commission for Career Schools and Colleges and approved by the U.S. Department of Education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            The Chef's Academy , Indianapolis
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
            • Offers intern and externship placement assistance for real-world experience.
            • Offers programs in culinary arts, pastry arts, and hospitality & restaurant management.
            • Accredited by the American Culinary Federation Education Foundation (ACFEF).
            • 2 campus locations in Indianapolis, Indiana and Morrisville, North Carolina.
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