Baking, basic, boring

Baking II continued this afternoon. Despite winning baking contests in the past, I don’t enjoy baking in the least, and I had been putting off my 2nd baking class (even trying to get out of it at one point) until the last possible semester. Now that I’m in the thick of it, I wish I had taken it immediately after Baking I, because I’m finding it incredibly remedial along side my upper level classes. Don’t get me wrong, our chef instructor is amazing – he’s insightful, passionate, and everything you’d want in an instructor. But, I can’t seem to get excited about making quick breads for the millionth time.

Chef gave the thumbs up for me to test some gluten-free recipes in class, which would make things a little more interesting, but I’ve hesitated because I have two other baking partners who are really enjoying the regular baking assignments we’re receiving, and I don’t want to ruin their experience.

Next week we’ll be diving into yeast breads, so that should be more challenging since most of my yeast bread experience has only been with pizza dough.

Moral of the story, don’t put off your lower level classes — get them out of the way as soon as possible so you feel like you’re always learning and being challenged, instead of feeling like you’re going backwards.

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            Baking & Pastry (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Professional Pastry Arts
            • 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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            Techniques and Art of Professional Cake Decorating
            • 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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            • Flexible Scheduling
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            Baking and Pastry Specialist
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits