Getting back to good with baking

Confession: I hate baking.

It’s Monday. I’m just coming off of spring break. I’m thinking of dozens of reasons why NOT to go to baking class today. The first and biggest reason is because I hate it. Literally, no bones about it. I loathe going to baking class. I regret putting it off until my last semester. And my stomach is in knots thinking about having to measure/bake/clean/measure/clean/bake/clean/clean/clean this afternoon.

I love the chef instructor — he’s fun, good at his job and all that. But I hate the baking process. Pouting as I write this, I’m also using my psych-101 course experience to analyze why I hate it so much. Why?

I finally realized, after about 30-minutes of soul searching, that I hate baking because I stink at it. I’m terrible, awful, no good at baking. And it dawned on me that we enjoy the things at which we are good, and don’t enjoy things at which we are bad.

For whatever reason, this smart girl can’t seem to get her head around the ratios of baking. And yes, I even have Ruhlman’s Ratio book. I get the science behind baking, but if you asked me to throw together a cookie or a cake without a recipe, I could certainly guess the correct ingredients, but would stumble over the amounts of each and mixing methods. Perhaps it’s because I don’t do it often enough?

I love cooking though, and can’t get enough of it. I’m good at it. I love making sauces. I’m good at it. I love braising and pan searing and poaching. I’m good at it. I love mixing spice blends and creating flavor profiles. I’m good at it.

I just wish I could get back to good with baking so I might like it better one of these days. In the meantime, I have 36 more hours of baking class left to the semester. Tick, tock…

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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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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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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            Good for Working Adults
            • Flexible Scheduling
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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
            • Scholarships, grants, and other financial aid opportunities are available to students who qualify.
            • 40,000 square foot campus facility, including a full-service restaurant and dining room, a kitchen amphitheatre, 3 demonstration labs, and more.
            • Student clubs and activities include several culinary competitions, student video demonstrations, and the garden club.
            • Programs include advanced culinary arts, baking & pastry, and hospitality & culinary management.
            • Accredited by the American Culinary Federation (ACF) Education Foundation.
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            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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