The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High education for future bakers

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saumhain's picture
saumhain

High education for future bakers

It might sound like a weird question, but honestly don't know where else to write. The thing is I am learning to bake bread for a year now and think I want to become a professional baker. And I am also seeking for all the possible opportunities to study abroad (I am from Russia).


The question is


are there any colleges/universities, international students-friendly, giving baking classes?


It might also be in Germany/Austria, since I know german pretty good.

Candango's picture
Candango

Молодая девушка.  Поздравляю вас.  It is obvious that you have at least three languages (Russian, English and German), and perhaps another regional language from the former USSR.  Congratulations, and welcome to TFL.


I understand the desire to study abroad, but if you are still currently in Russia, would it not be less expensive to take your initial studies there?  I am thinking that the type of training you are seeking, such as a professional baking school, might be quite expensive in the West, as opposed to Moscow, St. Petersburg or Kiev, no?


I will let others chime in with suggestions as to schools, as wish you all the best.  Candango.

CanuckJim's picture
CanuckJim

There is a bunch: San Francisco Baking Institute, New York School for the Culinary Arts, Cordon Bleu Boulangerie (very old school), King Arthur Flour Professional.  All are expensive, time consuming, with large classes.  There are others, smaller classes, more intense, less expensive.  Send me an email if you're interested in more info.


CJ

gerhard's picture
gerhard

Baking is a trade in Germany and you progress from apprentice to journeyman and then to Master Baker.  It is not a short term commitment each stage will take multiple years to achieve.  

Gerhard

yozzause's picture
yozzause

In Australia too Baking is a trade, it was a five year apprenticeship, mine was the first that was four years when I started  way back  in 1965, I think it may now be a 3 year apprenticeship with an employer and time spent at a technical college. The term Master Baker here is usually that given to a baker that owns his business rather than a higher qualification. I have heard the term used by a one particular person said quickly and with great conviction, "I'm  a MASTERBAKER!" the funny thing being it sounds so much like Masturbator and in his case is probably a lot closer to the truth.

Another amusing thing that I have noticed in the local newspaper, there has been an advertisement running for a Baker at a very popular and delightful seaside country town in the South West of Western Australia  that reads wanted Baker must be able to Bake Bread.  

It has been running for weeks until just recently so either they have found a baker that can bake bread or perhaps given up.

Kind regards Derek  

breadfuji's picture
breadfuji

you have an Entrepreneurship potential; you could have your own bakery business someday. but first you must work in a bakery of your choice to learn the business of the trade. best of luck.