Baking and Pastry Program, CCSF

So you know how, when you are suddenly thrust into the world of reality after 15 to 20 years of K-​12 + college, you are shell shocked at myriad things? Not the least of which is the feeling that school was a big pile of horse manure, cuz no place can operate without a bottom line.
Yeah, don’t scoff at me; it happened to you, too. That sense of self is a takes-​one-​to-​know-​one.
This baking program? The antithesis of the la-​la land my undergrad program was. This is the vein I *wish* my original higher educational path had run in, one much more like an apprenticeship. The one that says, «Hey, welcome, glad you want to learn; let’s throw you into the realistic mix get your hands dirty, let you screw up or succeed in your own time. And let’s call it all a learning experience so you don’t have to pay me and I don’t have to pay you, but we both still end up very satisfied, and with what we originally sought.»
The formidable Chef Betsy instructs, and talk about a woman of multiple facets… to describe it in words may be impossible, to learn from her teaching scratches the surface. If you’re interested in dedicating yourself to two full semesters of hard mental and physical work to learn the basics of commercial baking, I could not dream up a better program.

This a a FREE, that right I said FREE baking and pastry program offered at the City College Downtown Campus. The class all aspects of baking and pastry, from yeasted doughs, and breads to laminated doughs, and cake decorating. The class is a big commitment – 6am-​noon, M-​F for 2 semesters but when you are done you will have no loan to repay.
The instructor is baker with over 30 years experience and she know how to teach adults form all backgrounds. I am very happy I found this class – before plunking down 25k for the Sf baking institute (which I am sure is a great school but completely out of my price range.)