- Joined Mar 12, 2001
Hello fellow pastry and baking prfossionals and all others.I just wanted to thank everybody for the responces I have got in the past from some of the posts i have brought to the table.For the last 7 months i have been working as a pastry chef instructor at a culinary school that grants an associates degree in applied science. I consider myself to have a great deal of knowledge and pretty good refined skills in breads and in pastry that i have been to acumulate over the past 12 years. I should get to the point. My place of employment allows students to make up any lab classes that they have missed. Some students that i have had missed anywhere from 50 to 80 % of lab classes, and the school is allowing them to try and make up these classes in one or two days. we as instructors are supposed to do what ever we have to do to pass them so that their financial aid doesnt get cut off. so i guess it comes down to money as long as they pay they pass. well i have a problem with that. I went to school 12 years, and i missed 1 day in 2 years. I know there is a mixed crowd here at this site but for me, pastry school was a great start. I have a problem with just giving these students a passing grade when thay dont deserve it. When i hear chefs complaining about new employees that have just got out of school. I can see what they are talking about, I just isnt worth it to me, not for a pay check. I guess what im asking is this common practice in culinary schools, are there any kind laws that could be posibly being broken. thanks for listening.