Hi, I'm new to the forum and am glad to have found a place to look around for information on cooking, baking and culinary experience. I've worked and trained as a graphic designer and illustrator and am now looking to attend culinary school as cooking/baking has long been another passion and I've wanted to own and run my own bakeshop one day. I saw this section and thought I'd ask about George Brown College in Toronto. I am a California native looking to attend school in Toronto for fall of next year. I was told about George Brown College a month or so ago when I asked about culinary schools and programs on another discussion board (unrelated to cooking/baking) in that greater Toronto area. Looking to be near or in downtown Toronto since that's where most of the resources are and transportation options are central (I wouldn't have a car in the city as an international student). Does anyone know much about this school and their pastry programs? I have since contacted someone from the school about which program is best for my needs. They recommended the Baking and Pastry Arts Management program which is a 2 year diploma program. My goals is to not only attend school in the Toronto area, but to find work there eventually so that I can make the transition to living and working there in the food industry and hopefully starting a bakery. I know that requires me to get sponsored work in the area at some point. I began earlier this year "starting" a bakery here in Los Angeles which simply means I have completed all of the paperwork to establish my business name as an LLC. I was going to open up the bakery here. I also became SafeServ certified. I don't know if that means much in Canada or if there's something equivalent there that would recognize my SafeServ status. I must also mention that I am self-taught as a baker and a cook (cakes/cupcakes, buttercream icings, bars/brownies, cookies, pies and so forth). I don't have any professional experience in a commercial kitchen or as a professional baker/pastry chef. So I know I need some professional experience in a commercial setting and professional training. I was hoping that attending culinary school will help me to get my foot in the door, learn the necessary skills to become a competent professional pastry chef and to get some experience through academic networks working in a commercial kitchen setting...before I officially launch running a bakeshop. The program that was recommended to me is supposed to train students in the pastry arts while teaching them business skills for business ownership or food managerial positions. If anyone has any reviews on George Brown, any other schools and pastry programs in/near the down Toronto area or general advice on making the transition into culinary school, I'd be ever so grateful for the help.