/ Register

should i stop study hotel management for pastry art.

Discussion in 'General Culinary School Discussions' started by ziee, Dec 7, 2010.

  1. Dec 7, 2010 #1
    ziee

    ziee

    Messages:
    3
    Likes Received:
    10
    Exp:
    Home Cook
    i now studying hotel management. its have been 8month now. now on 3rd sem. 

    but i find myself dint enjoy what i studying now.

    because i doing part time in kitchen (pastry department). i find myself enjoy every single moment there.

    i love what i doing. every day i fell excited and curious to learn new thing.

    i love being in kitchen. even though im being scolded for doing mistake. i will take it as motivation.

    its never let me down. my passion in pastry getting higher and higher.

    i wanted to stop study hotel management and study pastry or culinary art.

    but i not sure is this a right thing to do.

    i love my work more then my study.

    i even skip class if got any function.

    i don't know what to do. 

    please help me.
     
  3. Dec 7, 2010 #2
    theunknowncook

    theunknowncook Banned

    Messages:
    180
    Likes Received:
    12
    Exp:
    Line Cook
    ziee:

    I have studied: Hotel Management, Restaurant Management, Culinary Arts, Baking and Pastry Arts, not to mention, Industrial Arts.

    There is nothing wrong with studying Hotel Management. Many of the Hotel Management courses were also transferable to the Restaurant Management, aka Culinary Management, and Culinary Arts degrees. Much of that coursework was accepted at another college, which I attended many years later. Study and learn as much as you can. You can learn baking and pastry arts, but there are fewer jobs in that industry, and remember this: the hotel General Manager is above the Restaurant Manager, who is above the Executive Chef, who is above the Pastry Chef, who is above the Baker. The Pastry Chef is approximately same in rank as the Executive Sous Chef. Most kitchens do not have Executive Sous Chefs, but only a Sous Chef. Only very large brigade kitchens have Executive Sous Chefs.

    The more job-skills you possess, the more valuable you would be to an employer. I am continually learning as much as possible, in order to keep abreast of the latest cooking, baking, techniques, methods, trends, etc. Good luck in your studies. /img/vbsmilies/smilies/chef.gif
     
  4. Dec 7, 2010 #3
    petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    159
    Exp:
    Professional Chef
    My advice? Finish the Hospitality degree, then go to work in a bakery/pastry shop. After a year working, start thinking about taking courses or culinary school.

    Your hospitality degree will serve you well as an entry into management, sales, etc., a culinary diploma barely qualifies you for an "entry level" (read minimum wage) production job.

    That's MY opinion!