<p>My D (junior in H/S) wants to be a pastry chef...in particular, someday would like to own her own bakery/luncheon restaurant/wine bar - type place or do great catering. (I know, sort of vague). She wants to own her own place, not work run a school/hospital, or be a dietician, etc.</p>
<p>Our research reveals that there are culinary schools (for-profit places or community colleges with a 2-year degree) or there are traditional colleges with hospitality degrees (see above).</p>
<p>She would like a traditional college experience, but ending up with enough business and culinary experience to hit the ground running.</p>
<p>Try hotel and restaurant management–(UNLV has a great department or NAU <a href=“http://hrm.nau.edu/[/url]”>http://hrm.nau.edu/</a>) and get a sous-chef job or assistant pastry chef job part time. I survived as a sous chef and later as a bartender during grad school.</p>
<p>My cousin just got out of Johnson & Wales. He loved it. I think it’s the closest thing you are going to find to a “real” culinary/college experience hybrid.</p>
<p>A friend’s daughter just started at UNH in their culinary program. She also wants to be a pastry chef. She’s having a great time, and it’s certainly a college experience!</p>
<p>Texas Tech has a great RHIM department (Restaurant Hotel and Institutional Management) </p>
<p>The program is geared toward three types of students: 1. Entrepreneurs who want to some day own a business (whether it is those who want to own a restaurant or those that want a Hotel with a Restaurant and Bar) 2. Those that want to work in Corporate Food Service 3. Those that want to work at resorts.</p>
<p>It is a very unique program in that the restaurant lab for the program is located on the top floor of one of the largest buildings in the city (although honestly that is not saying much) Which leads to an awesome dinning experience.</p>