Frequently Asked Questions
1) Do I need culinary experience to attend the Notter School's European Pastry and Baking Program?
Absolutely not. This program has been designed for everyone from professionals to enthusiasts. Whether you're working to become a master to exploring new culinary frontiers, we provide you with tools and support to help you achieve your goals.
2) How long does it take to get started in a pastry career?
It only takes 24 weeks to get you started with a solid foundation in the enchanting world of pastry arts. That's what our European Pastry and Baking Program (EPBP) can do for you.
3) What will a diploma do for me?
Earning a Notter School EPBP diploma will not only enrich your knowledge, skill and competence, it will also provide you with an accredited certificate from one of the finest, industry-leading pastry schools. With these credentials, your door is open to endless opportunities.
4) What kind of career opportunities will be available to me after graduation?
Your horizon is endless: From a 5 star hotel to exotic global resorts to international regions – these are just a few of the choices in a culinary career.
5) Will I have career support after graduation?
Absolutely. With Notter School's unique placement program and partnerships worldwide and our commitment to your lifelong success, we not only help you with your placement but also give you free demos for continued learning.
6) What training will my instructors have?
Every Notter School instructor has been specially selected with qualifications that match our high standards. Our instructors are all elite chefs that are also learning through our continuing learning program that was developed and put in place by Chef Notter himself.
7) Will Chef Notter be my instructor?
Yes, Chef Notter will be actively involved in every class.
8) How many students in a class?
Notter School is proud to continue the history of a low student-teacher ratio with no more than 16 students per instructor and a teaching assistant.
9) What are the total tuition costs?
In the class enrolling January 2008, the total charges for tuition, books, uniform and supply fees are $19,100 for the program. For the first class enrolling for July 2008, the total charges for tuition, books, uniform and supply fees are $18,600 for the entire program.
10) Can I work while attending the European Pastry and Baking Program?
The EPBP is design with your schedule in mind. Attending classes four days a week Monday through Thursday gives students ample time to put theory into practice and polish kitchen skills, while still dedicating time for study. NS's staff advises and guides you on career choices, while you're with us as well as after you graduate.
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