The pastry and culinary industries have grown exponentially, and so have the choices in how and where you train for a pastry career. So, how important is formal training? According to Paige Retus, pastry chef of The Metropolitan Club in the Boston suburb of Chesnut Hill, job applicants who have attended culinary school impress her because "it shows dedication and allows us to communicate in a common language."

In fact, U.S. Department of Labor research confirms that people with formal training in food preparation spend less time in the lower skilled, lower wage kitchen jobs and have an advantage when looking for jobs in better restaurants. And, of course, a good culinary school can help you with job placement, as well as give you those all-important networking connections through its staff and alumni.

So, how do you find the program that's right for you? Following are some key questions to ask when doing your research.

How thorough is the curriculum?
In addition to exciting you, the curriculum should reflect understanding of the industry and what it takes to be a successful pastry chef, and the skills you need to be both qualified and competitive Pay close attention to how much time is devoted to mastering the fundamentals , and how soon and how often you 'll work hands-on. No matter how long the program is, there should be a realistic timeline for what you'll be learning and when. And find out how your skills and progress will be assessed—whether it's on paper—or on a plate.

Who is on your faculty and what are their credentials?
Ideally, you want to train under accomplished chefs who have many years as a professional pastry chef—and maybe even a few awards—under their apron ties. But, learning from chefs who also understand how to teach and communicate their culinary expertise is as important as how many stars they 've accumulated. Look for a program whose faculty is gifted, inspiring and well-qualified as both chefs and teachers. If the school is plugged into the culinary world, there's a good chance you'll also have opportunities to learn from visiting chefs who have strong people skills and enjoy sharing their knowledge, as well.

How long will it take to graduate?
For most people (and particularly career changers), the quicker you can master the skills and get into the workforce, the better. While some schools take years to give you a thorough pastry education, it's possible for you to get the same type of comprehensive training in as little as six months if you choose an intensive program.

How much time will I spend in the kitchen vs. the classroom?
No matter what you're studying, the best way to learn is by doing. The kitchen should be your classroom so, when looking at a school, pay close attention to how much time is actually spent working hands-on in the kitchen, and how long it takes before you do. Don't assume anything. Some schools offer hands-on work from the first day, while others do not.

What is the ratio of students to instructors?
When working hands-on, it's optimal to get close supervision and individualized instruction, so look for small classes with an average 12:1 student-to-teacher ratio. It's also worth asking if teachers are available to assist you during non-class time.

Will I train on the same kind of equipment that I'd find in the workplace?
It's frustrating to train on a certain type of equipment, only to find out that's not what is used in the 'real world.' Make sure that the school's kitchens—including your workstation—are equipped according to industry standard and with the best and most modern equipment available.

Where is the school located?
When it comes to the culinary and pastry field—as in real estate—location is everything. Choosing to study in a major culinary center like New York—where so many of the greats of the culinary world live, shop, and work—not only increases your access to pastry chefs and pastry professionals, but offers more opportunities for you to sample a variety of pastry-related businesses, and potentially intern or work in them.

What other opportunities will I have to broaden my knowledge and experience?
When comparing schools, ask if and how often they offer demos and opportunities to connect with and learn from visiting chefs and restaurateurs. Are these events free to students? Ask about internship opportunities and get a list of recent internship s placements. This is one way of ascertaining how connected they are to the culinary industry. Also, are there student clubs and, if so, what types of activities do they offer?

Do they offer student housing? Financial aid?
Particularly in major cities like New York, it can be a struggle to find secure, affordable and convenient housing for the duration of your study. Some schools offer student housing and some do not. Similarly, the options for financial assistance vary widely. Do they have a Financial Aid office and will they help you secure federal aid, as well as scholarships? How flexible are their financial aid options and, if you're a career changer, is aid available to you?

What is the school's reputation in the industry and among potential employers?
This is one of the most important questions because, in the end, you want to stand out to potential employers. How well are they connected with the culinary world? Inquire about the school's reputation—not just locally, but nationally or internationally. Are employers eager to hire graduates from this school? Even better—do they actively recruit graduates from this school? And, check with industry and professional associations—such as the James Beard Foundation, International Association of Culinary Professionals (IACP), and Women Chefs and Restaurateurs (WCR)—to find out how active they are and if they're well-recognized.

How will the school support me in my job search?
Don't assume anything. Some schools only offer tips for how to write a resumé and leave the rest to you. Look for the school that will not only help you with your resumé, but provide ongoing career advisement and placement—from your first job to your last.

Where do your alumni work?
Here's the true test of how good a program is. Whose footsteps are you following in? This question is also helpful if you don't want to work as a pastry chef, but would prefer to work in the culinary media or broadcasting, catering, specialty foods, retail or another pastry-related career. Not only will you learn where you may go with your education, but where you'll have a built-in network of contacts.

As mentioned earlier, there are limitless paths you can pursue in the ever-widening pastry world, and many ways to get there. We hope this helps you find the sweetest route to where you want to go. Best of luck!