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Skills, Pastry and degrees

Apart from ordinary campaigning I also attended two Birmingham Hustings sessions today. At both of them the issue of scrapping tuition fees came up. There was also the question of how we obtain better skills.

I take a slightly unorthodox position on the matter of tertiary education. For example I have great difficulty understanding why someone should have a Batchelor of Science degree to be a pastry chef.

This comes to the link.

The course is: International Culinary Arts (Pastry) BSc (Hons)
"This course prepares you for a career in the international hospitality industry and enables you to seek a position as a pastry chef or senior pastry cook on graduation. Stimulating your creativity, the course will give you state-of-the-art, technical skills by giving you the opportunity to practise your craft in our training kitchen."

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