This is the worst school anyone could ever attend. After initialing reviewing the school for attendance and employment, I uncovered unethical proceedings that were taking place. There was no one in financial aid that could assist a student with what they qualified for in funding, but yet they were able to start their program, receive book, and receive their uniforms. International students were expected to pay their tuition and room and board in advance, but yet were never issued I-20s to be able to get into the country and attend the school. Again, there was no one hired, trained or educated in attending to these types of individuals. The company Director, and Owner, as well as owner's daughter flew out of the country to attend a pastry event that had nothing to do with any one other than the owner, and all on company expenses which left the campus unattended for an entire week. The Dept. of Education notified the Director while she was on her trip that they would be coming in for an audit of the files, the Director came back into town and the night before had everyone on campus running around and trying to fix and fudge student files so that they were "legal" for the audit the next day. Every one was expected to be present for the entire night until items were fixed. Admissions had to pull students out of class that day to have them sign documents that should have been completed prior to their beginning class; with some students being in class for over 6 months already, and their documents were no where to be found. This is the worst run school, with lack of training, policies and procedures. They have no management skills and are unethical in every entity of the campus and what is stands for. I would be ashamed to receive my diploma from this institution, regardless of whether it was from a world reknowned chef, or not. Ridiculous management. Poorly ran school. Their vision and mission, or lack thereof, is not represented by anyone that works there.

As a graduate of the Notter School of Pastry Arts as of Dec. 16, 2011, I feel I have received a very good education from them. I thoroughly enjoyed all of my classes. They use the best ingredients, equipment and supplies were plentiful, and I thought that the teaching chefs had tons of experience and did a great job passing on their knowledge to their students. Chef Notter is a world class pastry chef who personally taught 2 of my classes. Although it took me a little while to find a job, I am happy to say that I'm working at a Hilton here in Orlando and I love it!

Is their system perfect? No, but I went to school to learn the art of pastry and to get a job in the field and that's exactly what I did. You should go to the school and personally talk to the chefs there. I'm sure they'd be more than happy to talk to you about the school, the program, and to show you around. Best of luck to you!