I want to learn to be a pastry chef, that is, to learn to make bread cakes. Is it better to study in a professional training school or to be an apprentice in a shop? Which one learns quickly and comprehensively? Schools and shops have their own advantages and disadvantages. School learning is more systematic and comprehensive, especially theory, which is learned relatively quickly, usually as short as one or two months and as long as one year. But it is precisely because the school has to learn theory that the actual operation is less than that in the store. You need to exercise in the store for a while after school before you can operate independently. In addition, the varieties learned by the school cannot be the latest. On the contrary, shops have many business opportunities and new varieties, but they just stay in business and lack theoretical basis. In the future, you should develop yourself, especially you should improve your technology to a certain extent. Theory is necessary. Moreover, it is generally impossible to learn everything in the store. You are usually arranged to make bread. During this time, you will make bread and won't touch cakes and other snacks. Personally, I suggest studying at school for two months, then working in the store for a few months, and then I can open my own shop. In school, you mainly study the theory and basic operation systematically. In the shop, you mainly study the practical technology and formula. In addition, you have to learn the management and business model of the shop so as to practice the operation more skillfully.