From baker to law student: ‘Sometimes I walk across the campus and think, wow, I’m really here!’

After years of working as a pastry chef, second-year Global Law student Claudia Schroën (26) decided to make a career change. She traded cakes and chocolate for stacks of legal textbooks. Through MBO (vocational education) and HBO (university of applied sciences), she made her way to university: ‘I am the first in my family to study at university.‘

What path did you take to get into university?
‘I followed a somewhat unconventional route. After completing VMBO-T (theoretical pathway in Dutch secondary education), I moved on to an MBO level 3 program in bakery and pastry, which took three years. After that, I went to Bruges for an MBO level 4 specialization in chocolate. I then worked full-time as a pastry chef for about three to four years.

‘Although I enjoyed my job, I started to question whether I wanted to do this for the rest of my life. So, I searched online for job openings that interested me and looked into what education was required for those positions. That’s how I ended up choosing law.

‘Sometimes I miss working in the bakery. I really enjoyed it, but the work was physically demanding. In my last year, I suffered from bursitis in my wrists and knees three times. That was the turning point for me to pursue a career that was less physically taxing and more sustainable in the long term.

‘I started studying at an HBO (university of applied sciences) with the mindset of ‘Let’s see how far I can get; I probably won’t make it.’ To my surprise, I earned my propaedeutic diploma right away with an average grade of 8.7. That gave me a huge boost. I decided to go all in and transfer to university. Sometimes it still feels unreal. When I walk across the campus, I think, ‘Wow, I’m really here!’’

Do you notice differences between the teaching methods at university and HBO or MBO?
‘What stands out to me is that in HBO, you’re given more information and expected to work more independently compared to MBO. That transition wasn’t an issue for me. In fact, I enjoyed the independence, while many of my classmates struggled with it.

‘I think that’s because I had already worked full-time for four years and was used to taking responsibility. The transition to university was also manageable for me, though it is even more intense.

‘At university, there’s a lot more study material to cover, and you’re expected to work even more independently. I find that challenging at times. In the past, I hardly had to study for exams; things came naturally to me. Now, I really have to put in the effort, and it sometimes takes time to find my rhythm.

‘My days are quite packed. I usually have two or three classes a day and spend the rest of my time studying. Some days I’m busy all day, while others are more flexible. I also work two evenings a week and on Saturdays at Coolblue in their warehouse.

‘Returning to the bakery wasn’t an option since that would require working Friday nights. Now I have more structure, a permanent contract, and the stability I value.’

Do you notice a difference in age compared to your fellow students?
‘There are definitely moments when I notice the age gap, especially when it comes to independence. I’m used to figuring things out on my own. If a lecturer doesn’t explain something, I assume it’s in the reading materials and do my own research.

‘Many of my peers get frustrated in those situations. They feel the lecturer should have covered the material and tend to dwell on that. This difference in mindset is something I notice quite often.

‘I also feel I have a better understanding of what it means to fight for something compared to many of my peers. It wasn’t a given for me to be here; I had to work hard for it. That gives you a certain perseverance. You know what it’s like to keep pushing toward your goals.’

How do you reflect on your time in secondary school?
‘A lot has changed since then. About three years ago, I found out I have ADHD. So, I went through all of secondary school without knowing that. Looking back, I think this caused me to be placed in levels that were slightly below my potential.

‘I regret that the diagnosis came so late. I had to push for an assessment because I recognized certain symptoms in myself. Sometimes I wonder what my school years would have been like if I had known earlier.

‘The big difference now is that I’ve learned how to manage myself better. I understand my challenges and know what works for me when it comes to learning. I went through a process where I received support and even tried medication for a while. The medication wasn’t ideal for me, but the process gave me valuable insights. Soon, I’ll seek additional support to gain even more tools.’

Do VMBO students face stereotypes?
‘Yes, definitely. They’re often told they’re not doing a ‘real’ study or that they’re not ‘real’ students because they’re pursuing practical education. I find that painful, especially since society greatly needs those practical skills.

‘Students in MBO levels 1 or 2 are often labeled as unintelligent. That’s not only unfair but also damaging. Everyone has their own kind of intelligence. Some excel in theory, others in practice. Neither is better; they complement each other.

‘Personally, I’ve never felt the impact of those stereotypes, even in my immediate environment. In fact, I’m the first in my family to go to university. For us, it wasn’t unusual for me to pursue an MBO program; it’s actually remarkable that I’m now studying at university.

‘But I do encounter stereotypes on social media. When I read comments under news articles where people call VMBO students stupid, it shocks me. Is that really necessary? Those kinds of remarks say more about the people making them than about the ones they’re targeting.’

What was your first success moment at university?
‘That would be when I passed all my first-year courses on the first try. Still, I find it hard to feel proud of that because I haven’t graduated yet. I don’t want to jinx it; things are going well now, but what if that changes next year?

‘Sometimes I still struggle to believe I’m capable of this and that I truly belong here, even though my results prove otherwise. I also don’t feel like I’m better now than when I worked in the bakery. Back then, I loved the craftsmanship, and now I enjoy the growth and journey I’ve been on.’

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