There are many different paths you can take in the pastry world. Technical schools and community colleges can be a good option if you opt for one that has a very good reputation. I have been very fortunate to work with some great pastry chefs and most of them got their start with on the job training. High end hotels offer a wide array of techniques and you will be exposed to so much in a short period of time because of the different outlets ie... banquets, plated desserts in the restaurant, chocolate work, baking, pastry, etc.... Once you have been exposed to a wider net of what career paths are open to you, then maybe consider a specialized 6 month to 2 year program in chocolate work, bread baking, sugar work, french pastry, etc. Of course, staging/trailing is a very good practice if you can afford to work for free for short periods of time because it will again expose you to more in your field. Write everything down and fill up your notebooks. Find a chef that you genuinely feel a connection to, either to their style of cooking or approach to food, and stay with them and ask for their guidance. Mentorship is very important to a young cook and it is important to work for someone that you can respect, learn from, and are willing to teach.
Hope this helps