Probably the apprenticeship if you want to go out, it comes down to how you would rather learn. Going with the 1 year course it's mainly the basics and gave a solid foundation, we covered breads, muffins/cookies, cakes, various desserts and an intorduction to chocolate working. The 2 year course they move onto more advanced stuff such as sugar working. If you do the one year course you also have the option to sign up to be taken into the second year of the 2 year, however there are limited spots available and priority is given based on your grades so it can be competitive and nothing is guaranteed.
The apprenticeship as I said is mainly on the job learning, you find a pastry chef to apprentice under either on your own or the school can help to hook you up. From there you get a proficency book and before you can compleate the apprenticeship your chef must sign off that you have demonstrated an adequate level of mastery of those skills. You will also have an in school part where you do the theory portion of the course. One big advantage to this is because you are working you will also get paid while you are working, also in theory the government will pay a large chunk of your tuition fee (Idk for sure how this works for internation students though).
There should be some info on it
Here (I'm just pulling a couple site off google) or
In here that might help you out.