City Colleges expanding pastry school

  • By Peter Sachs
  • Staff Writer
  • May 19, 2009 @ 3:00 PM

The French Pastry School, part of the City Colleges of Chicago, will begin offering a 16-week program on making and decorating cakes next summer.

The school is already known for its 24-week intensive program on pastries, breads, truffles and other desserts. The new program will focus exclusively on different techniques for making elaborate cakes.

In adding the new program, which will be accredited by the Illinois Community College Board, the French Pastry School is also launching a 11,000-square-foot expansion of its facilities on the first floor of the City Colleges’ Loop office building. The expansion will make room for a new teaching kitchen and offices.

Chef and instructor Nicholas Lodge says the new cake program will be the first of its kind in the world.

“There is a huge need for a program of this caliber,” Lodge says. The program is designed to teach students what they need to start their own cake businesses.

“The wedding cake industry is definitely looking to deepen their know-how of the taste and profiles as well,” spokeswoman Anne Kauffmann says, referring to the different textures within a cake.

The new program will cost $16,000, according to information on the French Pastry School’s Web site. The existing pastry program costs $22,000 and enrolls 72 students each month, Kauffmann says. The new cake program will have room for 36 students per semester, she says.

Daily News Staff Writer Peter Sachs covers higher education. He can be reached at 773.362.5002, ext. 18, or peter [at] chitowndailynews [dot] org.

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