New! L'Art du Gâteau
The Professional Cake Decorating and Baking Program
a 16-week Program Accredited by The Illinois Community College Board
This all-inclusive, 16-week, full-time course is custom-designed to meet the needs of students who want to specialize in the prestigious art of cake baking and decorating. L'Art du Gāteau is a unique hands-on program focusing on all aspects involving the creation of wedding, celebration, and specialty cakes.
Learn from internationally-renowned master chef instructors in L’Art du Gâteau - The Professional Cake Decorating and Baking Program at The French Pastry School. This all-inclusive, 16-week, full-time course is custom-designed to meet the needs of students who want to specialize in the prestigious art of cake baking and decorating.
This unique hands-on program focuses on all aspects involving the creation of wedding, celebration, and specialty cakes. You will receive personal attention from your chef mentors in the kitchen every day in a comfortable, yet thorough training.
For career changers, professionals, and novices, L’Art du Gâteau – The Professional Cake Decorating and Baking Program is the ideal, one-of-a-kind course to build a solid foundation of knowledge and achieve a successful career.
You will be prepared to excel in the cake industry after only 16 weeks.
Financial options, career counseling, and continued personal attention to your professional goals are all provided. L’Art du Gâteau - The Professional Cake Decorating and Baking Program is a 16-week, full-time, hands-on certificate program offering the best possible instruction, with small class sizes in the comfortable, active, and passionate environment of the renowned French Pastry School.
| START DATE | END DATE | TUITION |
|---|---|---|
| Jan 3, 2011 | Apr 21, 2011 | $16,000 |
| August 29, 2011 | December 16, 2011 | $16,000 |
| SESSIONS AVAILABLE |
|---|
| Morning Session |
| 6:45 am to 12:45 pm Monday through Friday |
| Afternoon Session |
| 1:15 pm to 7:15 pm Monday through Friday |
| APPLICATION FEES AND DEADLINES Application fees are applied toward tuition |
||
|---|---|---|
| August 2010 Session (Aug 30 to Dec 17, 2010) |
Before Jul 31, 2010 |
After Jul 31, 2010 |
| January 2011 Session (Jan 3 to Apr 21, 2011) |
Before Nov 30, 2010 |
After Nov 30, 2010 |
Total Program Cost includes: Tuition, books and course materials, three full uniforms, complete pastry tool kit, all premium ingredients, and use of state-of-the-art equipment. There are no additional fees upon registration confirmation. The application fee is applied toward the total tuition payment. Admissions are conducted on a rolling basis, and classes fill quickly, so it is in your best interest to apply early to ensure your space in the desired session.
More on the Application Process
Cake Baking and Construction
(5 credit hours) - 5 weeks
This course covers all aspects of wedding, celebration, and specialty cake baking, constructing, and assembly. Recipe creations with taste and texture profile methods are covered in depth. Students learn a variety of doughs and fillings; the art of cake architecture; European classic recipes as well as the cutting-edge creations and current trends; and sculpted cake methods; all this giving students a solid foundation necessary to invent their own. Efficient production methods are taught and students will use these techniques to produce their own designs.
- Cake baking, construction and assembly
- Cake components such as fillings including buttercreams, ganaches, meringues, mousses
- Construction methods
Gumpaste, Rolled Fondant, Sugar, and Chocolate Decorating
(5 credit hours) - 5 weeks
In-depth training in the art of rolled fondant work covering both real and dummy cakes; rolled fondant as decoration in a variety of techniques; making rolled fondant from scratch; gumpaste decorating, sugar, pastillage, pressed sugar, mold making, airbrushing and chocolate work all used in cake decorating.
- Pastillage & pressed sugar
- Airbrushing
- Mold making
- Sugar decoration
- Chocolate decoration
- Cake sculpture
Baking & Pastry Technology
(4 credit hours) - 4 weeks
This course takes students through the technology and science of the ingredients of pastry and the history of pastry and baking. Students learn basic skills and modeling, petits fours and party favors, as well as the historical development of celebration cakes. Students learn the differences between American and European butterfat contents, the various types of flours and sugars, and how the interactions of ingredients affect the outcome.
- The history of pastry, baking, and celebration cakes
- The sense of taste
- Basic skills
- Modeling
- Mini pastries & party favors
- The pastry professional
- The pastry kitchen layout and equipment
- Kitchen fundamentals
- Food technology
Safety & Sanitation
(1 credit hour) - 1 week
This course takes conveys the utmost importance of food professionals providing safe food to their customers. Students learn everything about sanitation, equipment, and food delivery. This is a comprehensive immersion into all aspects of handling food safely.
- The sanitation challenge
- Providing safe food; microbial contaminants
- Food allergens; foodborne illness
- The safe food handler; diseases transmitted through food
- The flow of food through an operation from purchasing and receiving to preparation to service
- Sanitary facilities and pest management; food safety regulation and standards; how to implement food safety practices.
Cake Business Planning
(1 credit hour) - 1 week
In depth lecture focusing on critical information needed to operate a successful wedding cake business such as pricing, customer consultation, cake portions, design, packaging, and delivery logistics. Career counseling and personal attention to each student’s career goals are provided.
- How to operate a cake business
- Pricing
- Customer consultation
- Cake portions
- Design
- Packaging
- Delivery logistics
Please contact us for more information.
