The French Pastry School at City Colleges of Chicago plans to double in size by adding an 11,000-sq.-ft. hands-on teaching kitchen, two theater-style kitchens, a research and development center and administrative offices to the school. The expansion will provide the space for more students to participate in existing programs, as well as The French Pastry School’s new L’Art du Gâteau – The Professional Cake Decorating and Baking program, which will begin August 30, 2010.

The new 16-week program will be taught by The French Pastry School co-founders and co-owners Sébastien Canonne, M.O.F. and Jacquy Pfeiffer, as well as master chef instructors Nicholas Lodge, John Kraus and Laura Ragano. L’Art du Gâteau is a full-time certificate program accredited by the Illinois Community College Board for students looking to specialize in the art of cake baking and decorating.