PRACTICAL ONLINE COURSE
BASIC PASTRY
ART COURSE
Master the art of professional pastry, create a compelling portfolio, and gain key knowledge to start and develop a prospering pastry business
4 MONTHS
Course duration
Course duration
34 LESSONS
with tutor's support
with tutor's support
- 30% discount
*Offer is available for 24 hours
Start of learning — APRIL 24
From beginner to professional
COURSE PROGRAM
MODULE 1
COOKIES
SPIRAL
cookies by Yevhenii Ivanets
These cookies are decorated beautifully with an eye-catching pattern. The chocolate and almond shortbread spiral is simply mesmerizing, with its crisp borders.
Learn how to make:
○ Almond shortcrust dough
○ Chocolate shortcrust dough
○ Perfectly assembled Spiral cookies
TUILE
cookies by Oleksandr Trofimenkov
This translucent pastry with the almond petals that stand out beautifully against the golden baked color is a gorgeous godsend for everyone who loves crispy cookies.
Learn how to make:
○ Tuile batter
○ Perfectly baked Tuile cookies
HAZELNUT FLOWERS
cookies by Oleksandr Trofimenkov
The textured coating of chopped hazelnuts is simply gorgeous and gives the cookies a distinguished look.
Learn how to make:
○ Shortbread dough
○ Assembled and decorated Hazelnut Flowers cookies
BONUS
LEMON MADELINE
cookies by Oleksandr Trofimenkov
Traditionally, Madeleine biscuits are made in the shape of a seashell, a shape that makes them recognisable all over the world.
Learn how to make:
○ Gelatin mass
○ Lemon curd
○ Madeleine batter
○ Lemon icing
cookies by Yevhenii Ivanets
These cookies are decorated beautifully with an eye-catching pattern. The chocolate and almond shortbread spiral is simply mesmerizing, with its crisp borders.
Learn how to make:
○ Almond shortcrust dough
○ Chocolate shortcrust dough
○ Perfectly assembled Spiral cookies
TUILE
cookies by Oleksandr Trofimenkov
This translucent pastry with the almond petals that stand out beautifully against the golden baked color is a gorgeous godsend for everyone who loves crispy cookies.
Learn how to make:
○ Tuile batter
○ Perfectly baked Tuile cookies
HAZELNUT FLOWERS
cookies by Oleksandr Trofimenkov
The textured coating of chopped hazelnuts is simply gorgeous and gives the cookies a distinguished look.
Learn how to make:
○ Shortbread dough
○ Assembled and decorated Hazelnut Flowers cookies
BONUS
LEMON MADELINE
cookies by Oleksandr Trofimenkov
Traditionally, Madeleine biscuits are made in the shape of a seashell, a shape that makes them recognisable all over the world.
Learn how to make:
○ Gelatin mass
○ Lemon curd
○ Madeleine batter
○ Lemon icing
BACK TO MODULES
MODULE 2
MODERN PIES
GLUTEN-FREE CUSTARD STRAWBERRY
pie by Oleksandr Trofimenkov
In this recipe chef combines rich strawberry confiture, vanilla custard and moist gluten-free almond batter.
Learn how to make:
○ Vanilla custard
○ Strawberry confiture
○ Almond batter
LEMON CUSTARD
pie by Oleksandr Trofimenkov
The cake is smooth and even and the spiral pattern on the top is eye-catching and makes the pie look delicious.
Learn how to make:
○ Lemon curd
○ Lemon batter
○ Cream cheese frosting
HAZELNUT AND CARAMEL
pie by Oleksandr Trofimenkov
This pie shows off the classic combination of hazelnut, chocolate and caramel with a modern and elegant presentation.
Learn how to make:
○ Hazelnut batter
○ Streusel
○ Chocolate cream
○ Salty caramel
○ Caramelized nuts
BONUS
AMBER APPLE
pie by Yevhenii Ivanets
This flavorful, delicate and moderately sweet almond pie works perfectly with the slight sourness from the apples.
Learn how to make:
○ Neutral glaze
○ Vanilla custard
○ Almond batter
○ Amber apples
pie by Oleksandr Trofimenkov
In this recipe chef combines rich strawberry confiture, vanilla custard and moist gluten-free almond batter.
Learn how to make:
○ Vanilla custard
○ Strawberry confiture
○ Almond batter
LEMON CUSTARD
pie by Oleksandr Trofimenkov
The cake is smooth and even and the spiral pattern on the top is eye-catching and makes the pie look delicious.
Learn how to make:
○ Lemon curd
○ Lemon batter
○ Cream cheese frosting
HAZELNUT AND CARAMEL
pie by Oleksandr Trofimenkov
This pie shows off the classic combination of hazelnut, chocolate and caramel with a modern and elegant presentation.
Learn how to make:
○ Hazelnut batter
○ Streusel
○ Chocolate cream
○ Salty caramel
○ Caramelized nuts
BONUS
AMBER APPLE
pie by Yevhenii Ivanets
This flavorful, delicate and moderately sweet almond pie works perfectly with the slight sourness from the apples.
Learn how to make:
○ Neutral glaze
○ Vanilla custard
○ Almond batter
○ Amber apples
BACK TO MODULES
MODULE 3
CUPCAKES
CHOCOLATE
cupcakes by Oleksandr Trofimenkov
The generous creamy topping, caramel cream drops and chocolate pearls make these cupcakes look absolutely stunning.
Learn how to make:
○ Chocolate cupcake frosting with cocoa nibs
○ Chocolate caramel cream
○ Moist chocolate batter
BANANA
cupcakes by Oleksandr Trofimenkov
Full of exotic taste lime caramel and passionfruit marshmallow frosting, they fit perfectly into any dessert spread.
Learn how to make:
○ Passionfruit and marshmallow frosting
○ Lime caramel
○ Banana cake
VANILLA AND APRICOT
cupcakes by Oleksandr Trofimenkov
If you love delicious desserts but don't have a lot of time to spend making them, then these amazing cupcakes are perfect for you.
Learn how to make:
○ Soft vanilla cake
○ Apricot compote
○ Vanilla cream cheese frosting
BONUS
COCONUT
cupcakes by Oleksandr Trofimenkov
Together with Chef Oleksandr Trofimenkov, you will learn how to make a coconut cupcake filled with rich coconut flavor.
Learn how to make:
○ Coconut sponge batter
○ Coconut buttercream
cupcakes by Oleksandr Trofimenkov
The generous creamy topping, caramel cream drops and chocolate pearls make these cupcakes look absolutely stunning.
Learn how to make:
○ Chocolate cupcake frosting with cocoa nibs
○ Chocolate caramel cream
○ Moist chocolate batter
BANANA
cupcakes by Oleksandr Trofimenkov
Full of exotic taste lime caramel and passionfruit marshmallow frosting, they fit perfectly into any dessert spread.
Learn how to make:
○ Passionfruit and marshmallow frosting
○ Lime caramel
○ Banana cake
VANILLA AND APRICOT
cupcakes by Oleksandr Trofimenkov
If you love delicious desserts but don't have a lot of time to spend making them, then these amazing cupcakes are perfect for you.
Learn how to make:
○ Soft vanilla cake
○ Apricot compote
○ Vanilla cream cheese frosting
BONUS
COCONUT
cupcakes by Oleksandr Trofimenkov
Together with Chef Oleksandr Trofimenkov, you will learn how to make a coconut cupcake filled with rich coconut flavor.
Learn how to make:
○ Coconut sponge batter
○ Coconut buttercream
BACK TO MODULES
MODULE 4
MACARONS
BERRY-YOUGURT
macaron by Oleksandr Trofimenkov
To achieve a bright, expressive taste in these macarons, the sour flavor of vanilla yogurt has been combined with the sweet freshness of juicy raspberries.
Learn how to make:
○ French meringue macaron batter
○ Yogurt and vanilla ganache
○ Raspberry coulis
HONEY
macaron by Oleksandr Trofimenkov
The Honey macarons have a summer spirit, bright appearance, elegant shape and will definitely look stylish in your pastry shop showcase.
Learn how to make:
○ Sour cream filling
○ French meringue macaron batter
○ Macarons shells
PEACH
macaron by Oleksandr Trofimenkov
With their warm color gradient, these macarons have a bright, inviting appearance that radiates their delicious flavor.
Learn how to make:
○ French meringue macaron batter
○ Lemon ganache
○ Peach compote
BONUS
PISTACHIO-ORANGE
macaron by Oleksandr Trofimenkov
The fresh contrast of the green and yellow colors make Pistachio-Orange macarons beautiful eye-catching treats.
Learn how to make:
○ Pistachio ganache
○ Orange jam
○ Macarons shells
macaron by Oleksandr Trofimenkov
To achieve a bright, expressive taste in these macarons, the sour flavor of vanilla yogurt has been combined with the sweet freshness of juicy raspberries.
Learn how to make:
○ French meringue macaron batter
○ Yogurt and vanilla ganache
○ Raspberry coulis
HONEY
macaron by Oleksandr Trofimenkov
The Honey macarons have a summer spirit, bright appearance, elegant shape and will definitely look stylish in your pastry shop showcase.
Learn how to make:
○ Sour cream filling
○ French meringue macaron batter
○ Macarons shells
PEACH
macaron by Oleksandr Trofimenkov
With their warm color gradient, these macarons have a bright, inviting appearance that radiates their delicious flavor.
Learn how to make:
○ French meringue macaron batter
○ Lemon ganache
○ Peach compote
BONUS
PISTACHIO-ORANGE
macaron by Oleksandr Trofimenkov
The fresh contrast of the green and yellow colors make Pistachio-Orange macarons beautiful eye-catching treats.
Learn how to make:
○ Pistachio ganache
○ Orange jam
○ Macarons shells
BACK TO MODULES
MODULE 5
TARTS
CURRANT DELIGHT
tart by Oleksandr Trofimenkov
The crispy, flavorful, delicate and moderately sweet pastry case works perfectly with the slight sourness from the berries.
Learn how to make:
○ Gelatin mass
○ Neutral glaze
○ Almond shortcrust pastry
○ Trocadero sponge
○ Blackcurrant confit
○ Blackcurrant whipped ganache
TIRAMISU
tart by Oleksandr Trofimenkov
This is a simple but extremely delicious tart. Creamy, light and delicate - a charming combination of flavors. Everyone who tries it will certainly fall in love with it.
Learn how to make:
○ Gelatin mass
○ Tiramisu cream
○ Tart shell
○ Lady finger sponge
○ Coffee syrup
WALNUT-PRUNE
tart by Oleksandr Trofimenkov
The combination of baked and creamy textures with pieces of prune looks very tasty and the thin well-baked pastry case surrounds the tart perfectly.
Learn how to make:
○ Gelatin mass
○ Walnut shortcrust pastry
○ Walnut sponge
○ Prune paste
○ Crème anglaise
○ Prune buttercream
○ Vanilla caramel
BONUS
CARROT CAKE
tartlet by Oleksandr Trofimenkov
The shiny and well-baked shortcrust pastry looks like a tasty basket. The voluminous frosting and caramelized carrots create a stylish and elegant appearance and invites you to taste it.
Learn how to make:
○ Almond shortcrust pastry
○ Сarrot sponge
○ Orange confit
○ Cream cheese frosting
○ Candied carrots
tart by Oleksandr Trofimenkov
The crispy, flavorful, delicate and moderately sweet pastry case works perfectly with the slight sourness from the berries.
Learn how to make:
○ Gelatin mass
○ Neutral glaze
○ Almond shortcrust pastry
○ Trocadero sponge
○ Blackcurrant confit
○ Blackcurrant whipped ganache
TIRAMISU
tart by Oleksandr Trofimenkov
This is a simple but extremely delicious tart. Creamy, light and delicate - a charming combination of flavors. Everyone who tries it will certainly fall in love with it.
Learn how to make:
○ Gelatin mass
○ Tiramisu cream
○ Tart shell
○ Lady finger sponge
○ Coffee syrup
WALNUT-PRUNE
tart by Oleksandr Trofimenkov
The combination of baked and creamy textures with pieces of prune looks very tasty and the thin well-baked pastry case surrounds the tart perfectly.
Learn how to make:
○ Gelatin mass
○ Walnut shortcrust pastry
○ Walnut sponge
○ Prune paste
○ Crème anglaise
○ Prune buttercream
○ Vanilla caramel
BONUS
CARROT CAKE
tartlet by Oleksandr Trofimenkov
The shiny and well-baked shortcrust pastry looks like a tasty basket. The voluminous frosting and caramelized carrots create a stylish and elegant appearance and invites you to taste it.
Learn how to make:
○ Almond shortcrust pastry
○ Сarrot sponge
○ Orange confit
○ Cream cheese frosting
○ Candied carrots
BACK TO MODULES
MODULE 6
ECLAIRS
HONEY CAKE
éclairs by Oleksandr Trofimenkov
The perfectly baked choux paste combined with snow-white cream and sponge makes it look very attractive.
Learn how to make:
○ Gelatin mass
○ Classic éclair choux paste
○ Sour cream Chantilly
○ Honey sponge
○ Honey syrup
CHOCOLATE
éclairs by Oleksandr Trofimenkov
The eclair is well-based and is just the right size. The choux paste is thin but holds its shape perfectly.
Learn how to make:
○ Neutral gel (nappage)
○ Chocolate glaze
○ Classic éclair choux paste
○ Chocolate custard
○ Hazelnut and almond praline
○ Crunchy layer
LEMON
éclairs by Oleksandr Trofimenkov
The lemon eclairs look very elegant and chic. The beautiful toasted meringue pattern makes the eclairs look festive and tall.
Learn how to make:
○ Gelatin mass
○ Classic éclair choux paste
○ Lemon and yuzu curd
○ Lemon gel
BONUS
CRÈME BRÛLÉE
éclairs by Oleksandr Trofimenkov
Strips of sugar paste and caramelized sugar coating complete the composition and add the éclairs a truly charming, artistic look.
Learn how to make:
○ Gelatin mass
○ Neutral glaze (nappage)
○ Classic éclair choux paste
éclairs by Oleksandr Trofimenkov
The perfectly baked choux paste combined with snow-white cream and sponge makes it look very attractive.
Learn how to make:
○ Gelatin mass
○ Classic éclair choux paste
○ Sour cream Chantilly
○ Honey sponge
○ Honey syrup
CHOCOLATE
éclairs by Oleksandr Trofimenkov
The eclair is well-based and is just the right size. The choux paste is thin but holds its shape perfectly.
Learn how to make:
○ Neutral gel (nappage)
○ Chocolate glaze
○ Classic éclair choux paste
○ Chocolate custard
○ Hazelnut and almond praline
○ Crunchy layer
LEMON
éclairs by Oleksandr Trofimenkov
The lemon eclairs look very elegant and chic. The beautiful toasted meringue pattern makes the eclairs look festive and tall.
Learn how to make:
○ Gelatin mass
○ Classic éclair choux paste
○ Lemon and yuzu curd
○ Lemon gel
BONUS
CRÈME BRÛLÉE
éclairs by Oleksandr Trofimenkov
Strips of sugar paste and caramelized sugar coating complete the composition and add the éclairs a truly charming, artistic look.
Learn how to make:
○ Gelatin mass
○ Neutral glaze (nappage)
○ Classic éclair choux paste
BACK TO MODULES
MODULE 7
CAKES
COCONUT BOUNTY
cake by Yevhenii Ivanets
This cake shows off its height by displaying three magnificent even layers. And the surface is decorated in a professional manner with elegant coconut curls and sprinklings of fine desiccated coconut.
Learn how to make:
○ Gelatin mass
○ Chocolate sponge
○ Coconut filling
○ Dark chocolate ganache
○ Coconut décor
RED VELVET
sponge cake by Yevhenii Ivanets
The bright and fluffy sponge is the base of the cake inside and the same sponge is used to create the velvet coating on the outside.
Learn how to make:
○ Gelatin mass
○ Red velvet sponge
○ Velvet crumbs
○ Cream cheese frosting
○ Sugar syrup for soaking
COFFEE & WALNUT
sponge cake by Yevhenii Ivanets
The sponge is super airy and moist, full of walnut and coffee flavors. The buttercream ideally complements the texture of the sponge and makes the coffee taste even more pronounced.
Learn how to make:
○ Coffee syrup for soaking
○ Coffee sponge
○ Coffee buttercream
BONUS
CHOCOLATE
sponge cake by Yevhenii Ivanets
The idea of this dessert is to get a pronounced dark chocolate flavor and elegant look with only two components.
Learn how to make:
○ Chocolate sponge
○ Dark chocolate ganache
cake by Yevhenii Ivanets
This cake shows off its height by displaying three magnificent even layers. And the surface is decorated in a professional manner with elegant coconut curls and sprinklings of fine desiccated coconut.
Learn how to make:
○ Gelatin mass
○ Chocolate sponge
○ Coconut filling
○ Dark chocolate ganache
○ Coconut décor
RED VELVET
sponge cake by Yevhenii Ivanets
The bright and fluffy sponge is the base of the cake inside and the same sponge is used to create the velvet coating on the outside.
Learn how to make:
○ Gelatin mass
○ Red velvet sponge
○ Velvet crumbs
○ Cream cheese frosting
○ Sugar syrup for soaking
COFFEE & WALNUT
sponge cake by Yevhenii Ivanets
The sponge is super airy and moist, full of walnut and coffee flavors. The buttercream ideally complements the texture of the sponge and makes the coffee taste even more pronounced.
Learn how to make:
○ Coffee syrup for soaking
○ Coffee sponge
○ Coffee buttercream
BONUS
CHOCOLATE
sponge cake by Yevhenii Ivanets
The idea of this dessert is to get a pronounced dark chocolate flavor and elegant look with only two components.
Learn how to make:
○ Chocolate sponge
○ Dark chocolate ganache
BACK TO MODULES
48h BONUSES:
1
2
Online masterclass on
"Carrot and Spices baked cheesecake"
"Carrot and Spices baked cheesecake"
Online masterclass on
"Three Chocolates no-bake cheesecake"
"Three Chocolates no-bake cheesecake"
Online masterclass on
"Hazelnut baked cheesecake"
"Hazelnut baked cheesecake"
4
Online masterclass on
"Chestnut & Blackcurrant cheesecake"
"Chestnut & Blackcurrant cheesecake"
COURSE START: 24.04.2024
370 259 USD
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GET A DIPLOMA
Certify your new pastry knowledge – get a KICA diploma after successfully completing the course!
To obtain your diploma, you'll need to submit all the course assignments by the final day of the course. All assignments will need to be approved by the tutor.
To obtain your diploma, you'll need to submit all the course assignments by the final day of the course. All assignments will need to be approved by the tutor.
You receive a e-diploma of successful completion of the course in English
You know you need to learn from the best of the profession
You want to make professional-standard pastries
You want to be taught by recognized professionals and receive premium training
You would like to grow your pastry career
You already have experience, but strive to improve your skills and master new professional techniques
You want to set up your own business and attract new customers
You wish to prepare high-quality pastry products using reliable processes to start your pastry business with a bang
You wish to gain professional skills and knowledge that will help your business to thrive
You want to reach a new professional level
You need foolproof recipes, practical skills, and tutor support throughout your journey
THE BASIC PASTRY ART COURSE – FOR THOSE WANTING TO BREAK NEW PROFESSIONAL GROUND
3 main FEATURES of this course
The BASIC PASTRY ART COURSE aims to help you reach a new professional level. It embraces the most popular pastries and techniques, showing you how to prepare premium products step by step.
The course program also covers the most important pastry theory, so you'll gain theoretical knowledge developed by true patisserie experts.
The course program also covers the most important pastry theory, so you'll gain theoretical knowledge developed by true patisserie experts.
This course consists of 34 high-quality video tutorials and 28 detailed PDF recipes. All materials are stored on our easy-to-use learning platform.
You can access each video tutorial and recipe whenever you need, and as often as you like, from any internet-connected device.
You can access each video tutorial and recipe whenever you need, and as often as you like, from any internet-connected device.
High-quality program
Comfortable and effective learning process
On the Basic Pastry Art Course, you will receive detailed feedback from the course tutor, a professional pastry instructor, for all your assignments. You will be able to ask questions regarding the preparation process and share your experience with other students in the dedicated chat.
Under the supervision of the course tutor, you'll create your own pastry portfolio and final Diploma project at the end of the course. This personalized approach allows us to award you with a Diploma that will prove your pastry skills to any employer.
Under the supervision of the course tutor, you'll create your own pastry portfolio and final Diploma project at the end of the course. This personalized approach allows us to award you with a Diploma that will prove your pastry skills to any employer.
Personal feedback from the professional pastry instructors
WITH THIS COURSE, YOU'LL GET
Learn from your mistakes. The course tutor will assess your completed assignments and give detailed feedback for each of them.
The practical assignments are supported by clear explanations and theory, allowing you to reach a new professional level.
The practical assignments are supported by clear explanations and theory, allowing you to reach a new professional level.
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Once you've completed the course, you'll be fully equipped with professional pastry knowledge.
Hotels, restaurants, pastry shops and cafes – your new skills will be needed everywhere.
Hotels, restaurants, pastry shops and cafes – your new skills will be needed everywhere.
You don't need to spend extra time and money on getting to and from a pastry school.
You can complete the course in your own kitchen at your leisure.
You'll have access to our online lessons for one year, meaning you can revise recipes and techniques as often as you like.
You can complete the course in your own kitchen at your leisure.
You'll have access to our online lessons for one year, meaning you can revise recipes and techniques as often as you like.
Professional knowledge and skills
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Maximum practice coupled with key theory
Become a certified pastry specialist by receiving a KICA diploma!
Our diploma is the perfect way to show off your skills to future employers and clients. Proudly share your certificate along with a portfolio of your most stunning pastry products.
Our diploma is the perfect way to show off your skills to future employers and clients. Proudly share your certificate along with a portfolio of your most stunning pastry products.
Save plenty of time and money
Receive a pastry diploma
GET A 7-DAY FREE TRIAL
Register and learn from Chef Oleksandr Trofimenkov how to make a Chocolate Caramel Cream
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
Why choose the BASIC PASTRY ART COURSE?
The video tutorials are based on essential pastry theory.
The recipes are divided into separate video tutorials. In each video tutorial, the chef explains the processes and techniques in detail. There are also theory videos for the most common issues that come up when making the pastries included in the course.
As well as the recipes, you will get a pastry theory book on the 19 main topics every pastry chef should know.
There will be a final exam on pastry theory at the end of the course. After compilation, you can call yourself a professional pastry chef.
The recipes are divided into separate video tutorials. In each video tutorial, the chef explains the processes and techniques in detail. There are also theory videos for the most common issues that come up when making the pastries included in the course.
As well as the recipes, you will get a pastry theory book on the 19 main topics every pastry chef should know.
There will be a final exam on pastry theory at the end of the course. After compilation, you can call yourself a professional pastry chef.
The course consists of recipes you can look back on for years to come.
Our recipes are tried, tested and foolproof. They have been designed by pastry experts and can be used by people with varying levels of expertise.
If you follow the recipes closely, we can guarantee that you will achieve high quality results. You won't risk ending up with something completely different from the recipe pictures.
At the same time, these recipes can be tailored to different preferences and themes by altering certain ingredients, while keeping the same key textures. This means you can create versions of the course recipes that fit your needs and tastes.
Our recipes are tried, tested and foolproof. They have been designed by pastry experts and can be used by people with varying levels of expertise.
If you follow the recipes closely, we can guarantee that you will achieve high quality results. You won't risk ending up with something completely different from the recipe pictures.
At the same time, these recipes can be tailored to different preferences and themes by altering certain ingredients, while keeping the same key textures. This means you can create versions of the course recipes that fit your needs and tastes.
New pastry skills will help you to earn more in your pastry business.
The pastries included in the course are wonderfully diverse, celebrating both classic and innovative flavors and textures. If you are new in the pastry world, you will acquire all the basic skills you need to find a job in the pastry industry or to launch your own pastry business.
The recipes feature popular products and flavor combinations that customers in any part of the world are bound to enjoy. If you already have solid pastry foundations, these new and exciting pastries will definitely boost your sales.
The pastries included in the course are wonderfully diverse, celebrating both classic and innovative flavors and textures. If you are new in the pastry world, you will acquire all the basic skills you need to find a job in the pastry industry or to launch your own pastry business.
The recipes feature popular products and flavor combinations that customers in any part of the world are bound to enjoy. If you already have solid pastry foundations, these new and exciting pastries will definitely boost your sales.
A COURSE DESIGNED BY PROFESSIONAL CHEFS
This course has been created by expert patissiers to help pastry students and professionals enhance their skills. Learn key techniques, enjoy premium recipes, and hone your skills – all you need to build a successful pastry business!
CONTENT OF THE TRAINING PROGRAM
EXAM PROJECT
KICA E-DIPLOMA
By purchasing educational programs, you agree to the terms of use
COURSE START – 24.04.24
Audio: English
Subtitles: English
Subtitles: English
COURSE LANGUAGE
FULL COURSE PROGRAM
7 TRAINING MODULES, 34 online masterclasses
28 Professional pastries for your portfolio
28 Detailed PDF recipes
Each contains art pictures demonstrating the ready pastry and its cross section
+ E-Book on Pastry theory - 19 topics
+ Group chat with instructor
28 Professional pastries for your portfolio
28 Detailed PDF recipes
Each contains art pictures demonstrating the ready pastry and its cross section
+ E-Book on Pastry theory - 19 topics
+ Group chat with instructor
ACCESS TO COURSE MATERIALS
FOR 12 MONTHS
FOR 12 MONTHS
INSTRUCTOR SUPPORT
Watch online masterclasses and use course materials on any device at a convenient time for 12 months
The KICA pastry instructor gives feedback to each of your tasks and answers all your questions
Regular or Individual Diploma Project
+ 7 examination tests
+ 7 examination tests
You receive a diploma of successful completion of the course in English
To get a diploma, you have to send all course tasks until course last day, all tasks have to be approved by the instructor
The course duration is 4 months
To get a diploma, you have to send all course tasks until course last day, all tasks have to be approved by the instructor
The course duration is 4 months
Cheesecake module - 4 online masterclasses
48 BONUS:
UNIQUE MONEY BACK GUARANTEE
Refunds are valid for online courses run by KICA Academy instructors within the next 21 days from the date of purchasing the course.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
Our customer support team will answer to all your questions
HOW DOES THE LEARNING GO?
The course involves 17 weeks of exciting work and productive communication with the tutor and other students on the KICA learning platform
Every Monday during 17 weeks you get access to the Weekly Task: a detailed recipe and video tutorials.
Every Sunday or earlier you send a completed Weekly Task to the tutor: photos of the prepared pastries, their general view and cross section. The photos should be of a good quality and not on a black background.
Within 1-2 working days the tutor gives feedback to each of your tasks. You receive detailed feedback on each pastry.
TASK DELIVERY
SUBMISSION OF THE TASKS
FEEDBACK FROM TUTOR
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2
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For the assessment, you can choose to make whatever dessert you like. You could prepare a classic French pastry or create a unique recipe of your own.
One month prior to the end of the course, you'll receive the assessment brief from the tutor. The assessment must be completed successfully and on time.
One month prior to the end of the course, you'll receive the assessment brief from the tutor. The assessment must be completed successfully and on time.
EXAM TASK
In case of successful completion of all tasks of the course, You receive the Diploma of Successful Completion of the BASIC PASTRY ART COURSE.
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DELIVERY OF FINAL PROJECT
5
THE FLOW OF LEARNING
COURSE SCHEDULE
COURSE MATERIALS
28 detailed PDF - recipes that will stay with you forever
Personal account on KICA learning platform
Tutor's support and feedback
34 video master classes
Tasks checking
A list of tools and list of ingredients is available on the links
ABOUT KICA ACADEMY
Kyiv International Pastry Academy was founded in 2013 by pastry chef Tetyana Verbytska with the support of the best pastry schools of France.
The KICA Academy is now known worldwide for its high quality online courses.
At our online courses we welcome both professionals and passionate amateurs.
The KICA Academy is now known worldwide for its high quality online courses.
At our online courses we welcome both professionals and passionate amateurs.
You can select online courses and on-demand classes for any level from our Academy tutors and famous pastry Chefs.
- 100% professional foolproof recipes
- High quality training with support from pastry instructors
- Certification
- Affordable tuition price
- Access from anywhere in the world at a time that's convenient to you.
- 100% professional foolproof recipes
- High quality training with support from pastry instructors
- Certification
- Affordable tuition price
- Access from anywhere in the world at a time that's convenient to you.
Brand chefs and tutors at the International Pastry Academy KICA
From the very beginning, the chef sets the standards for the outcome of the students' creations so they can be used to decorate the showcases of the most demanding pastry shops.
Oleksandr was educated at the ENSP, The National School of Pastry, in France.
He launched and managed the production of luxury pastries in Dubai, taught at Hector Bravo's pastry school, and worked for a few years in the best pastry shop in Kyiv, Honey.
Oleksandr Trofimenkov teaches students the theory and practice of pastry at a high level using his wealth of knowledge and experience.
Yevhenii Ivanets – pastry chef and recipe developer at KICA Academy.
Young, talented and ambitious, Chef Yevhenii is the author of KICA's highly popular mousse cake recipe book.
Oleksandr was educated at the ENSP, The National School of Pastry, in France.
He launched and managed the production of luxury pastries in Dubai, taught at Hector Bravo's pastry school, and worked for a few years in the best pastry shop in Kyiv, Honey.
Oleksandr Trofimenkov teaches students the theory and practice of pastry at a high level using his wealth of knowledge and experience.
Yevhenii Ivanets – pastry chef and recipe developer at KICA Academy.
Young, talented and ambitious, Chef Yevhenii is the author of KICA's highly popular mousse cake recipe book.
COURSE AUTHORS
OLEKSANDR TROFIMENKOV AND Yevhenii Ivanets
STUDENTS REVIEWS ABOUT OUR COURSES
GET A 7-DAY FREE TRIAL
Register and learn from Chef Oleksandr Trofimenkov how to make a Chocolate Caramel Cream
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
FREQUENTLY ASKED QUESTIONS
The course involves 17 weeks of exciting work and productive communication with
the tutor and other students on the KICA learning platform
1. Task delivery. Every Monday during 17 weeks you get access to the Weekly Task:
a detailed recipe and video tutorials. All tasks have to be approved by the tutor until course last day. The course duration is 4 months.
2. Submission of the tasks. Every Sunday or earlier you send a completed Weekly Task to the tutor: photos of the prepared pastries, their general view and cross section.
The photos should be of a good quality and not on a black background.
To get a diploma, you have to send all course tasks until its last day, all tasks have to be approved by the tutor.
3. Feedback from tutor. Within 1-2 working days the tutor gives feedback to each of your tasks.
the tutor and other students on the KICA learning platform
1. Task delivery. Every Monday during 17 weeks you get access to the Weekly Task:
a detailed recipe and video tutorials. All tasks have to be approved by the tutor until course last day. The course duration is 4 months.
2. Submission of the tasks. Every Sunday or earlier you send a completed Weekly Task to the tutor: photos of the prepared pastries, their general view and cross section.
The photos should be of a good quality and not on a black background.
To get a diploma, you have to send all course tasks until its last day, all tasks have to be approved by the tutor.
3. Feedback from tutor. Within 1-2 working days the tutor gives feedback to each of your tasks.
You will have access to the video master classes and other course materials for 12 months the countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All materials will be stored in your personal account on the KICA learning platform.
One month before the end of the course you start preparing an individual examination project.
In case of successful completion of all tasks of the course, you receive the Diploma of Successful Completion of the BASIC PASTRY ART COURSE.
In case of successful completion of all tasks of the course, you receive the Diploma of Successful Completion of the BASIC PASTRY ART COURSE.
All course participants have access to the learning platform where they can post their works, ask the tutor their questions and exchange impressions and experiences with other students.
KICA Professional Pastry Instructors answer all your questions about pastries
and techniques at working European time within 2 business days.
You can contact our technical support in case of any technical issues.
+380 (96) 002 38 98
KICA Professional Pastry Instructors answer all your questions about pastries
and techniques at working European time within 2 business days.
You can contact our technical support in case of any technical issues.
+380 (96) 002 38 98
The course involves 17 weeks of
exciting work and productive
communication with the tutor
and other students on the KICA
learning platform
1. Task delivery. Every Monday
during 17 weeks you get access
to the Weekly Task: a detailed
recipe and video tutorials. All
tasks have to be approved by
the tutor until course last day.
The course duration is 4 months.
2. Submission of the tasks.
Every Sunday or earlier you send
a completed Weekly Task to the
tutor: photos of the prepared
pastries, their general view and
cross section. The photos should
be of a good quality and not on
a black background. To get a
diploma, you have to send all
course tasks until its last day,
all tasks have to be approved
by the tutor.
3. Feedback from tutor.
Within 1-2 working days the tutor
gives feedback to each of your tasks.
exciting work and productive
communication with the tutor
and other students on the KICA
learning platform
1. Task delivery. Every Monday
during 17 weeks you get access
to the Weekly Task: a detailed
recipe and video tutorials. All
tasks have to be approved by
the tutor until course last day.
The course duration is 4 months.
2. Submission of the tasks.
Every Sunday or earlier you send
a completed Weekly Task to the
tutor: photos of the prepared
pastries, their general view and
cross section. The photos should
be of a good quality and not on
a black background. To get a
diploma, you have to send all
course tasks until its last day,
all tasks have to be approved
by the tutor.
3. Feedback from tutor.
Within 1-2 working days the tutor
gives feedback to each of your tasks.
One month before the end
of the course you start preparing
an individual examination project.
In case of successful completion
of all tasks of the course, you receive
the Diploma of Successful Completion
of the BASIC PASTRY ART COURSE.
of the course you start preparing
an individual examination project.
In case of successful completion
of all tasks of the course, you receive
the Diploma of Successful Completion
of the BASIC PASTRY ART COURSE.
You will have access to the online
masterclasses and other course
materials for 12 months the countdown
starts on the first day of the course.
All materials will be stored in
your personal account on the
KICA learning platform.
masterclasses and other course
materials for 12 months the countdown
starts on the first day of the course.
All materials will be stored in
your personal account on the
KICA learning platform.
All course participants have access
to the learning platform where they
can post their works, ask the tutor
their questions and exchange
impressions and experiences
with other students.
KICA Professional Pastry Instructors
answer all your questions about
pastries and techniques at working
European time within 2 business days.
You can contact our technical support
in case of any technical issues.
+380 (96) 002 38 98
to the learning platform where they
can post their works, ask the tutor
their questions and exchange
impressions and experiences
with other students.
KICA Professional Pastry Instructors
answer all your questions about
pastries and techniques at working
European time within 2 business days.
You can contact our technical support
in case of any technical issues.
+380 (96) 002 38 98
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