The Art of French Pastry certificate
KICA-ECOLE DUCASSE ENSP
Online 4-month program
Discover and learn the fundamentals of French Pastry through an online intensive professional training. From the preparation of basic textures to the creation of desserts, you will learn the professional's essential techniques.
Discover and learn the fundamentals of French Pastry through an online intensive professional training. From the preparation of basic textures to the creation of desserts, you will learn the professional's essential techniques.
WHO IS THIS CERTIFICATION FOR
Pastry enthusiasts, entrepreneurs, career-switchers, culinary students, experienced pastry specialists who are looking to progress theoretical and practical skills in French Pastry and perform professionally in their careers.
COURSE PROGRAM
COURSE PROGRAM
-1-
THEORY MODULE
19 basic topics on ingredients and pastry technics
-2-
SEVEN PRACTICAL MODULES
42 pastries + 7 bonus recipes,one bonus recorded masterclass on croissants
-3-
TWO WEBINARS
On pastry theory and trends
by ECOLE DUCASSE
chef MOF Luc Debove
by ECOLE DUCASSE
chef MOF Luc Debove
-4-
FOUR WEBINARS
On pastry theory
by KICA brand chef
Oleksandr Trofimenkov
by KICA brand chef
Oleksandr Trofimenkov
Travel cakes
Module
1. Lemon Travel cake
2. Chocolate Travel cake
3. Carrot Travel cake
4. Pistachio Financier
5. Marble Travel cake
BONUS: Grand Marnier Travel cake
2. Chocolate Travel cake
3. Carrot Travel cake
4. Pistachio Financier
5. Marble Travel cake
BONUS: Grand Marnier Travel cake
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Cookies
Module
1. Madeleine cookies
2. Chess Cookies
3. Diamond Cookies with Vanilla and Orange
4. Viennese Sablés
5. Cookies with Mango and Passion fruit filling
BONUS: Vanilla Kipferl Cookies
2. Chess Cookies
3. Diamond Cookies with Vanilla and Orange
4. Viennese Sablés
5. Cookies with Mango and Passion fruit filling
BONUS: Vanilla Kipferl Cookies
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Macarons
Module
1. Lime - Estragon Macaron with olive oil
2. Milk Chocolate - Salted Caramel - Raspberry Macaron
3. Pear - Dorblu Macaron
4. Hazelnut Macaron
5. Milk Chocolate - Passion Fruit - Blood Orange Macaron
BONUS: Salted Caramel Macaron
2. Milk Chocolate - Salted Caramel - Raspberry Macaron
3. Pear - Dorblu Macaron
4. Hazelnut Macaron
5. Milk Chocolate - Passion Fruit - Blood Orange Macaron
BONUS: Salted Caramel Macaron
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Chocolates
Module
1. Caramel - Praline Molded Chocolates
2. Yuzu – Raspberry Molded Chocolates
3. Mango - Passion Fruit Chocolate Tablet
4. Lemon - Basil Enrobed Bonbons
5. Truffles with 3 types of coatings
BONUS: Exotic snickers candy
2. Yuzu – Raspberry Molded Chocolates
3. Mango - Passion Fruit Chocolate Tablet
4. Lemon - Basil Enrobed Bonbons
5. Truffles with 3 types of coatings
BONUS: Exotic snickers candy
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Eclairs
Module
1. Mango - Passion Fruit Gluten Free Éclair
2. Coffee Éclair
3. Raspberry - Coconut Éclair
4. Chocolate Éclair
5. Vanilla Éclair
BONUS: Caramel Éclair
2. Coffee Éclair
3. Raspberry - Coconut Éclair
4. Chocolate Éclair
5. Vanilla Éclair
BONUS: Caramel Éclair
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Tarts & Tartlets
Module
1. Camomile Tartlet
2. Matcha - Cherry Tartlet
3. Coffee - Praline Tartlet
4. Lemon Tartlet
5. Apple - Walnut Tartlet
BONUS: Сhocolate Island Tartlet
2. Matcha - Cherry Tartlet
3. Coffee - Praline Tartlet
4. Lemon Tartlet
5. Apple - Walnut Tartlet
BONUS: Сhocolate Island Tartlet
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Modern cakes &
individual cakes
individual cakes
Module
1. Black Forest Cake
2. Chocolate Entremet
3. Strawberry Truffle Cake
4. Nut Entremet
5. Pavlova Cake
BONUS: Exotic Cake
2. Chocolate Entremet
3. Strawberry Truffle Cake
4. Nut Entremet
5. Pavlova Cake
BONUS: Exotic Cake
Mandatory
5 pastries + 1 bonus
5 pastries + 1 bonus
Croissants
Module
1. Classic Croissant
2. Monkey bread
2. Monkey bread
Bonus masterclass by Antonio Bachour
Access to the Course learning materials
The access to the course learning materials is available for you for 18 months starting from the first day of the course.
You can prolong the access paying the yearly access fee.
For this, please, contact our customer support team.
The access to the course learning materials is available for you for 18 months starting from the first day of the course.
You can prolong the access paying the yearly access fee.
For this, please, contact our customer support team.
Course languages
English
English
Course type
100% online certification
100% online certification
TO GET THE DETAILED PROGRAM DESCRIPTION & CONSULTATION
PLEASE, CONTACT OUR CUSTOMER SUPPORT TEAM VIA
PLEASE, CONTACT OUR CUSTOMER SUPPORT TEAM VIA
If you want to get personal consultation about this course, submit this form so that our manager can inform you about the program
Get a unique opportunity to combine practical skills and pastry theory understanding
BENEFITS OF PROFESSIONAL TRAINING
Improve your professional competitive advantage, increase your confidence and employability
Learn to make and create best quality pastry products highly demanded by your customers
Keep up with the latest trends
and stay ahead in the pastry field
and stay ahead in the pastry field
Network with other pastry
learners
learners
Prove your mastery with a Certificate from world reputed institutions in pastry
ORGANIZATION OF THE LEARNING PROCESS
You will have 15 weeks of captivating work and productive communication with the teachers and other students on the learning platform KICA.
At the beginning of the course, you get access to the pastry theory book covering 19 essential
pastry topics on the ingredients and basic techniques. You learn and prepare your questions,
if they occur, to work on them during the webinars with a course tutor – Oleksandr Trofimenkov.
pastry topics on the ingredients and basic techniques. You learn and prepare your questions,
if they occur, to work on them during the webinars with a course tutor – Oleksandr Trofimenkov.
The course consists of 7 practical modules. In each module you have 5 pastries to make as a PRACTICAL TASK. Each of them should be submitted in a predefined format. You make the pastry, make a detailed photo report and submit it respecting deadlines to the course tutor. This task is essential to prove your practical skills for each task.
Every Monday during 15 weeks you will obtain an access to the weekly tasks on the learning
platform: detailed recipes and video-tutorials. Weekly tasks consist of 2 or 3 pastries to master, depending on the module complexity.
platform: detailed recipes and video-tutorials. Weekly tasks consist of 2 or 3 pastries to master, depending on the module complexity.
In a week, every Sunday or earlier, you should send the completed weekly tasks to the Tutor
in a predefined form, which you will find in a separate lesson in your personal accounts
on the KICA learning platform. The photos have to be sharp, clear and well-lighted and not on
the black background.
In case you did not send your practical task on time, you can send it later within 2 weeks for free.
If the delay of more than 2 weeks occurs, additional $10 fee for the task submission is required.
in a predefined form, which you will find in a separate lesson in your personal accounts
on the KICA learning platform. The photos have to be sharp, clear and well-lighted and not on
the black background.
In case you did not send your practical task on time, you can send it later within 2 weeks for free.
If the delay of more than 2 weeks occurs, additional $10 fee for the task submission is required.
During 3-4 working days the Tutor will provide you with feedback: a detailed commentary
about each task. Also, you are welcome to ask your questions on the learning platform and communicate with other students in a course chat. KICA support team will be there with you.
about each task. Also, you are welcome to ask your questions on the learning platform and communicate with other students in a course chat. KICA support team will be there with you.
According to the course schedule, you will attend 6 webinars on pastry theory topics:
2 of them are held by ECOLE DUCASSE CHEF MOF LUC DEBOVE, duration - 1,5 hours, 4 of them
are held by KICA BRAND CHEF OOLEKSANDR TROFIMENKOV duration - 1 hour.
During the webinars you are welcome to ask your questions and leave comments in the webinar chats.
The schedule and webinars timings will be sent to you not later than 3 weeks before the event.
In case you will not be able to attend the webinar, the recording will be available in your personal accounts on the learning platform during the whole period of access to the course materials.
2 of them are held by ECOLE DUCASSE CHEF MOF LUC DEBOVE, duration - 1,5 hours, 4 of them
are held by KICA BRAND CHEF OOLEKSANDR TROFIMENKOV duration - 1 hour.
During the webinars you are welcome to ask your questions and leave comments in the webinar chats.
The schedule and webinars timings will be sent to you not later than 3 weeks before the event.
In case you will not be able to attend the webinar, the recording will be available in your personal accounts on the learning platform during the whole period of access to the course materials.
At the end of the course you will be required to complete a theory test with a 100% success rate.
You have unlimited number of attempts in order to continue learning by doing.
You have unlimited number of attempts in order to continue learning by doing.
At the end of the course you will be required to complete a diploma work using the practice and knowledge you got from the course. You may choose a predefined task from the tutor or, if you
have your own creative ideas, you may create your signature pastry making a pre-work with the course tutor.
have your own creative ideas, you may create your signature pastry making a pre-work with the course tutor.
You will have 15 weeks of captivating work and productive communication with the teachers and other students on the learning platform KICA.
At the beginning of the course,
you get access to the pastry theory
book covering 19 essential pastry
topics on the ingredients and basic
techniques. You learn and prepare
your questions, if they occur, to work
on them during the webinars with
a course tutor Oleksandr Trofimenkov.
you get access to the pastry theory
book covering 19 essential pastry
topics on the ingredients and basic
techniques. You learn and prepare
your questions, if they occur, to work
on them during the webinars with
a course tutor Oleksandr Trofimenkov.
The course consists of 7 practical
modules. In each module you have
5 pastries to make as a PRACTICAL TASK.
Each of them should be submitted in a
predefined format. You make the pastry,
make a detailed photo report and
submit it respecting deadlines to the
course tutor. This task is essential
to prove your practical skills for each task.
modules. In each module you have
5 pastries to make as a PRACTICAL TASK.
Each of them should be submitted in a
predefined format. You make the pastry,
make a detailed photo report and
submit it respecting deadlines to the
course tutor. This task is essential
to prove your practical skills for each task.
Every Monday during 15 weeks you
will obtain an access to the weekly
tasks on the learning platform: detailed
recipes and video-tutorials. Weekly tasks
consist of 2 or 3 pastries to master,
depending on the module complexity.
will obtain an access to the weekly
tasks on the learning platform: detailed
recipes and video-tutorials. Weekly tasks
consist of 2 or 3 pastries to master,
depending on the module complexity.
In a week, every Sunday or earlier,
you should send the completed
weekly tasks to the Tutor in a
predefined form, which you will
find in a separate lesson in your
personal accounts on the KICA
learning platform. The photos have
to be sharp, clear and well-lighted
and not on the black background.
In case you did not send your
ractical task on time, you can send
it later within 2 weeks for free.
If the delay of more than 2 weeks
occurs, additional $10 fee for the
task submission is required.
you should send the completed
weekly tasks to the Tutor in a
predefined form, which you will
find in a separate lesson in your
personal accounts on the KICA
learning platform. The photos have
to be sharp, clear and well-lighted
and not on the black background.
In case you did not send your
ractical task on time, you can send
it later within 2 weeks for free.
If the delay of more than 2 weeks
occurs, additional $10 fee for the
task submission is required.
During 3-4 working days the Tutor
will provide you with feedback:
a detailed commentary about each
task. Also, you are welcome to ask
your questions on the learning
platform and communicate with
other students in a course chat.
KICA support team will be there
with you.
will provide you with feedback:
a detailed commentary about each
task. Also, you are welcome to ask
your questions on the learning
platform and communicate with
other students in a course chat.
KICA support team will be there
with you.
According to the course schedule, you will
attend 6 webinars on pastry theory topics:
2 of them are held by ECOLE DUCASSE CHEF
MOF LUC DEBOVE , duration - 1,5 hours,
4 of them are held by KICA BRAND CHEF
ALEXANDR TROFIMENKOV duration - 1 hour.
During the webinars you are welcome
to ask your questions and leave
comments in the webinar chats.
The schedule and webinars timings will
be sent to you not later than 3 weeks
before the event.
In case you will not be able to attend
the webinar, the recording will be
available in your personal accounts
on the learning platform during the
whole period of access to the course
materials.
attend 6 webinars on pastry theory topics:
2 of them are held by ECOLE DUCASSE CHEF
MOF LUC DEBOVE , duration - 1,5 hours,
4 of them are held by KICA BRAND CHEF
ALEXANDR TROFIMENKOV duration - 1 hour.
During the webinars you are welcome
to ask your questions and leave
comments in the webinar chats.
The schedule and webinars timings will
be sent to you not later than 3 weeks
before the event.
In case you will not be able to attend
the webinar, the recording will be
available in your personal accounts
on the learning platform during the
whole period of access to the course
materials.
At the end of the course you will be
required to complete a theory test
with a 100% success rate. You have
unlimited number of attempts in order
to continue learning by doing.
required to complete a theory test
with a 100% success rate. You have
unlimited number of attempts in order
to continue learning by doing.
At the end of the course you will be
required to complete a diploma work
using the practice and knowledge you
got from the course. You may choose
a predefined task from the tutor or,
if you have your own creative ideas,
you may create your signature pastry
making a pre-work with the course tutor.
required to complete a diploma work
using the practice and knowledge you
got from the course. You may choose
a predefined task from the tutor or,
if you have your own creative ideas,
you may create your signature pastry
making a pre-work with the course tutor.
ENTRY CRITERIA
Any level of pastry background is accepted.
For pastry beginners high level of motivation is required.
16 years old minimum students.
Current students or Graduates of the BIG BASIC PASTRY COURSE by KICA are qualified to access the KICA-ECOLE DUCASSE ENSP Certification as a separate Post-Graduate Program.
For pastry beginners high level of motivation is required.
16 years old minimum students.
Current students or Graduates of the BIG BASIC PASTRY COURSE by KICA are qualified to access the KICA-ECOLE DUCASSE ENSP Certification as a separate Post-Graduate Program.
ACHIEVING THE QUALIFICATION
1
To obtain the KICA-ECOLE DUCASSE ENSP "The Art of French Pastry" Certificate, a PASS in all SEVEN practical modules is required: each module you perform FIVE practical assignments and submit them in the course tutors.
2
A PASS in the theoretical module is required: at the end of the course you complete a test with a 100% success rate, you have unlimited number of test attempts.
3
A diploma work is required to be performed and submitted to the course tutors: optional – based on your creative ideas or on a predefined tutor's task.
DURATION OF STUDY
The course lasts 15 weeks.
In 2023 one admission is available for this certification:
In 2023 one admission is available for this certification:
*the worldwide delivery timing for printed & signed Certificates is not included
WHAT KIND OF CERTIFICATE DO I GET?
After successful course completion the students receive an E-Certificate by e-mail and printed and signed Certificate with a worldwide delivery included.
The cost of the Certificates delivery is included into the Certification price.
The cost of the Certificates delivery is included into the Certification price.
If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the course payment.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
THE TUTORS OF THE COURSE
Executive Pastry Chef at École Ducasse
Honors: 2011- Meilleur Ouvrier de France
2010- World Pastry Championship 2009-* 1st price at the "Open des Desserts Glacés" and European Trophee, Lyon Sirha.
Work experiences: 2006 /2007 Pastry Chef
at the GRAND HOTEL DU CAP FERRAT (1 Michelin star)
Trainer in Pastry at the Ecole Gastronomique Bellouet Conseil Paris 2005
Honors: 2011- Meilleur Ouvrier de France
2010- World Pastry Championship 2009-* 1st price at the "Open des Desserts Glacés" and European Trophee, Lyon Sirha.
Work experiences: 2006 /2007 Pastry Chef
at the GRAND HOTEL DU CAP FERRAT (1 Michelin star)
Trainer in Pastry at the Ecole Gastronomique Bellouet Conseil Paris 2005
PROGRAM LEADER – ECOLE DUCASSE
CHEF MOF LUC DEBOVE:
CHEF MOF LUC DEBOVE:
Brand Chef at KICA Academy.
From the very beginning, the chef sets the standards of work which help the students to make exquisite pastries that can be used to fill the showcases of the demanding pastry shops.
Oleksandr Trofimenkov got the education at ENSP - National Superior School of Pastry in France.
The Chef worked for a few years in the best pastry shop in Kyiv — "Honey", was a pastry instructor at Hector Bravo School in Kyiv, launched and managed the production of luxury pastries in Dubai.
From the very beginning, the chef sets the standards of work which help the students to make exquisite pastries that can be used to fill the showcases of the demanding pastry shops.
Oleksandr Trofimenkov got the education at ENSP - National Superior School of Pastry in France.
The Chef worked for a few years in the best pastry shop in Kyiv — "Honey", was a pastry instructor at Hector Bravo School in Kyiv, launched and managed the production of luxury pastries in Dubai.
PROGRAM LEADER – KICA
OLEKSANDR TROFIMENKOV:
OLEKSANDR TROFIMENKOV:
IMPORTANT! The verification and feedback on each of your practical tasks is provided by qualified schools' instructors.
ABOUT ÉCOLE DUCASSE
The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France's Haute-Loire region. Founded in 1984, it is the school of reference in France – and globally – for professionals in pastry, bakery, chocolate, confectionary and ice cream arts. Housed within the imposing Château de Montbarnier, the school successfully combines heritage and modernity, offering pastry courses for all level of expertise.
ECOLE DUCASSE has created and maintains the highest educational standards in order to meet modern pastry trends, to develop the talents and personalities of its students.
ECOLE DUCASSE has created and maintains the highest educational standards in order to meet modern pastry trends, to develop the talents and personalities of its students.
Alain Ducasse
Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse.
Now part of Sommet Education, the world-leading hospitality management education group, we are delighted to bring our French savoir-faire and knowledge in culinary and pastry arts to a wider audience.
As a chef, Alain Ducasse has achieved global renown by never settling for second-best. École Ducasse follows this same single-minded approach to the quality of teaching it provides. Meilleurs Ouvriers de France, World Champions, renowned chefs, craftsmen, hospitality experts – our teams bring together a unique mix of expertise.
This is how École Ducasse has become an established reference point for excellence in education.
Now part of Sommet Education, the world-leading hospitality management education group, we are delighted to bring our French savoir-faire and knowledge in culinary and pastry arts to a wider audience.
As a chef, Alain Ducasse has achieved global renown by never settling for second-best. École Ducasse follows this same single-minded approach to the quality of teaching it provides. Meilleurs Ouvriers de France, World Champions, renowned chefs, craftsmen, hospitality experts – our teams bring together a unique mix of expertise.
This is how École Ducasse has become an established reference point for excellence in education.
More than 1,550 interns & students per year:
• 1000 professional trainees
• 250 French students (reconversion CAP)
• 300 international students (2 programs, 2 and 6 months)
3,000 m2 of educational & administrative spaces:
• 8 pastry laboratories
• 1 demonstration amphitheater with 84 seats
• 3 theoretical and multimedia classrooms
A high-quality faculty for developing diverse skills:
• 10 permanent trainers
• 100 professionals involved (MOF pastry chefs, ice cream makers and chocolate makers as well as pastry chefs from the biggest French and international houses)
• 1000 professional trainees
• 250 French students (reconversion CAP)
• 300 international students (2 programs, 2 and 6 months)
3,000 m2 of educational & administrative spaces:
• 8 pastry laboratories
• 1 demonstration amphitheater with 84 seats
• 3 theoretical and multimedia classrooms
A high-quality faculty for developing diverse skills:
• 10 permanent trainers
• 100 professionals involved (MOF pastry chefs, ice cream makers and chocolate makers as well as pastry chefs from the biggest French and international houses)
TODAY:
CERTIFICATION PROGRAM CONTENTS
Voiceover: English
Subtitles: English
Subtitles: English
PRACTICE PROGRAM
PASTRY THEORY
SUPPORT
EXAMINATIONS
CERTIFICATION
COURSE ACCESS - 18 months
COURSE START – 15.01.24
By purchasing educational programs, you agree to the terms of use
COURSE LANGUAGE
7 MODULES:
42 pastries – Video + PDF recipes
Masterclass on Croissants by Antonio Bachour
42 pastries – Video + PDF recipes
Masterclass on Croissants by Antonio Bachour
Theory manual / 19 essential topics
Tutor's support & feedback
6 online meetings with Certification Programm
Tutor's on theory & questions (~ 6 h in total)
6 online meetings with Certification Programm
Tutor's on theory & questions (~ 6 h in total)
Examination tests
1 pastry per module is checked by ECOLE DUCASSE INSTRUCTOR
1 pastry per module is checked by ECOLE DUCASSE INSTRUCTOR
KICA-ECOLE DUCASSE ENSP E-CERTIFICATE "The Art of French Pastry" + printed & signed sent worldwide
UNIQUE MONEY BACK GUARANTEE
Refunds are valid for online courses run by KICA Academy instructors within the next 7 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.
What if I am already a graduate
OR A STUDENT AT KICA BIG BASIC PASTRY COURSE?
OR A STUDENT AT KICA BIG BASIC PASTRY COURSE?
CAN I APPLY FOR THIS CERTIFICATION IN 2024?
WHAT IS THE COST?
WHAT IS THE COST?
What if I am already a graduate
OR A STUDENT AT KICA BIG BASIC PASTRY COURSE?
OR A STUDENT AT KICA BIG BASIC PASTRY COURSE?
CAN I APPLY FOR THIS CERTIFICATION IN 2024?
WHAT IS THE COST?
WHAT IS THE COST?
In case you are a graduate or a current student at KICA BIG BASIC PASTRY COURSE (packages ENHANCED or PROFESSIONAL), you can apply for KICA-ECOLE DUCASSE Certification as a separate post-graduate program.
TO GET THE DETAILED PROGRAM DESCRIPTION & CONSULTATION
PLEASE, CONTACT OUR CUSTOMER SUPPORT TEAM VIA
PLEASE, CONTACT OUR CUSTOMER SUPPORT TEAM VIA
E-MAIL:
Submit this form so that our manager can inform you about the program via e-mail
CALLBACK:
If you want to get personal consultation about this course, submit this form so that our manager will call you back to inform you about the program
STUDENT REVIEWS OF KICA-ECOLE DUCASSE ENSP CERTIFICATION:
FREQUENTLY ASKED QUESTIONS
You have 3 attempts for each pastry to be performed, each of them is followed up by a detailed feedback of a course tutor – Oleksandr Trofimenkov. Usually, 3 attempts are enough to make
a decent pastry to get a PASS for practical task.
If you did not manage to perform a pastry remaking it 3 times, we are going to discuss the case separately and suggest an individual solution for such a case.
a decent pastry to get a PASS for practical task.
If you did not manage to perform a pastry remaking it 3 times, we are going to discuss the case separately and suggest an individual solution for such a case.
Test has unlimited number of attempts. The success rate should be 100% of right answers. In case you fail answering some questions, you have time to go through the theory topic again to find the right answer and after that retake the test once again. The purpose of this test is to not only to control your knowledge but also to refresh and memorize crucial theory topics better.
You have 3 attempts for each
pastry to be performed, each of
them is followed up by a detailed
feedback of a course tutor –
Oleksandr Trofimenkov. Usually,
3 attempts are enough to make
a decent pastry to get a PASS
for practical task.
If you did not manage to perform
a pastry remaking it 3 times,
we are going to discuss the case
separately and suggest an individual
solution for such a case.
pastry to be performed, each of
them is followed up by a detailed
feedback of a course tutor –
Oleksandr Trofimenkov. Usually,
3 attempts are enough to make
a decent pastry to get a PASS
for practical task.
If you did not manage to perform
a pastry remaking it 3 times,
we are going to discuss the case
separately and suggest an individual
solution for such a case.
Test has unlimited number
of attempts. The success rate
should be 100% of right answers.
In case you fail answering some
questions, you have time to go
through the theory topic again to
find the right answer and after
that retake the test once again.
The purpose of this test is to not
only to control your knowledge
but also to refresh and memorize
crucial theory topics better.
of attempts. The success rate
should be 100% of right answers.
In case you fail answering some
questions, you have time to go
through the theory topic again to
find the right answer and after
that retake the test once again.
The purpose of this test is to not
only to control your knowledge
but also to refresh and memorize
crucial theory topics better.