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FREE PRACTICAL ONLINE СOURSE
INTRODUCTION TO FRENCH PASTRY
In this free online course you are going to receive 8 professional recipe-formulas for the Sponge Cake, Chocolate shortbread, Nappage, Crumble, Crispy layer, Cremeux, Praline and Whipped ganache, and you are going to assemble them into a ready mousse cake.
19 OCTOBER
the course starts
5 DAYS
is the duration of the course
12 LESSONS
online + a contest with prizes

LEARN TO MAKE THE MOUSSE CAKE EQUADOR
FREE PRACTICAL ONLINE СOURSE
INTRODUCTION TO FRENCH PASTRYN
In this free online course you are going to receive 8 professional recipe-formulas for the Sponge Cake, Chocolate shortbread, Nappage, Crumble, Crispy layer, Cremeux, Praline and Whipped ganache, and you are going to assemble them into a ready mousse cake.
19 OCTOBER
is the date the marathon starts
5 DAYS
is the duration of the marathon
12 LESSONS
online + a contest with valuable prizes

LEARN TO MAKE THE MOUSSE CAKE EQUADOR
01
You will learn how to make a mousse cake by following 8 professional recipes-formulas and you will be able to use them as a base for creating your own pastries
You will obtain practical skills of making 8 basic pastry textures and get feedback from the chef about the results of your work
You will listen to 7 theoretic topics about the french pastry, the chef will tell you about the sponge cakes, types of cream, ganaches, coatings, crispy textures
02
03
You will obtain a certificate for participating if you comply with the conditions of the course contest
04
LEARNING OUTCOMES
For everyone who needs to take off to the new professional level
For those people, who want to master the basics of the french pastry and build a successful career path or pastry business
WHO THIS COURSE WILL BE SUITABLE AND MOST USEFUL FOR
HOW THIS ONLINE COURSE IS DIFFERENT FROM OTHER ONLINE COURSES
The course is divided into a practical and theoretical module, each of them will be valuable for you. You will receive only the pure knowledge, NO UNNECESSARY DETAILS.

You are going to make the original author's pastry - the mousse cake Equador, by using the recipes and techniques of the professional kitchen and relying on the live streams, high-quality video tutorials, PDF-recipe and feedback from the chef.

You will go throw 12 video tutorials and the live-streams about pastry mastery. These materials are unique, since there is a limited quantity of reliable knowledge about pastry mastery.

Step-by-step, you will be able to make 8 basic pastry textures under the chef's guidance, which are: Chocolate sponge cake, Chocolate shortbread, Nappage, Crumble, Crispy layer, Cremeux, Praline and Whipped ganache.

Every minute of your time will be invested with benefits
You are going to get professional knowlege from the international pastry academy KICA
Recipes-formulas are the fullproof recipes of the professional kitchen, which are followed by the best French chefs.

These recipes can be painted into various flavour nuances, but their base remains unaltered.

By using the structure, which has been verified from the beginning, you can apply new flavours.
You will get 8 professional recipes-formulas
COURSE PROGRAM
First day
Introductory module:
● History of the French pastry

Theoretical module:

● Sponge cakes in the French pastry

Practical module:
● Making of the sponge cake and the chocolate shortbread
● Making of the praline for the cake Equador
sponge cakes
Second day
Theoretical module:
● Types of creams in the French pastry
Special type of cream: whipped ganache
● Ganaches. How the ganache is different from the whipped ganache

Practical module:

● Making of the whipped ganache
● Preparing the Crumble for the cake Equador
● Making of the Crispy layer for the cake Equador
types of creams and ganaches
Third day
Theoretical module:
● Coatings used in the French pastry: Velour, Mirror glaze, Chocolate mirror glaze, Nappage, Golden plating. Leopard print glaze. Kappa
● Crispy textures in the French pastry

Practical module:
● Making of the Nappage
● Preparing the Cremeux for the cake Equador
● Assembling the cake Equador in the baking form
● Baking of the chocolate shortbread bases for the cake
● Coating and decorating of the mousse cake Equador

crispy textures and coatings
Fourth day

Independent work on homeworks:

● Assembling the cake in the baking form
● Coating and decorating the mousse cake Equador
● Taking a picture of the completed work for participation in a contest
completing the homework
Contest of the best works of the course
● Announcement of the contest winners

Presentation of Big Basic Pastry Course

Bonus for listeners:
Articles about the jellifying and gelling agents: agar-agar, gelatine, xanthan gum
● Recount of the quantity of gelatine according to its strength
● About the types and properties of pectins
finale of the contest + bonus part
Last day
● Introductory module
● Theoretical module
● Practical module
● Q&A

Live-stream:
● Making the sponge cake
● Preparing the base for the cake out of the chocolate shortbread
Video tutorials:
DAY 1
Homework:
  • Cooking and baking the sponge cake
  • Cooking the chocolate shortbread for the base of the cake
  • Preparing to cook the whipped ganache
  • Cooking the praline
● Making the praline
● Preparing for cooking the whipped ganache
● Make and bake the sponge cake
● Make the chocolate shortbread
for the base of the cake
● Prepare to cook
the whipped ganache
● Make the praline
  • Theoretical module
  • Practical module
  • Q&A
Live-stream:
  • Preparing the Crispy layer for the cake Equador
  • Making the Crumble
  • Making the Whipped ganache
Video tutorials:
DAY 2
Homework:
  • Make the whipped ganache with coffee
  • Prepare the Crumble
  • Make the Crispy layer
  • Theoretical module
  • Practical module
  • Q&A
Live-stream:
  • Assembling the mousse cake Equador in the baking form
  • Making the Nappage
Video tutorials:
DAY 3
Homework:
  • Make the Nappage
  • Make the Cremeux
  • Bake the chocolate shortbread bases
  • Making the Cremeux for the cake Equador
  • Baking chocolate shortbread bases
Completing homework:
DAY 4
  • Assembling the cake in the baking form
  • Coating and decorating the mousse cake Equador
  • Preparing the photo report for taking part in a contest
Coating and decorating
the cake:
  • Coat the cake with the nappage
  • Transfer the cake onto bases
  • Decorate the borders with Crumble
  • Pipe the chocolate cremeux onto the surface of the cake
Assembling the cake in the form:
  • Preparing the rings for the assembly
  • Piping the whipped ganache
  • Assembling the frozen cake centre
  • Working with the frozen crispy layer
  • Assembly and freezing
  • Feedback from the chef about the maked pastries
  • Announcement of contest winners
  • Q&A
Contest of works:
Additional bonus:
DAY 5
  • Articles about the jellifying and gelling agents: agar-agar, gelatine, xanthan gum
  • Articles about the jellifying and gelling agents: agar-agar, gelatine, xanthan gum
  • Recount of the quantity of gelatine according to its strength
  • About the types and properties of pectins
Presentation of Big Basic Pastry Course
WE INVITE YOU TO OUR FREE ONLINE COURSE
Register to the waitlist for a free online-course right now!
19 OCTOBER
INTRODUCTION TO FRENCH PASTRY
After registration, check your mail, we will send you an email with the data to enter your personal study account
Register for a free
online-marathon right now!
WE INVITE YOU TO OUR FREE ONLINE COURSE
19 OCTOBER
INTRODUCTION TO FRENCH PASTRY
Register to the waitlist for a free online-course right now!
EDUCATIONAL MATERIALS
Detailed PDF - the recipe, which will stay with you forever
Personal account on the learning platform KICA
Tutor's support
12 video-tutorials
Contest among the best works
The list of the tools and list of the ingredients are available by links, click on them, in order to view
Live-streams
The founder and the owner of the International Pastry Academy KICA
She first started baking when she was 30 years old and 3 years later, she started giving master classes and in 2 years she opened her own pastry school.

In 2011 she started blogging in the livejournal, which came out in the TOP 100 of Ukrainian blogs and which also became her first information platform.

This blog exactly became the source of the audience for Tatiana Verbitska first master classes of French pastry.
In 2013 she invited the French chef - Champion of France - Nicolas Boussin into her school for the first time.

In the end of 2017, her book came out - "Elegance and the oven" - about the pastry mastery in both Russian and English languages.
YOUR TUTOR
TATYANA VERBITSKAYA
Meet the tutors, who will take you to the next level of knowledge and skills in the pastry mastery!
The brand-chef and the teacher of the International Pastry Academy KICA
From the very beginning, the chef usually sets the certain standards, at which the viewers' excellent creations come out that can be used for decorating the shop window of the demanding pastry shops.

He worked for a few years in the best pastry shop in Kiev, called "Honey", he taught in the pastry school of Ector Bravo, did the opening and launched the production of luxury pastries in Dubai.

Many years of experience and work on the manufacture give Alexander Trofilmenkov an opportunity to share the theory and practice with the students on the level of the world famous pastry-chefs.
YOUR TUTOR ALEXANDER TROFIMENKOV
The Academy KICA was the first one in the whole history of the pastry mastery to broadcast training courses with the best French chefs online. This has let thousands of people have access to the skill and charisma of the best chefs in the world.

Cédric Grolet, Julien Alvarez, Nicolas Boussin, Karim Bourgi, Joan Marten, Guillaume Mabilleau – and more than 30 best chefs of France and the world have repeatedly arrived to demonstrate the live master classes to KICA. These classes were followed by the online broadcasts from the Academy to the whole world.

In February of 2020 we presented our
BIG BASIC COURSE ONLINE
ABOUT THE INTERNATIONAL PASTRY ACADEMY KICA
KICA is the first online-academy in the world, featuring the best French chefs
The first pastry academy where you can take online classes from the world famous chefs
The academy actively maintains 3 Instagram accounts, which has more than 230 thousand subscribers, a Facebook account with 120 thousand subscribers and a YouTube account with 40 thousands subscribers.

You will be able to find more than 100 pastry video tutorials and master classes on our website:
kica-online.com

Since 2013 we have been taking the students to study in the pastry schools of France and Spain.
During 8 years of the Academy working, more than 10 thousand students from more than 50 countries all around the world have completed the courses
THREE LEVELS OF «PASTRY-CHEF» SPECIALISATION
INTRODUCTION
TO FRENCH PASTRY
Tutor: KICA brand-chef
Alexander Trofimenkov

Duration of the course:
A 5-day free practice online course

The course program:
5 theoretical topics about the
pastry mastery
12 video-tutorials about how to make the mousse cake EQUADOR

Certificate of completion
if you comply with the course contest criteria
BASIC
PASTRY COURSE ONLINE

Tutor: KICA brand-chef
Alexander Trofimenkov

Duration of the course:
4-month practical online course

The course program:
67 video-tutorials
7 modules
41 maked pastries for your pastry portfolio

Certificate or Diploma of the Course Completion
ADVANCED
PASTRY ONLINE COURSE
Tutor: French chef, the Champion
of France – Nicolas Boussin

Duration of the course:
4-month practical online course

The course program:
30 video-tutorials
7 modules
32 maked pastries for your pastry portfolio

Diploma of the Course Completion
Level 1
Level 2
Level 3
Complete the 3 levels of specialisation and get a Big Diploma of the Pastry-chef
WE INVITE YOU TO OUR FREE ONLINE COURSE
Register to the waitlist for a free online-course right now!
19 OCTOBER
INTRODUCTION TO FRENCH PASTRY
After registration, check your mail, we will send you an email with the data to enter your personal study account
WE INVITE YOU TO OUR FREE ONLINE COURSE
19 OCTOBER
INTRODUCTION TO FRENCH PASTRY
Register to the waitlist for a free online-course right now!
GET A CERTIFICATE
CONFIRM THE QUALIFICATION: RECEIVE THE CERTIFICATE ABOUT THE SUCCESSFUL COMPLETION IF YOU COMPLY WITH ALL THE CONDITIONS OF THE COURSE
FREQUENTLY ASKED QUESTIONS
How is the training going?
The marathon will take place for 5 days: 4 days of live-streams + 1 day homework.

Every day we will conduct a live-stream for you, which will consist of the theoretical and practical modules. Every day, after the live-stream, we will give you access to the video-tutorials, which will help you make the mousse cake Equador.

In addition to this, you will also get:

1. A detailed PDF recipe. It has been decorated with the artistic photos of the ready pastry and its cut part.

2. Support from the tutors, you can ask the tutors of the marathon any sort of questions.

3. 12 detailed video-tutorials, which will be available to you for the duration of conducting the marathon on our learning platform.

You will receive the homework every day of the marathon; you will need to do it on the same day. The 4th day of the marathon will be dedicated to homework, when you will finish your cake, prepare for submitting the work and taking part in the course.

In order to take part in the contest of the best works, take a picture of your ready cake Equador and send it to the email address: marathon@kica-academy.com until 16:00 of the 5th day of the marathon.

The photos of the ready pastry should be:
- a close up
- of a cut part
- not blurry, not with the black background
- the size of an email should not exceed 2 Mb

On the last 5th day of the marathon, after receiving the photos of your works, the teacher will give feedback and announce the winners, while also giving the valuable prizes.

After the marathon has finished, will there still be access to the materials?
You will have access to the educational materials of the marathon throughout all of the 5 days of the marathon.

All the materials will be stored in your personal account on the learning platform KICA.

The recordings of the webinar and the access to the educational materials are possible to purchase additionally for 1 year.
What will be needed for passing the marathon
In order to pass the marathon, you will need the access to the internet from the mobile phone or the desktop computer and the free time for making the mousse cake Equador.

Also, you should check the availability of the needed equipment and ingredients, the lists of which you can view by going to these links:

The list of the equipment

The list of the ingredients
Tools and ingredients
You can view the lists of the needed tools and ingredients by going to these links:

The list of the equipment


The list of the ingredients

Where should I turn to if there is an issue or another question?
All the participants of the course will have access to the learning platform KICA, where you can ask the questions and exchange the impressions and opinions with the tutors.

The answers to all your questions about making the cake Equador will be given by the professional pastry chefs Alexander Trofimenkov and Tatyana Verbitskaya during working hours.

But if you have questions about how the platform works or if you have some technical issues - the specialists of the support service of the learning platform KICA will be happy to help you out.
BC Mary Kay, 1st floor
st. Novokovzalnaya 2,
Ukraine, Kyiv
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©Tetyana Verbytska & Verbytska IE. All rights reserved. Any copying of materials is allowed only with the consent of copyright holder.
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