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EDUCATIONAL TRIP

L'ÉCOLE INTERNATIONALE DE PÂTISSERIE

3-day practical learning program

Experience the world of fine pastry making trought our immersive trip to the Olivier Bajard International School of Pastry.

Designed for aspiring professionals and pastry lovers with in-depth explanation of techniques.
Get introduced to the amazing world of French pastries with Olivier Bajard, MOF of France.


Who is this TRIP for
Who is this TRIP 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.

EDUCATION PROGRAM

EDUCATION PROGRAM
Macarons
549
Make 2 types of delicious macarons:

1. Chocolate macarons
2. Caramel macarons
⭐ 5.0
by Olivier Bajard
Tarts
549
Make 3 stunning tarts:

1. Lemon tart with strawberry coulis
2. Crispy hazelnut caramel tart
3. Soufflé tart with seasonal fruits
⭐ 5.0
by Olivier Bajard
Entremets
549
Make 3 elegant entremets:

1. Entremets «le Fraicheur»
2. Entremets «le Noisettine»
3. Entremets «le Rouge et le Noir»
⭐ 5.0
by Olivier Bajard
Verrines
549
Make 2 fashionable verrines:

1. Verrine Mini - Baba
2. Verrine aux fruits exotique
⭐ 5.0
by Olivier Bajard
Cakes
549
Make 2 iconic cake:

1. Clementine cake
2. Gianduja cake
⭐ 5.0
by Olivier Bajard
Desserts
549
Make 2 delicious desserts:

1. Marshmallow with lemon
2. Chocolate caramel paste

⭐ 5.0
by Olivier Bajard
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

Network with other pastry
learners

Prove your mastery with a Certificate from world reputed institutions in pastry

Organization of the learning process
You will have 3 days of captivating work and productive communication with the teacher and other students on the Olivier Bajard pastry school.
PASTRY THEORY
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 – Alexandr Trofimenkov.
PRACTIC
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.
SUBMITTING THE PRACTICAL TASKS
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.
FEEDBACK ON PRACTICAL TASKS
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.
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.
PASTRY THEORY
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 – Alexandr Trofimenkov.
RECEIVING THE PRACTICAL TASKS
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.
SUBMITTING THE PRACTICAL TASKS
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.
FEEDBACK ON PRACTICAL TASKS
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.
WEBINARS
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.

PRACTICAL TASKS
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.
THEORY EXAMINATION TEST
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.
DIPLOMA WORK
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.
ENTRY CRITERIA
Any level of pastry background is accepted.

For pastry beginners high level of motivation is required.

16 years old minimum students.


KICA-ECOLE DUCASSE Certification
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.
Course languages
English, French
Course type
100% practical course
in International School of Pastry


ACHIEVING THE QUALIFICATION


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 a predefined format to the course tutors. You will find the predefined assignment format in a separate lesson on KICA learning platform. You should obtain a PASS from a course tutor for each course pastry.
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
Duration of study
The course lasts 1 week.
Certificates ISSUE*:
May 2022
*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.
CERTIFICATE
The tutors of the course
The tutors of the course
Founder of the International School of Pastry

2017 Assistant coach in The french Cuisine Team for the Bocuse D'Or

2008 - Chevalier dans l'Ordre des Palmes Académiques (National Government Award for the education)

1995 - World Champion in Pastry – Chocolate – Pastry – Ice Cream Making – Milan in Italy.

Honors: 1993 - Meilleur Ouvrier de France
PROGRAM LEADER –
CHEF MOF OLIVIER BAJARD
LUC DEBOVE
IMPORTANT! The verification and feedback on each of your practical tasks is provided by qualified schools' instructors.

ABOUT INTERNATIONAL SCHOOL OF PASTRY
Olivier Bajard runs one of the most prestigious pastry schools in France, where anyone who wants to master the art of French pastry can learn with the best professionals in the world.

The International School of Pastry Olivier Bajard stands in Perpignan, France, almost on the border with Spain. It's incredibly beautiful place with remarkable nature and atmosphere.
Alain Ducasse
ÉCOLE DUCASSE
Olivier Bajard
Olivier Bajard is 'Best craftsman of France' at the age of 27, and 'Dessert world champion' at the age of 29.

One of the most famous and professional chefs of the modern pastry world he is ranking in TOP-100 best pastry chest of past century.

Created in 2005 by Olivier Bajard, the International Pastry School has developed for the first time in the world an original and comprehensive vocational training concept, adapted to the reality of businesses.

Also, he is an author of pastry book "Les Ateliers Sucres d'Olivier", a trainer, an organiser of national and international professional competitions, and finally the founder of the famous International School of Pastry in Perpignan, which is a true Mecca for specialists and passionate enthusiasts!
confectioners students
Learning in Olivier Bajard training center is an ideal springboard to enter the world of gastronomy or an opportunity of unique evolution!

Unique practical program take into organizational, rationalization and management methods that save time and optimize your business.

While studying, you will see how the workflow is built in a professional pastry kitchen, what equipment and organizational rules are used.
TODAY:
CERTIFICATION PROGRAM CONTENTS
CERTIFICATION PROGRAM CONTENTS
By purchasing educational program, you agree to the terms of use
FULL COURSE PROGRAM
3 days of practice on Olivier Bajard pastry center

14 Detailed PDF recipes.
CHEF SUPPORT
Chef gives feedback to each of your tasks and answers all your questions
CERTIFICATE
You receive a certificate of successful completion of the course in English

COURSE LANGUAGE
English

Choose the beginning of the course convenient for you:

COURSE START: 02.05.2022

COURSE START: 09.05.2022

TO GET SPECIAL OFFER UP TO 30% DISCOUNT AND BONUSES,
PLEASE, CONTACT OUR CUSTOMER SUPPORT TEAM:
If you want to get personal consultation about this course, submit this form so that our manager can inform you about the program
Phone: +380 (68) 863 15 86 (Whatsapp, Viber, Telegram)
E-mail: info@kica-online.com

FREQUENTLY ASKED QUESTIONS
What I need to participate in the education trip?
You need to prepare
What if after payment I can't visit a pastry school because of quarantine?
If you
Tools and ingredients
Find a list of the tools here

Find a list of ingredients right here
Message us:
+38 068 863 1586

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For all questions, please contact: info@kica-online.com
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VILLA OASIS, RN 113,
13580 LA FARE LES OLIVIERS

UKRAINE

BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
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+33 77 108 7053

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