PRACTICAL ONLINE COURSE
PASTRY BEGINNER
At this course, you will gain basic theoretical knowledge and master key techniques for a confident start in pastry.
Your course progress is supervised by an experienced chef, who will answer all your questions and will teach you how to work professionally
MARCH 2
Course start date
Course start date
1 MONTH
Course duration
Course duration
7 ONLINE LESSONS
+ tutor's support
+ tutor's support
Get a quick start in pastry.
Learn to make 7 absolutely stunning cakes!
Learn to make 7 absolutely stunning cakes!
Start on February 3 at 14:00 London Time
No credit card required for registration.
REGISTER FOR A FREE WEBINAR FOR BEGINNERS
And learn how to make a classic Sacher cake!
Start on February 3 at 14:00 London Time
REGISTER FOR A FREE WEBINAR FOR BEGINNERS
And learn how to make a classic Sacher cake!
No credit card required for registration.
Everyone who is willing to discover a profession of a pastry chef
Beginners who want to learn the theory and see how to apply key techniques and recipes to master the pastry basics and build a successful career in future
WHO IS THIS COURSE FOR
GET THE BEST OUT OF THE COURSE
You will study 9 theoretical topics:
- Creams
- Sponges
- Emulsion
- Flour
- Eggs
- Sugar
- The role of fat in muffins, sponges and other pastries
- Pectins
- Chocolate Tempering
You will learn how to make 5 types of classic sponges:
- Dacquoise
- Chocolate sponge
- Genoise
- Roll sponge
- Joconde sponge
- Muslin cream
- 2 types of Chantilly cream
- Coffee butter cream
You will learn how to make:
- perfect dark chocolate ganache and chocolate icing
- light and fluffy French meringue
You will learn the following basic techniques:
- Assembling a cake in a ring
- Assembling a cake with a sponge wall in a ring
- Rolling a sponge
- Work with a pastry bag
- Decorative piping of cream
- Making a chocolate decor
- Chocolate tempering
- Folding and using a cornet
PROFESSIONAL PASTRY THEORY
MAXIMUM OF PRACTICE REINFORCED WITH THEORY
UNIVERSAL BASIC RECIPES AND SKILLS
PROFESSIONAL TECHNIQUES
COURSE PROGRAM
Esterhazy
cake
Esterhazy cake is famous for its appearance: the cake's surface is decorated with a pattern of chocolate spider web.
Apart from a spectacular design, this cake has a very tender and pleasant taste. Traditionally, it consists of nut-based sponge cakes, custard cream with liqueur and fried almond flakes.
Apart from a spectacular design, this cake has a very tender and pleasant taste. Traditionally, it consists of nut-based sponge cakes, custard cream with liqueur and fried almond flakes.
Mocha
cake
This cake has gained fans from all over the world with its distinctive taste.
Thanks to a fluffy sponge cake, which is able to absorb a huge amount of coffee, the cake becomes soft, tender and aromatic.
Thanks to a fluffy sponge cake, which is able to absorb a huge amount of coffee, the cake becomes soft, tender and aromatic.
Black Forest
cake
The Black Forest Cake is well known for its traditional combination of whipped cream, chocolate sponge and cherries soaked in Kirschwasser. We will cook not only the classic but also the modern version of this cake. We will stick to the traditional ingredients and taste, making the overall appearance modern and refined.
A perfect combination of a rich cherry taste, pleasant vanilla Chantilly and a soft velvet chocolate sponge creates that very special pleasure that makes this cake so popular all over the world for so many years.
A perfect combination of a rich cherry taste, pleasant vanilla Chantilly and a soft velvet chocolate sponge creates that very special pleasure that makes this cake so popular all over the world for so many years.
Tiramisu
roll cake
Traditional Tiramisu is a pretty simple dessert which can be made at home. It consists of ladyfinger biscuits soaked in strong coffee, mascarpone cheese, eggs, sugar and dessert wine, and is decorated with the cocoa powder.
Usually such a dessert is served in transparent glasses or bowls so that the layers are clearly visible. We use the same idea, ingredients and flavors, but turn the classic Tiramisu into a roll.
Usually such a dessert is served in transparent glasses or bowls so that the layers are clearly visible. We use the same idea, ingredients and flavors, but turn the classic Tiramisu into a roll.
Pavlova
cake
Instead of a classic nest-shaped meringue, we made a 3-tiered necklace out of snow white pearls, which have been piped with the help of a pastry bag with a round tip.
We will decorate the centre of our Pavlova cake with the Mascarpone Chantilly cream and raspberry coulis, and the surface of the cake will be decorated in a creative way - with fresh berries.
We will decorate the centre of our Pavlova cake with the Mascarpone Chantilly cream and raspberry coulis, and the surface of the cake will be decorated in a creative way - with fresh berries.
Opera
cake
This cake, all the beauty and the rich taste of which are combined in a small and elegant pastry, is usually no more than 3 cm high.
The Opera consists of perfectly even layers of almond sponge cake soaked with coffee syrup, dark chocolate ganache, coffee buttercream and chocolate glaze.
The Opera consists of perfectly even layers of almond sponge cake soaked with coffee syrup, dark chocolate ganache, coffee buttercream and chocolate glaze.
Feuille d'Automne
mousse cake
A classic chocolate mousse cake with a rich flavor and a beautiful cut.
You will learn how to prepare a fluffy and moist chocolate sponge cake, a homogeneous mousse, which is delicate and at the same time stable, and a pleasant crunchy layer at the base.
To decorate the cake, you will learn the chocolate fan technique, which will allow you to cover and decorate the cake with an impressive chocolate bow without tempering the chocolate.
You will learn how to prepare a fluffy and moist chocolate sponge cake, a homogeneous mousse, which is delicate and at the same time stable, and a pleasant crunchy layer at the base.
To decorate the cake, you will learn the chocolate fan technique, which will allow you to cover and decorate the cake with an impressive chocolate bow without tempering the chocolate.
- Nut-based sponge cakes with hazelnut and almond
- Mousseline cream with liquor
CAKE TEXTURES:
- make a nut-based sponge cake that has light and pleasant taste
- make a tender and stable Mousseline cream with a smooth texture
- assemble the cake with perfectly even layers without any special equipment
- correctly prepare the sugar fudge for work and glazing the cake in a thin layer
LEARN TO:
- Genoise sponge
- French coffee buttercream
- Coffee syrup
CAKE TEXTURES:
- bake a universal, light and fluffy Genoise sponge
- soak the sponge cake correctly
- make the French buttercream with a tender, smooth and stable texture
- assemble the cake evenly
- make an original pattern on the surface of the cake without using any special tools
- pipe the cream decoratively onto the cake's surface
LEARN TO:
- Chocolate sponge batter
- Macerated cherries
- Vanilla Chantilly cream
- Chocolate decor
CAKE TEXTURES:
- make a tender chocolate sponge
- make macerated cherries
- prepare Vanilla Chantilly cream with a light and fluffy texture
- cut out the sponge cake in classic and modern ways
- whip Chantilly Cream correctly
- make beautiful chocolate decor
- assemble and decorate the cake using classic and modern techniques
LEARN TO:
- Universal sponge for rolls
- Coffee syrup
- Tiramisu cream with mascarpone cheese
- Chantilly cream for decoration
CAKE TEXTURES:
LEARN TO:
- bake a fluffy, light and elastic sponge cake for rolls
- make a stable and smooth Tiramisu cream with mascarpone, yolks and liquor
- assemble a smooth, beautiful roll without cracks
- whip the Chantilly cream for decoration correctly
- French meringue
- Mascarpone Chantilly cream
- Raspberry coulis
CAKE TEXTURES:
- make a light, crispy and snow white French meringue with a smaller portion of sugar
- preserve meringue from getting soaked
- pipe the meringue beautifully with the help of a pastry bag with a round tip
- cook bright and rich in taste raspberry coulis
- make and whip the Mascarpone Chantilly cream correctly until its texture is smooth
- decorate the pastry in a creative way with the help of fresh berries
LEARN TO:
- Almond Joconde sponge
- Coffee syrup
- Dark chocolate ganache
- French Coffee buttercream
- Glossy chocolate glaze
CAKE TEXTURES:
LEARN TO:
- bake a thin, even, moist and universal Joconde sponge
- prepare and soak the sponge properly, so that it does not get wet, but keeps its shape
- make French buttercream with a smooth and delicate texture
- assemble the cake with perfectly even layers without special equipment
- coat the cake with a thin and even glazing layer
- Chocolate sponge
- Chrispy layer
- Chocolate mousse
- Chocolate decor
CAKE TEXTURES:
LEARN TO:
- make a moist and soft chocolate sponge
- prepare a rich chocolate mousse
- make the almond crumble for a crunchy layer
- assemble the cake with perfectly even layers and decorate the cake correctly
ADVANTAGES OF THE COURSE
Chef Alexander Trofimenkov has prepared for you a book on pastry theory that covers 9 topics:
- Creams
- Sponges
- Emulsion
- Flour
- Eggs
- Sugar
- The role of fat in muffins, sponges and other pastries
- Pectins
- Chocolate Tempering
You will study each pastry from A to Z.
The course tutor Alexander Trofimenkov answers all your questions related to the course, gives feedback and recommendations on the pastries you have made.
You will learn how to make 7 popular pastries designed for the pastry showcase: Esterhazy cake, Mocha cake, Tiramisu roll cake, Black Forest cake, Pavlova cake, Opera cake and Feuille d'Automne mousse chocolate cake.
The course tutor Alexander Trofimenkov answers all your questions related to the course, gives feedback and recommendations on the pastries you have made.
You will learn how to make 7 popular pastries designed for the pastry showcase: Esterhazy cake, Mocha cake, Tiramisu roll cake, Black Forest cake, Pavlova cake, Opera cake and Feuille d'Automne mousse chocolate cake.
GREAT THEORETICAL UNIT
PREPARED BY THE CHEF
PREPARED BY THE CHEF
PRACTICAL UNIT UNDER THE PASTRY CHEF'S SUPERVISION
You get a ready-to-sell collection of 7 favorite pastries from all over the world that can already be used in work to order.
These recipes are practical and do not require expensive ingredients or equipment. The taste and decor of the collection are well-elaborated, so your assortment will differ from the assortment of the chefs who get inspired from the amateur recipes available to everyone on the internet.
These recipes are practical and do not require expensive ingredients or equipment. The taste and decor of the collection are well-elaborated, so your assortment will differ from the assortment of the chefs who get inspired from the amateur recipes available to everyone on the internet.
READY-TO-SELL COLLECTION OF PROFESSIONAL PASTRIES
COURSE MATERIALS
Detailed PDF - recipes that will stay with you forever
Personal account on KICA learning platform
Tutor's support and feedback
Video-tutorials
A list of tools and ingredients is available by the link
Every week during one month you get access to the task of the week, as well as all the necessary training materials: detailed recipes, video tutorials, theoretical materials
Every Sunday or earlier you send a completed Weekly Task to the tutor: photos of the prepared pastries, their general view and cut. The photos should be of a good quality and not on a black background.
Within 3-4 working days the tutor gives feedback to each of your tasks.
To get a certificate, you have to send all course tasks until its last day, all tasks have to be approved by the tutor.
To get a certificate, you have to send all course tasks until its last day, all tasks have to be approved by the tutor.
TASK DELIVERY
SUBMISSION OF THE TASKS
FEEDBACK FROM TUTOR
1
2
3
HOW DOES THE LEARNING GO?
The course involves 4 weeks of exciting work and productive communication with the tutor and other students on the KICA learning platform
Ingredients:
· Sugar
· Icing sugar
· Inverted sugar or honey
· Neutral gel
· Sugar fudge (Fondant)
· Eggs (whites)
· Eggs ( yolks)
· Eggs (whole)
· Salt
· Coffee extract
· Espresso
· Pectin NH
· Gelatine bloom 200
· Milk
· Whipping cream 35%
· Butter 82%
· Sour cream 30%
· Oil
· Mascarpone cream
· Almond liqueur (Amaretto)
· Apricot brandy or liqueur
· Dark rum
· Vanilla pod
· Icing sugar
· Inverted sugar or honey
· Neutral gel
· Sugar fudge (Fondant)
· Eggs (whites)
· Eggs ( yolks)
· Eggs (whole)
· Salt
· Coffee extract
· Espresso
· Pectin NH
· Gelatine bloom 200
· Milk
· Whipping cream 35%
· Butter 82%
· Sour cream 30%
· Oil
· Mascarpone cream
· Almond liqueur (Amaretto)
· Apricot brandy or liqueur
· Dark rum
· Vanilla pod
Pastry molds:
Pastry bag nozzles:
· French Star tip, 8mm diameter
· Round tip, 10-11 mm diameter
· Closed Star tip, 8mm diameter
· Rose petal tip
· Round tip, 10-11 mm diameter
· Closed Star tip, 8mm diameter
· Rose petal tip
TOOLS AND INGREDIENTS
The list of tools for the PASTRY BEGINNER course:
The list of ingredients for the PASTRY BEGINNER course:
· Baking rings with a diameter of 14 cm, 15 cm, any height
· Baking rings with a diameter of 16 cm and a height of 6 cm; + 18 cm in diameter and 4.5cm high.
· Mold 20x20cm and 3cm high
· Mold 35x35cm of any height
· Baking rings with a diameter of 16 cm and a height of 6 cm; + 18 cm in diameter and 4.5cm high.
· Mold 20x20cm and 3cm high
· Mold 35x35cm of any height
Gram:
2250
115
113
20
250
1220
842
720
4,15
12
475
4,5
16
340
1740
1050
240
60
375
180
20
25
5
115
113
20
250
1220
842
720
4,15
12
475
4,5
16
340
1740
1050
240
60
375
180
20
25
5
Ingredients:
· Lemon juice (fresh)
· Fresh raspberry
· Fresh strawberry
· Blueberry
· Pitted cherries (fresh or frozen)
· Peeled apricots (without kernel)
· Cherry cocktail or fresh
· Peeled almonds
· Almond flakes
· Hazelnut flour
· Almond flour
· Flour
· Baking powder
· Potato starch
· Corn starch
· Powdered cinnamon
· Cocoa powder
· White chocolate 33%
· Dark chocolate 70%
· Dark chocolate 80%
· Brown sugar
· Royaltin waffle crumb
· Hazelnut paste
· Fresh raspberry
· Fresh strawberry
· Blueberry
· Pitted cherries (fresh or frozen)
· Peeled apricots (without kernel)
· Cherry cocktail or fresh
· Peeled almonds
· Almond flakes
· Hazelnut flour
· Almond flour
· Flour
· Baking powder
· Potato starch
· Corn starch
· Powdered cinnamon
· Cocoa powder
· White chocolate 33%
· Dark chocolate 70%
· Dark chocolate 80%
· Brown sugar
· Royaltin waffle crumb
· Hazelnut paste
5
320
500
50
300
200
12 pcs
200
100
50
250
472
5
146
20
2
190
100
690
30
25
20
55
320
500
50
300
200
12 pcs
200
100
50
250
472
5
146
20
2
190
100
690
30
25
20
55
· whisk
· heat resistant silicone
· spatula
· pastry brush
· knife
· serrated knife
· scissors
· plastic scraper
· serrated scraper
· a large metal scraper
· medium offset spatula
· heat resistant silicone
· spatula
· pastry brush
· knife
· serrated knife
· scissors
· plastic scraper
· serrated scraper
· a large metal scraper
· medium offset spatula
Tools:
· small offset spatula
· rack for glazing
· ruler
· cutting board
· fine sieve
· jug 1L
· plastic bowls 1L
· saucepan 1L
· silicone mat
· scales with 0.5 pitch
· hand blender
· rack for glazing
· ruler
· cutting board
· fine sieve
· jug 1L
· plastic bowls 1L
· saucepan 1L
· silicone mat
· scales with 0.5 pitch
· hand blender
· digital thermometer with a probe
· microwave oven
· planetary mixer
· cling film
· parchment paper
· disposable gloves
· disposable pastry bags
· acetate film
· border tape 5.5-6 cm high
· microwave oven
· planetary mixer
· cling film
· parchment paper
· disposable gloves
· disposable pastry bags
· acetate film
· border tape 5.5-6 cm high
Gram:
The brand-chef and the tutor of the International Pastry Academy KICA
From the very beginning, the chef sets the standards of work, that at the end of the lesson help the students to come out with graceful pastries that can be used to decorate the showcases of the most demanding confectionery houses.
Alexander was educated at ENSP - National Superior School of Pastry in France.
He worked as a pastry chef at the factory of the best confectionery in Kyiv "Honey", taught at the Culinary Academy of Hector Jimenez Bravo, opened and supervised the production of luxury confectionery products in Dubai.
Alexander Trofimenkov teaches students the theory and practice of pastry at a high level using his knowledge and rich experience.
Alexander was educated at ENSP - National Superior School of Pastry in France.
He worked as a pastry chef at the factory of the best confectionery in Kyiv "Honey", taught at the Culinary Academy of Hector Jimenez Bravo, opened and supervised the production of luxury confectionery products in Dubai.
Alexander Trofimenkov teaches students the theory and practice of pastry at a high level using his knowledge and rich experience.
YOUR TUTOR
ALEXANDER TROFIMENKOV
ALEXANDER TROFIMENKOV
More than 10000 students from 50 countries have successfully completed our courses!
Thank you for perfect taste balanced recipes
Аrtur Popravkin
What a fantastic taste! I'm loving all of these pastries! Thank you!
Mauricio Mori
all cakes turn out very delicious, recently Opera is my favorite :)
Diana Pater
The most exotic chocolate Eclair recipe of all!
I loved it so much. Thank you so much, chef!
I loved it so much. Thank you so much, chef!
Sahar Jahanikia
Loving the course "Tart and Tartlets" - Thanks!!
Andrea Wilson
STUDENTS REVIEWS ABOUT OUR COURSES:
TRAINING PACKAGE
Take advantage of this exclusive price offer before March 1st!
$250
Optimal
FULL COURSE PROGRAM
7 Detailed PDF recipes. Each contains artistic pictures demonstrating the ready pastry and its cut.
7 online video-classes.
E-Book on Pastry theory - 9 topics
INSTRUCTOR SUPPORT
The KICA pastry instructor gives feedback to each of your tasks and answers all your questions
1 LIVE WEBINAR AT 4TH WEEK OF THE COURSE
The Chef will answer the question on theory topics and on course pastries making. You send questions in advance, at the 3rd week of the course. 1 hour session.
CERTIFICATE
You receive a certificate of successful completion of the course in English.
To get a certificate, 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 weeks
ACCESS TO COURSE MATERIALS FOR 12 MONTHS
Watch online video-classes and use course materials on any device at a convenient time for 12 months
7 Detailed PDF recipes. Each contains artistic pictures demonstrating the ready pastry and its cut.
7 online video-classes.
E-Book on Pastry theory - 9 topics
INSTRUCTOR SUPPORT
The KICA pastry instructor gives feedback to each of your tasks and answers all your questions
1 LIVE WEBINAR AT 4TH WEEK OF THE COURSE
The Chef will answer the question on theory topics and on course pastries making. You send questions in advance, at the 3rd week of the course. 1 hour session.
CERTIFICATE
You receive a certificate of successful completion of the course in English.
To get a certificate, 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 weeks
ACCESS TO COURSE MATERIALS FOR 12 MONTHS
Watch online video-classes and use course materials on any device at a convenient time for 12 months
SPECIAL
PRICE
PRICE
By purchasing educational programs, you agree to the terms of use
Start on February 3 at 14:00 London Time
No credit card required for registration.
REGISTER FOR A FREE WEBINAR FOR BEGINNERS
And learn how to make a classic Sacher cake!
Start on February 3 at 14:00 London Time
REGISTER FOR A FREE WEBINAR FOR BEGINNERS
And learn how to make a classic Sacher cake!
No credit card required for registration.
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF A SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
FREQUENTLY ASKED QUESTIONS
The course lasts 4 weeks. Every week you get access to 2 tutorials, at last week — 1 tutorial.
Every lesson of this online course includes:
1. Detailed PDF recipes. Each contains art pictures demonstrating the ready pastry and its cut.
2. A detailed video-tutorial for each recipe, as well as additional videos. You have access to the video-tutorial for 6 months, 12 months or 24 months depending on the package you choose.
3. The teacher gives feedback to each of your tasks and answers all your questions.
4. Certificate. To get a certificate, you have to send all course tasks until course last day, all tasks have to be approved by the tutor. The course duration is 4 weeks.
5. The task is delivered weekly, at the same time you can submit it any time before the end of the course.
Every Sunday or earlier you send the completed Weekly Task to the tutor on the learning platform: photos of the prepared cakes, their general view and cut.
Photos should be in a good quality and not on a black background.
Every lesson of this online course includes:
1. Detailed PDF recipes. Each contains art pictures demonstrating the ready pastry and its cut.
2. A detailed video-tutorial for each recipe, as well as additional videos. You have access to the video-tutorial for 6 months, 12 months or 24 months depending on the package you choose.
3. The teacher gives feedback to each of your tasks and answers all your questions.
4. Certificate. To get a certificate, you have to send all course tasks until course last day, all tasks have to be approved by the tutor. The course duration is 4 weeks.
5. The task is delivered weekly, at the same time you can submit it any time before the end of the course.
Every Sunday or earlier you send the completed Weekly Task to the tutor on the learning platform: photos of the prepared cakes, their general view and cut.
Photos should be in a good quality and not on a black background.
You have access to the video-tutorials 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.
To join the course, you will need access to the Internet from a mobile phone or a desktop computer.
Also, check the availability of the tools and ingredients, you will find a list of them by link.
Also, check the availability of the tools and ingredients, you will find a list of them by link.
All course participants have access to the learning platform where they can post their works, ask questions to the tutor and exchange impressions and experiences with other students.
Pastry chef Alexander Trofimenkov answers 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.
Pastry chef Alexander Trofimenkov answers 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.
Click to order