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Learn the profession you need, do convincing portfolio, get comprehensive knowledge to start your business
PASTRY COURSE
PRACTICE WITH BEST FRENCH CHEFS

PRACTICAL
YOU PRACTICE
on the professional pastry kitchen
We are forced to postpone the practical course due quarantine

If you want to participate, leave your phone number and email so that our manager can contact you and add to the waiting list.
AS A RESULT OF THIS COURSE, YOU GET
PROFESSIONAL KNOWLEDGE AND SKILLS
MAXIMUM PRACTICES
BIG PASTRY DIPLOMA
You will use reliable recipes and techniques based on world pastry experience. We selected the best for this course. These recipes and techniques are a reliable base for your profession and business.
You complete practical tasks using the video and printed materials of the course. Your work is checked and commented by the tutor.
Hundreds of hotels, restaurants, pastry shops, cruise ships need highly skilled pastry chefs.

The KICA diploma together with the portfolio of your current and graduate works is an authoritative confirmation of your skills for the employer, as well as a confident start for your own pastry business.
OPPORTUNITY TO LEARN FROM THE BEST CHEFS OF THE WORLD
All courses, which will be held in 2020 at KICA, are organized so that you can see how the best world pastry chefs work in real time.

This year, Hans Ovando, Cecile Moritel, Cedric Grolet, Nicolas Boussin, Antonio Bachour, Andrey Dubovik and Ronya Belova will share their experiences at the KICA basic course.

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2
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COURSE PROGRAM
CROISSANTS:

1. Classic
2. Whole wheat (special recipe of dough)
3. With Pastry cream
4. With Chocolate
5. With Almond cream
6. With Salmon and Avocados
1. CROISSANTS
and puff pastries
YOU WILL CREATE
french bakery vitrine consisting of puff, puff yeast pastries and quiches.
YOU WILL LEARN TO:
- make croissants right
- address all production nuances
- understand all the secrets of combining three main components of puff pastry: water, flour and butter.

YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
PUFF PASTRIES:

7. Millefeuille with vanilla cream and salted caramel
8. Chausson with apple and vanilla
9. Quiche with vegetables and chicken
ECLAIRS:

1. Vanilla Eclairs
2. Chocolate Eclairs
3. GLUTEN FREE Berry Eclairs
4. Coffee Eclairs

2. ECLAIRS
сlassic, сhocolate, gluten free

YOU WILL PRACTICE
cooking one of the most popular, but difficult to prepare dessert. The dough does not always rise, and if it rises, it often cracks. This module is to understand how to make perfect eclairs
YOU WILL LEARN TO:
- make classic and chocolate choux dough with and without craquelin
- make GLUTEN FREE choux dough
- prepare 6 flavors of custard cream
- make special glazes for eclairs and apply fondant coating

YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
3. MODULE WITH CELEBRITY CHEF
practical or demo class
EVERY BASIC PRACTICAL COURSE, which will be held this year at our academy, is organized so that you can see in real time how the best world pastry chefs work, learn techniques and nuances of preparing authors pastries.

ON THE BASIC PRACTICAL COURSE IN KICA IN 2020 YOU WILL LEARN FROM THE CHEFS AS FOLLOWS:

Cecile Moritel - one of the most elegant chef-designers in France
Cedric Grolet - one of the best pastry chefs in the world
Hans Ovando - master chocolatier of Spain, Champion of World Chocolate Masters Spain
Nicolas Boussin - MOF, pastry champion of France
Andrey Dubovik and Ronya Belova - legendary design-chocolatier
Antonio Bachour - USA Best Pastry Chef 2019
4. GATEAUX & ENTREMETS
and also the technique of assembling rolls and tartlets
YOU WILL CREATE
beautiful buffet of modern gâteaux & entremets
YOU WILL GET
knowledge and practice how to make sponge cakes and creams, mousses and glazes, as well as the pleasure at every stage of cooking. When the preparation and assembly of products is well organized, the textures are shiny, the glazes are flat, the decor looks harmonious, and the products are neat. You will learn how to organize complex processes and prepare a buffet of a real French boutique.
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
GATEAUX & ENTREMETS:

1. «Camomile» gâteau
2. Chocolate roll with orange
3. Chocolate entremet with crispy layer
4. Matcha-Cherry gâteau
TARTLETS:

5. Tartlet Fire Truffle
6. Apple tartlet
7. Tartlet Coffee-Praline
5. CHOCOLATE BONBONS
molded bonbons, framed ganache, bars, truffles
CHOCOLATE BONBONS:

1. Framed ganache Lemon - Basil
2. Molded bonbons Raspberry - Yuzu - White chocolate
3. Framed ganache Caramel and Banana
4. Molded bonbons Praline, Coriander and Orange
5. Truffle with old rum aroma
YOU WILL CREATE
a real chocolate vitrine. Learn how to make chocolate shine and how to avoid streaks on its surface. You will learn how to make the fillings homogeneous, as well as how to carefully cut framed ganache.
YOU WILL LEARN TO:
- temper chocolate. Make molded chocolates coating and apply closing techniques
- cook stable and shiny ganache
- assemble chocolates with two-layers filling: ganache + marmalade
- apply chocolates coloring techniques
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
BARS:

6. Chocolate bar with biscuits and raspberry marmalade
7. Chocolate bar with orange confit, Grand Marnier and crispy praline with cardamom
6. MACARONS
italian and french meringue, chocolate
YOU WILL LEARN
how to make macaron shells filled inside, how to make macaron shells less sweet, how to decorate macarons appetizingly
YOU WILL LEARN TO:
- make macarons dough on italian and french meringue
- pipe macarons to obtain the same shape
- prepare 6 types of stable, shiny ganache and creams for filling macarons
- decorate macarons elegantly
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
MACARONS:

1. Macaron Lime - Estragon with Olive Oil
2. Macaron Milk Chocolate - Salted Caramel - Raspberry
3. Macaron Pear - Dorblu
4. Macaron Coffee - Praline
5. Macaron Milk Chocolate - Passion Fruit - Red Orange
6. Macaron Yuzu
AT THE LAST 2 DAYS OF THE COURSE:

3. Prepare your pastry in accordance with the agreed project.

4. Introduce your pastry to the group at the final presentation.
7. EXAMINATION PROJECT
creation and presentation of your own pastry
YOU WILL CREATE
your author's pastry and cook it by yourself. The teacher will be next to you to help you realize the most creative ideas.
EXAMINATION PROJECT PREPARATION:
AT THE SECOND WEEK OF THE COURSE:

1. You provide the teacher with your project in the format: a drawn scheme of the pastry and its composition, the prescribed formulations of each layer of the pastry, the sequence of cooking processes.

2. Align the project with the teacher, prepare a cooking plan.

THIS COURSE IS FOR YOU IF:
You are a pastry beginner or already an experienced professional
and want to learn French pastry making.

You need reliable recipes that you can rely on in a professional kitchen. You are looking for spectacular ideas for assembling and design. You want to discover new tastes and textures.

You need a comfortable and professional support of the instructor. You need individual work, answers to your personal questions.


You need simple and understandable theoretical information about every process. Detailed cooking instructions at every step.


You need to learn pastry ingredients existing on the market today and their application: chocolate varieties, types of pectin, gelatin, sugar, flour.

You need to practice working with pastry tools, doughs, creams piping, assembling tarts, making croissants, sponge cakes, assembling and decorating cakes, gâteaux, and chocolates
Alexander Trofimenkov
COURSE INSTRUCTOR
From the very beginning, the chef sets the standards of work which help the students to get decent pastries that can fill up the vitrines of demanding pastry boutiques.

The chef has 2 years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, 2 years of teaching at the Hector Bravo Pastry School.
He also designed and opened the production of luxury pastries in Dubai.
Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.
Pastry chef, French pastry instructor
ABOUT KICA PASTRY ACADEMY
13 000 graduates from more than 30 countries
Over 30 best French pastry chefs run classes in KICA Academy
7 years we actively teach students in French pastry and issue an international diploma
First in the world pastry Academy, where you can buy world pastry champions online-classes
"This basic pastry course online consists only of reliable and proven recipes and techniques the best world-class pastry chefs use."
Сourse supervisor:
Tetyana Verbytska
Pastry chef, KICA founder
Followed the classes of Cedric Grolet, Julien Alvarez, Nicolas Boussin, Karim Bourgi, Johan Martin, Guillaume Mabilleau, Olivier Bajard, Jordi Bordas
and others.

The author of pastry book «Elegance and Oven»
PROVE YOUR QUALIFICATIONS:
GET A BIG PASTRY DIPLOMA ON A SUCCESSFUL COURSE COMPLETION
At the end of the course, your knowledge and skills are confirmed by a diploma of the KICA International Confectionery School in 2 languages: French and English.
PRACTICAL COURSE CALENDAR 2020:
MAY - JUNE
Practical Basic Course
with Cecile Moritel
18/05 - 11/06
JULY
Practical Basic Course
+ master class of Cedric Grolet
06/07 - 30/07
SEPTEMBER
Practical Basic Course
with Nicolas Boussin
01/09 - 24/09
OCTOBER
Practical Basic Course + master class of Hans Ovando
05/10 - 29/10
NOVEMBER
Practical Basic Course
+ master class of Andrey Dubovik
and Ronya Belova
02/11 - 26/11
DECEMBER
Practical Basic Course
+ master class of Antonio Bachour
01/12 - 23/12
COURSE GRADUATES REVIEWS
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. For all questions, please contact:
info@kica-online.com
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COURSE WITH CECILE MORITEL MC
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COURSE WITH HANS OVANDO
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