BASIC PASTRY COURSE
+ Hans Ovando master class
PRACTICAL
on the professional pastry kitchen
06/10 - 29/10
COURSE PROGRAM
1. MODULE WITH HANS OVANDO
practice with chef
ON THIS COURSE, THE CHEF WILL PRESENT HIS NEW PROGRAM, WHICH CONSISTS OF 8 PRODUCTS. The program includes new products of the chef concept "Responsible pastry".
06/10 - 07/10
1. ENTREMET Carrot and Quinoa

Carrot and quinoa sponge, grapefruit gelly, nuts and yoghurt. Sweet gluten-free carrot cake. Greek yogurt cream
2. Roll Caramel-Tiramisu

Roll caramel Tiramisu take away
3. TART Strawberry-Rhuibarb

Strawberry and rhuibarb pie with fresh cheese. Short bread
deconstruction of olive oil, cereals and seeds, strawberry and rhuibarb agar, strawbery chocolate namelaka
4. TART Apple-Caramel

Caramel apple pie, vainilla sablee. Cream cheese and wallnuts cooked by low temperature in roner
5. MOUSSE Greek yoghurt

Greek yoghurt mousse, gelly with green pineapple and creamy pine nut and cereal and seed sponge cake
7. MOUSSE with Dark chocolate

Dark chocolate mousse with meringue with vegetable protein, caramelized apple gelly and cinnamon, brownie with apple, and creamy almond praline
6. CHEESE CAKE NY

Cooked NY cheese cake, berries and crumble and vanilla wipped ganache

8. CREAM-PRALINE Hazelnut

Light creamy hazelnut praline, papaya gelly with coffee perfume. Hazelnut and crumble cake
Program can be changed.
2. MODULE WITH HANS OVANDO
practice with chef
ON THIS COURSE, THE CHEF WILL PRESENT HIS NEW PROGRAM, WHICH CONSISTS OF 14 PRODUCTS. The program includes classic and new products of puff pastry from the Viennoiseries class.
08/10 - 09/10
ABOUT HANS OVANDO
Hans Ovando is incredibly talented. Thanks to diligence and hard work, in 2008 he became the best chocolatier in Spain. In 2013 he won several awards: «The Best Gastronomic Dessert», «The Best Glazed Sweets» at the World Chocolate Masters (WCM) international chocolate art championship in Paris.

After leading the «Bubo Born» in Barcelona and running different master classes in many countries, the chef founded the «Bee Chef» pastry art school.
Pastry chef
World Chocolate Master, Championship, Spain,
Lead Chef at «Bubo Born»,
Spain's best chocolatier 2008
3. 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
12/10 - 15/10
Instructor: Alexander Trofimenkov
ECLAIRS:

1. Vanilla Eclairs
2. Chocolate Eclairs
3. GLUTEN FREE Berry Eclairs
4. Coffee Eclairs
4. 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 croissants right
- address all nuances of production
- understand all the secrets of combining three main components of puff pastry: water, flour and butter.
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
19/10 - 20/10
Instructor: Alexander Trofimenkov
5. 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
21/10 - 22/10
Instructor: Alexander Trofimenkov
6. 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
26/10 - 27/10
Instructor: Alexander Trofimenkov
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.

28/10 - 29/10
Instructors: Alexander Trofimenkov and Tetyana Verbytska
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
School might change instructors for this class
COURSE PRICE
Take advantage of the price -20%
of early booking until до 06.09.2020
2420 €
2760 €
EDUCATION
PACKAGE
4540 €
5675 €
Price includes:

- studying in school in English
- printed recipe books in English
- lunch in Academy
- international certificate on 2 languages
EDUCATION +
ACCOMODATION
PACKAGE
Price includes:

- education package
- transfer
- accommodation in Raziotel
26 nights, breakfast included
COURSE GRADUATES REVIEWS
BC Mary Kay, 1st floor
st. Novokovzalnaya 2,
Ukraine, Kyiv
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