THANK YOU FOR PURCHASING THE 7 BEST CHEESECAKES COURSE!
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We look forward to seeing you there!
We look forward to seeing you there!
BECOME A PASTRY CHEF IN 4 MONTHS WITH OUR PROFESSIONAL COURSE
00: 22 : 22 : 22
Hours
Min
Sec
THIS OFFER EXPIRES IN:
Master a profession, create a compelling portfolio, gain comprehensive knowledge to develop your pastry business
Days
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THIS ONLINE BIG BASIC PASTRY COURSE IS FOR THOSE WHO WANT TO BREAK NEW PROFESSIONAL GROUND
- Pastry
beginners - Pastry enthusiasts
- Career
Switchers - Experienced pastry specialists
- Pastry
beginners - Pastry
enthusiasts - Career
Switchers - Experienced pastry
specialists
THIS COURSE INCLUDES
7 training modules, 62 online video classes
42 detailed PDF recipes
E-Book on pastry theory - 19 topics
Practice + Instructor's support
2-day viennoiserie master class run by Tetyana Ovrutska
Diploma work
FULL COURSE PROGRAM
Travel cakes
Module
1. Lemon Travel cake
2. Chocolate Travel cake
3. Carrot Travel cake
4. Pistachio Financier
5. Marble Travel cake
BONUS: Grand Marnier Travel cake
2. Chocolate Travel cake
3. Carrot Travel cake
4. Pistachio Financier
5. Marble Travel cake
BONUS: Grand Marnier Travel cake
Cookies
Module
1. Madeleine cookies
2. Chess Cookies
3. Diamond Cookies with Vanilla and Orange
4. Viennese Sablés
5. Cookies with Mango and Passion fruit filling
BONUS: Vanilla Kipferl Cookies
2. Chess Cookies
3. Diamond Cookies with Vanilla and Orange
4. Viennese Sablés
5. Cookies with Mango and Passion fruit filling
BONUS: Vanilla Kipferl Cookies
Macarons
Module
1. Lime - Estragon Macaron
2. Milk Chocolate - Salted Caramel - Raspberry Macaron
3. Pear - Dorblu Macaron
4. Hazelnut Macaron
5. Milk Chocolate - Passion Fruit - Blood Orange Macaron
BONUS: Salted Caramel Macaron
2. Milk Chocolate - Salted Caramel - Raspberry Macaron
3. Pear - Dorblu Macaron
4. Hazelnut Macaron
5. Milk Chocolate - Passion Fruit - Blood Orange Macaron
BONUS: Salted Caramel Macaron
Chocolate pastries
Module
1. Caramel - Praline Molded Chocolates
2. Yuzu – Raspberry Molded Chocolates
3. Mango - Passion Fruit Chocolate Tablet
4. Lemon - Basil Enrobed Bonbons
5. Truffles with 3 types of coatings
BONUS: Exotic Snickers candy
2. Yuzu – Raspberry Molded Chocolates
3. Mango - Passion Fruit Chocolate Tablet
4. Lemon - Basil Enrobed Bonbons
5. Truffles with 3 types of coatings
BONUS: Exotic Snickers candy
Eclairs
Module
1. Mango - Passion Fruit Gluten Free Eclair
2. Coffee Eclair
3. Raspberry - Coconut Eclair
4. Chocolate Eclair
5. Vanilla Eclair
BONUS: Caramel Eclair
2. Coffee Eclair
3. Raspberry - Coconut Eclair
4. Chocolate Eclair
5. Vanilla Eclair
BONUS: Caramel Eclair
Modern tartlets
Module
1. Camomile Tartlet
2. Matcha - Cherry Tartlet
3. Coffee - Praline Tartlet
4. Lemon Tartlet
5. Apple - Walnut Tartlet
BONUS: Сhocolate Island Tartlet
2. Matcha - Cherry Tartlet
3. Coffee - Praline Tartlet
4. Lemon Tartlet
5. Apple - Walnut Tartlet
BONUS: Сhocolate Island Tartlet
Modern cakes
and entremets
and entremets
Module
1. Black Forest Cake
2. Chocolate Entremet
3. Strawberry Truffle Cake
4. Hazelnut Entremet
5. Pavlova Cake
BONUS: Exotic Cake
2. Chocolate Entremet
3. Strawberry Truffle Cake
4. Hazelnut Entremet
5. Pavlova Cake
BONUS: Exotic Cake
- 6 types of cake dough
- 3 types of glaze
- 2 types of syrup
- 2 types of cream
- marmalade, gianduja, cream cheese cream, crumble for decoration
MAKE:
LEARN TO:
- prepare a smooth, juicy and fluffy travel cake dough texture
- make thin cake tops
- decorate cakes with chocolate decors, marmalade and glazes so that they look delicious and elegant
- 7 types of cookie dough
- 2 types of cookie fillings: with praline and mango-passion fruit filling
- chocolate for cookie decoration
MAKE:
LEARN TO:
- make crispy, flavorful cookie dough
- make stable cookie fillings
- assemble cookies using 4 professional techniques
- make chocolate coating for cookies
- 4 types of macaron dough
- 5 types of ganache + 5 types of additional fillings for macarons
- 2 types of caramel
MAKE:
LEARN TO:
- prepare 4 types of perfectly balanced macaron dough
- pipe macarons out professionally
- bake macarons correctly
- make macarons with stable double fillings
- assemble and decorate final products
- 3 types of chocolate pastries: bars, molded chocolates and truffle
- 5 types of ganache for filling chocolates
- 4 types of crispy textures
- 3 types of marmalade
MAKE:
LEARN TO:
- temper chocolate
- temper and color cocoa butter
- make thin layers of chocolate to cover other ingredient
- fill chocolates with fillings
- decorate chocolate pastries with colored designs and different coatings
- 3 types of dough for eclairs: classic, chocolate and gluten-free
- 6 types of custard for filling
- 7 types of coatings for eclairs, including 2 types of glaze containing <80% of fruit puree
- crunchy layer, fruit confit and waffles for decoration
MAKE:
LEARN TO:
- make smooth and silky dough
- pipe identical and even eclairs
- bake smooth and nice eclairs
- fill the eclairs with cream and additional fillings
- decorate the surface of finished eclairs with glazes and additional decor
- 3 types of shortcrust base
- 3 types of sponge
- 6 types of ganache + 3 types of cream
- fillings for tartlets: orange compote, mango-passion fruit coulis, cherry and lemon gels, praline with hazelnuts and coriander
MAKE:
LEARN TO:
- form and bake fragrant and crunchy shortcrust tartlet shells, cover them with glossy coating
- fill the tartlets with juicy baked and creamy textures
- assemble tartlets with different textures
- cover the pastries with velor, caramel sauce, Italian meringue and chocolate decor
- 5 types of sponge
- 3 types of mousse: chocolate, coconut and hazelnut
- 2 types of coulis
- 4 types of cream filling
- 4 types of coating: 2 velours, 2 glazes
- 4 types of crispy layer
MAKE:
LEARN TO:
- prepare stable cakes with amazing presentation and taste
- make classic cake creams and mousses
- professionally assemble intricate cakes and pastries
- decorate pastries in an exquisite and sophisticated way
COURSE START: 24.01.2022
790 300 USD
BUY NOW
01
Having completed all the tasks you gain professional knowledge and skills and become a certified specialist.
Get the most of your practice. The tutor checks the assignments you have completed and gives feedback to each of them.
Practical tasks are supported by a theoretical base, which allows you to reach a new professional level.
Practical tasks are supported by a theoretical base, which allows you to reach a new professional level.
You do not have to spend extra time and money for transport, accommodation and meals.
You work at a convenient time in your kitchen.
1-year access to online lessons will allow you to return to the nuances of recipes and techniques and improve your skills.
You work at a convenient time in your kitchen.
1-year access to online lessons will allow you to return to the nuances of recipes and techniques and improve your skills.
02
03
04
Hundreds of hotels, restaurants, pastry shops, cruise ships are looking for highly qualified pastry chefs.
The KICA diploma along with the portfolio of your current and final project pastries is a reliable confirmation of your skills for an employer, as well as a confident start for your own pastry business.
The KICA diploma along with the portfolio of your current and final project pastries is a reliable confirmation of your skills for an employer, as well as a confident start for your own pastry business.
PROFESSIONAL KNOWLEDGE AND SKILLS
MAXIMUM OF PRACTICE REINFORCED WITH THEORY
SIGNIFICANT TIME AND MONEY SAVINGS
BIG PASTRY DIPLOMA
What you get with our COURSE
Why it's worth
becoming a pastry chef:
A well-paid profession
There are perspective niches that have still not been filled
A growing demand for pastry professionals
Being qualified you can start your own business
The pastry market is growing rapidly
Low-sugar, gluten-free, lactose-free desserts with natural sweeteners
Businesses are desperate for good specialists but there are few of them out there.
Become a home pastry chef and you can open your own coffee shop or pastry shop
COURSE START: 24.01.2022
790 300 USD
BUY NOW
THIS PROGRAM IS 100% ONLINE
The cost of an online program is much more affordable
This means that you can invest the money you will save in new equipment and testing out available ingredients. You won't spend money on travel, hotels, meals.
You train in your own kitchen when it suits you
No need to take vacation time to follow this course or to leave your family for a long time. You can practice when it is convenient to you and your loved ones can enjoy the results.
You practice with support & feedback until you succeed
You make all the pastries by yourself getting 360 °C experience
and receive information focused on the essential points.
and receive information focused on the essential points.
1. About flour
2. About eggs
3. Sugars and sweeteners
4. The origin of chocolate. Chocolate varieties.
Stages of chocolate production
5. Gelling agents. Conversion of the gelatin strength
6. Dairy products: milk, cream, sour cream
7. About butter
8. The role of fat in cakes, sponges and other bakery
9. The emulsion. Its role in pastries
10. Sponges in French pastry. The classification
2. About eggs
3. Sugars and sweeteners
4. The origin of chocolate. Chocolate varieties.
Stages of chocolate production
5. Gelling agents. Conversion of the gelatin strength
6. Dairy products: milk, cream, sour cream
7. About butter
8. The role of fat in cakes, sponges and other bakery
9. The emulsion. Its role in pastries
10. Sponges in French pastry. The classification
11. Types of cream.
About ganache. About whipped ganache
12. Crunchy layers in pastries
13. Glazes
14. Jams
15. Confit, coulis, compote and gels
16. Pate de fruits
17. Meringue
18. Choux pastry
19. Shortcrust pastry
About ganache. About whipped ganache
12. Crunchy layers in pastries
13. Glazes
14. Jams
15. Confit, coulis, compote and gels
16. Pate de fruits
17. Meringue
18. Choux pastry
19. Shortcrust pastry
POWERFUL THEORY MODULE
19 essential topics covering ingredients and pastry techniques
GET A DIPLOMA
PROVE YOUR QUALIFICATIONS: GET A DIPLOMA PROVING YOU SUCCESSFULLY COMPLETED THIS COURSE
TO GET A DIPLOMA, YOU HAVE TO SUBMIT ALL THE COURSE TASKS BEFORE THE FINAL DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE INSTRUCTOR
TO GET A DIPLOMA, YOU HAVE TO SUBMIT ALL THE COURSE TASKS BEFORE THE FINAL DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE INSTRUCTOR
You will receive a diploma confirming that you successfully completed the course in English
1. If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.
2. Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
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STUDENTS REVIEWS OF OUR BASIC PASTRY COURSE:
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FREQUENTLY ASKED QUESTIONS
The course involves 17 weeks of exciting work and productive communication with the instructor and other students on the KICA learning platform
1. Task delivery. Every Monday for 17 weeks you get access to the Weekly Task: a detailed recipe and video tutorials. All tasks have to be approved by the instructor before the final day of the course. The course duration is 4 months.
2. Submission of the tasks. Every Sunday at the latest you send a completed Weekly Task to the instructor: photos of the prepared pastries, their general view and cut. The photos should be of a good quality and not taken against a black background.
To get the diploma, you have to send all course tasks before the deadline and all tasks have to be approved by the instructor.
3. Feedback from instructor. The instructor gives feedback on each of your tasks within 1-2 working days. For the Basic package - Pass / Not pass. Advanced and Professional packages holders receive detailed feedback on each pastry.
1. Task delivery. Every Monday for 17 weeks you get access to the Weekly Task: a detailed recipe and video tutorials. All tasks have to be approved by the instructor before the final day of the course. The course duration is 4 months.
2. Submission of the tasks. Every Sunday at the latest you send a completed Weekly Task to the instructor: photos of the prepared pastries, their general view and cut. The photos should be of a good quality and not taken against a black background.
To get the diploma, you have to send all course tasks before the deadline and all tasks have to be approved by the instructor.
3. Feedback from instructor. The instructor gives feedback on each of your tasks within 1-2 working days. For the Basic package - Pass / Not pass. Advanced and Professional packages holders receive detailed feedback on each pastry.
You will 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.
All course participants have access to the learning platform on which they can post their works, ask the instructor their questions and share impressions and experiences with other students.
KICA Professional Pastry Instructors answer 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.
Contact us: info@kica-online.com, +38 068 863 1586
KICA Professional Pastry Instructors answer 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.
Contact us: info@kica-online.com, +38 068 863 1586
COURSE START: 24.01.2022
790 300 USD
BUY NOW
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For all questions, please contact: info@kica-online.com
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2/1 N. GRINCHENKO ST. KYIV