WELCOME TO OUR

Gluten-Free Pastry 
Online MasterClass

WE BRING INTO THE COMFORT OF YOUR KITCHEN a

unique guided practical
learning
experience

COURSE OBJECTIVES

In this course you will learn about:

  • Ingredients and their role in the recipes;  
  • How to make your own gluten-free flour mixture;  
  • How to make Gluten-Free French-Style cakes starting from basic recipes like shortbreads, sponges, choux pastry, lighter and tastier mousses, water based creams, glazes, to more complex cakes;
  • How to avoid the most common mistakes and get the desired results; 
  • How to make your life easier in the kitchen, using modern techniques, tips and tricks Chef will share with you;
  • How to ADAPT classic recipes into gluten-free options.
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Welcome to the Gluten-Free Pastry
MasterClass

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Unique Guided & Practical 
Learning Experience

Ingredient Understanding
Modern Pastry Techniques
Over 25 recipes

Duration:
12 months
6 weeks guided

Course Materials & Activities:

  • Over 250 min, 40 HD Video Lessons;
  • PDF printable Course Book & Materials; 
  • Live Webinar with Q&A Session with Chef;
  • Practical Guided activity
  • Chef's Evaluation & Feedback
Who can attend?

Course recommended for:

  • Home bakers who would like to learn to bake gluten-free cakes for family and friends;
  • Professional Pastry Chefs, Chefs and Bakers who would like to learn how to adapt their classic recipes to gluten-free ones without compromising texture and flavour;
  • Pastry & Culinary students and graduates.

Course Content

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Module 1:

Ingredient 
Understanding

You will learn about ingredients and
their role in recipes
 Sugars & substitutes; 
 Gluten-Free Flour mixture; 
 Eggs; 
 Fats; 
 Fruits and their PH; 
 Gelling agents: gelatines, pectins, gums; 
 Chocolate.

 You will have access to the list of ingredients
and our recommendations to obtain the best results. 

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Module 2:

Basic Recipes

You will learn how to make basic gluten-free recipes from scratch, using basic ingredients.
 Shortbread
 Sponges
 Choux Pastry
 Water Based Creams;
 Ganache Aerienne;
 Light Mousses;
 Fruit Coulis & Compote;
 Pralines;
 Glazes;
 Chocolate Decorations.

 All recipes made from basic ingredients.

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Module 3:

Apple Slice

 Almond Shortbread;
 Granny Smith Apple Compote;
 Apple Coulis;
 White Chocolate Mousse;
 Matcha White Chocolate Decoration;
 Glaze
 Assembly & Finishing.
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Module 4:

Choux Marion

 Choux Crunch;
 Choux Pastry;
 White Chocolate Ganache Aerienne;
 Orange Compote;
 Almond Praline;
 Semi Liquid Praline;
 Candied Zest Orange;
 White Chocolate Decor;
 Assembly & Finishing.

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Module 5:

Opera Li Chu

 Joconde Sponge;
 Dark Opera Glaze;
 Coffee Syrup;
 Ganache Li Chu;
 Coffee Buttercream;
 Chocolate decoration;
 Assembly & Finishing.
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Module 6:

Milk Caramel
Brownie

 Brownie;
 Soft Caramel;
 Milk Chocolate Mousse;
 Lait Caramel Ganache Aerienne;
 Milk Caramel Enrobing;
 Chocolate decoration;
 Assembly & Finishing.

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Module 7:

Watabushi 
Cheesecake

 Sudachi Cheesecake;
 Almond rice crispy crunch;
 Strawberry coulis;
 Glaze;
 Chocolate decoration;
 Assembly & Finishing.

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BONUS MODULE:

Modern Techniques

An entire module structured around Pastry Techniques.
You will learn modern pastry techniques suitable for home kitchen and pastry production, 
starting with basic ones (piping, folding, mixing, baking),
to more complex ones (glazing, chocolate tempering, decorations, shortbread stamping).

Course Plan

Course duration: 
12 months access with 6 weeks of guided learning experience.

[Click the arrows to display the step-by-step content of the course] 

STEP 1 - START YOUR LEARNING

Upon registration you will have immediate 12 months access to course materials, so you can start your learning:
  • Course Book & Other PDF Materials;
  • Ingredient List & Recommendations;
  • List of Utensils & Equipment;
  • Full HD Video Lessons Ingredient Understanding;
  • Full HD Video Lessons Basic Recipes;
  • Full HD Video of all Cake Recipes;
  • Access to our International Pastry Community.

STEP 2 - PLAN & SUBMIT PRACTICAL ASSIGNMENTS

You can carefully plan and CHOOSE when would you like TO START your 6 weeks of Guided Learning Experience. 
Once you have decided, you will receive a schedule to submit the weekly assignments. 
  • Total of 3 Practical Assignments evaluated by Chef;
  • Chef's Feedback;
  • Support & Assistance in English;
  • Access to Live or Recorded Webinar with Chef.
*Latest start would be 2 months before the expiration date of your access period. 

STEP 3 - GET YOUR TRAINING CERTIFICATE

Obtain your Training Certificate:
  • After completing the Learning Units and Practical Assignment of this course you will be awarded with our Training Certificate.

Course Materials & Resources

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  Digital Course Platform

Using latest technology and user friendly online learning software. 

  Full HD Demo Video Lessons 

Get immediate access to over 250 minutes of pre-recorded Full HD Video Lessons with Chef teaching you step by step about ingredients, pastry techniques and recipes. 
You can view them anytime from anywhere.

  PDF Course Book & Materials

PDF Course Book with a new concept of recipe presentation.
Printable PDF Materials

  Guided Learning Experience [GLE]

Choose when you want to start your Guided Learning Experience, depending on your schedule and ability to organise. 

 Practical Assignments

Practical Assignments are carefully planned with the guidance of Chef & ICEP Team. You will reproduce minimum 3 cakes of your choice in your kitchen following Chef's instructions and recipes.
Results to be submitted on the online learning platform and are evaluated by Chef.
*Mandatory only if you want to obtain the Training Certificate.

  Feedback. Evaluation of your work

During the 6 weeks of Guided Learning Experience [GLE], you will receive constant feedback from Chef and ICEP Team helping you to progress.

 Live Zoom Webinar with Q&A Session

You will have access to minimum 1 Live or Recorded Webinar with Chef - the objective of this webinar is to answer all questions.
In case you are not able to attend, you can submit your questions and we will make sure Chef will address them. You will be able to review the recordings anytime you wish.

  International Pastry Community

Access to International Community of students you can share your work and passion with. 
  • Upon successful completion of the Guided Learning Experience

    you will be rewarded with our digital
    Training Certificate 

    by ICEP HOTEL SCHOOL &
    Chef RICHARD HAWKE

    You will be able to download the Certificate
    from your account.
MEET THE CHEF

RICHARD HAWKE

PASTRY CHEF
GLUTEN-FREE EXPERT

PROFESSIONAL EXPERIENCE
2016 - Present: Pastry Consultant & Instructor for renowned School and Clients:

 Schools: ICEP HOTEL SCHOOL (Bucharest, Romania), INBP (Rouen, France), Atelier by Australis (Sydney, Australia), Cordon Bleu (London, UK), Bishulim Culinary School (Tel Aviv, Israel).

 Clients: Natacha Pacal (Bratislava, Slovakia), Rose Léon (Casablanca, Marocco), The Cake (Kiev, Ukraine).

2012-2016:
 International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE

Before 2008:
 Head Pastry Chef | Lyon, France | Sydney, Australia

PROFESSIONAL RECOGNITION 
FIRST PLACE Artistic chocolate show piece, Challenge des Mains d’Or
THIRD PLACE Best Chocolate Entremets, Sugar Show piece, Asian Pastry Cup, Australian Pastry Team

 Cost & Preparations

 Course Registration Fee

Paid upon registration

 PC, laptop or tablet + internet connection

For a successful user experience without interruptions, we recommend viewing the Video Lessons and participating in the Live Zoom Webinar on your PC, laptop or tablet. You will also need a good internet connection.

 Ingredients 

You will need ingredients to prepare the recipes in your kitchen and submit your practical assignments.  
We will provide you a list of ingredients, together with our recommendations where you can purchase them.
They are also available in our Online Shop.

 Utensils and Equipments

You will need basic kitchen equipment: mixer, hand blender, oven, refrigerator, freezer, baking trays and basic pastry utensils (whisk, spatulas, silicon mats, etc.). 
We will provide you with a complete list, so if you don't have them in your kitchen, you can purchase them from your local distributor or from ICEP Online Shop. 
kind words by students

Our students love this course

Here are the TESTIMONIALS and SOME OF THE WORK submitted by our first students who have just finished our Gluten-Free Pastry MasterClass.
Thank you so much for your feedback!
The Apple Slice 
Ho Kit Yi from Hong Kong
2021-03-09 13:57:23

The course is very well organised and supported and the materials are very clear.
I like the part about learning new ingredients such as inulin, pectins and citrus fibres to prepare new modern form of pastry.
In particular, I was pretty amazed by the water based cream invented by the chef! It tastes lighter than traditional cream but not compromising the flavour.
Among all the recipes, my favourite one would be the Apple Splices. It just tastes so fresh and the textures and flavours are well balanced.
In addition, the ideas and techniques I have learnt from this course are very useful and practical which help me to create my own GF and Vegan patisserie in the future! I would definitely recommend the course to my friend. Thanks a lot!
The Milk Caramel Brownie
Raluca Paduraru from UK
2021-03-09 21:19:21

It’s been an amazing experience, I like that the chef has been so involved in all the activities we had. All of the videos and content that have been put together have been easy to follow and very well explained.
I enjoyed all the online meetings and the feedback received throughout has been very motivating.
Every recipe had its own unique flavour and tasted amazing - my favourite has been the Caramel Brownie and Opera Cake.
I think this course has already helped improve my knowledge and I am lucky to have had the opportunity to learn new techniques.
I would highly recommend this course to anyone, either professionals or home bakers. Thank you for the experience!
The Apple Slice
Cynthia Leung from United States
2021-03-10 13:41:54

Dear Chef!
Thank you for this course. I enjoyed all the tips/tricks/tools that you talked about for improving processes to make production more efficient (from using custom acrylic cut-outs for making even circle inserts to introducing stamps/tools to use in new ways). I found it very helpful and would share it with my team at work.
I believe this course will help me continue to build upon a foundation to develop my own recipes. While I've analysed percentages before when trying to develop my own products (testing/tweaking quantities was akin to blindly searching in the dark), I thank you and this course for being the catalyst to understanding pastry on a deeper level.
The Apple Slice
Liza Panchenko from Switzerland
2021-03-10 13:29:44

Dear Chef Richard and ICEP team!
 Thank you for organising this course and for the opportunity to learn from the best!
I really enjoyed the learning process, video lessons were very informative and easy to followed, but my favourite part were online webinars! It’s really great to get all this professional tips from Chef and I am sure that they will help me in developing my professional. My favourite cake from the course is Chu, it’s not easy to make, but the taste is amazing! I will definitely recommend it to my friends!
The Milk Caramel Brownie
Lysbeth Eggert from Netherlands
2021-03-09 13:57:23

I specifically enjoyed the video's in this course. Chef works clean and organized, and explains the recipes well. I much enjoyed getting started myself after having watched the video's and reading the recipe booklet. Special techniques, such as stamping the shortbread cookie, were especially fun to see. My favorite cakes were the Pecan Brownie and the Opera cake.
The techniques learned in this course will help me achieve the next level in pastry, especially learning about reduced calorie, water based mousses I found interesting.
I would highly recommend this course to anyone in the field who is looking to advance their skills. Thank you!
The Choux Marion
Madalina Mircea-Galeschi, Romania
2021-03-09 17:40:49

I am really happy with everything I've learned in this course. What I liked about it was the fact that I've also learned a lot of theory besides just the recipes.
I also liked the way Chef Richard explained every step and why he did it.
He said in a webinar that his mission is not only to teach us how to make his recipes but also to make our own versions of those, using in many different ways what he taught us.
He was really kind to give us alternatives for some of the ingredients and answer all our questions even if some of them repeated themselves.
These courses will help me to develop my own recipes as now I understand better the role of the ingredients. I would definitely recommend this course, Thank you Chef and ICEP team!
DON'T HESITATE

Book Gluten-Free Pastry Course
With Special Offer
:
198 €
  258 € 

+ Bonus Module: Basic Pastry Techniques



You will get:

  • Immediate access to your personal account on ICEP digital course platform;
  • 250 min of Full HD Video Lessons 
  • 5 gluten free desserts, 25 recipes
  • 12 months access to all course materials
  • 6 weeks Guided Learning Experience 
  • Access to Live or Recorded Webinar with Chef with Q&A Session;
  • PDF Printable Materials
  • Audio, Text + Support in English
  • Access to International Pastry Community.

 

Get access immediately
and start your course now!

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about

 THE CONCEPT 

We believe the new world of pastry is gluten-free, lactose-free, vegan and eventually sugar-free 
with a particular care to the origins of our ingredients
and this is what our 3 STEP pastry journey is all about.

Learn to replace gluten from all baked products: shortbreads, sponges, choux pastry, crunches.


Learn to replace gluten + lactose contained in dairy products from creams, mousses, ganache, glazes, etc.


Learn to replace gluten + all animal origin ingredients (eggs, dairy products, gelatine) with plant based options.

You can start your journey today with the FIRST STEP,
or you can
enrol in all 3 Courses with a special discount:

only 639 € / 814 €

To get the best value out of this practical and guided learning experience, it's important to organise well. 
We invite you to follow the steps below.

So let's get ready.

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To be able to complete de Practical Assignments and Submit them for Evaluation & Feedback, first you need to make sure you have the minimum equipment and utensils necessary.
First Practical Assignment is due in 2 weeks from course start date, so you have plenty of time to organise. 
What you are missing you ca buy from the market or order online on our web-shop.

STEP 2
Download and check out the list of necessary utensils & equipments. 

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STEP 3
Check the ingredient list and make sure you have them in your kitchen.

Here is our welcome gift
Get 10% OFF for first order in our Online Shop :)

USE THIS DISCOUNT COUPON:

icep-online-10

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STEP 4
Access the online platform and start learning.

ABOUT

THE CONCEPT

"I believe the new world of pastry is gluten-free, lactose-free, vegan and eventually sugar-free 
with a particular care to the origins of our ingredients 
and this is what our 3 STEP pastry journey is all about."
Chef Richard Hawke
Learn to replace gluten from all baked products: shortbreads, sponges, choux pastry,
crunches.
Learn to replace gluten + lactose contained in dairy products from creams, mousses, ganache,
glazes, etc.
Learn to replace gluten + all animal origin ingredients (eggs, dairy products, gelatine) with plant based options.

If you need any help, we are just one click away.

Happy learning :)
TEAM ICEP HOTEL SCHOOL

Welcome to the

Gluten Free Pastry
Online MasterClass

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Frequently Asked Questions

About Course Concept

What is the difference between on-site and online course?
On-site MasterClasses are intense 3 to 5 day courses organised in Bucharest, Romania in groups of 14 to 16 students. 
Courses are hands-on giving you the opportunity to experience working with Chef Richard Hawke. Can be a wonderful opportunity to gain more insight into the Gluten Free world. 
Recommended for students with some baking or pastry experience.
Online MasterClasses can be taken from anywhere, anytime and by anybody. 
You can study according to your schedule, from the comfort of your home, without having to interrupt your work or travel abroad. All you need is a laptop or PC, good internet connection and the desire to learn. It's a 6 weeks guided learning experience with 12 months access to Video Lessons and online materials. 
During 6 weeks of guided learning, we recommend to invest at least 10 to 15 hours/week, to go through video lessons several times and follow through all your practical assignments, to get the most out of your course. After all, practice makes perfect!
Online MasterClasses can be taken by both home bakers and professionals. They are designed to start with basic recipes, carefully guiding you through with step by step videos towards more complex cakes.
Video lessons can be revisited as many times as you desire, during the 12 months access period.
Is this a theoretical or practical course?
From our experience as educators, we believe the best way to learn is combining theory with practice. This is the principle we have structured our course around.
  Theory is structured in Module 1 - Ingredient Understanding, where we explain specific ingredients used in pastry and their role in our products;
  Starting with Module 2 we move on to Practical Learning:
 
Demonstrative Video Lessons [Chef demonstrates step by step each recipe];
 
Practical Student Assignments [Students reproduce in their kitchen the recipes and submit the results;
 Chef's Evaluation & Feedback on submitted assignments.
What does Guided Practical Learning Experience mean?
During the first 6 weeks of the course, your learning experience will be guided by Chef Richard Hawke and ICEP Team. You can CHOOSE when you like to start your Guided Learning Experience, but no later than 2 months before your access period ends.
It consists of:
 Submission of Practical Assignments;
 Chef's Evaluation and Feedback;
 Support;
 Access to live or recorded Webinar with Chef.
After the successful completion of your Guided Learning Experience, you will be able to obtain your Training Certificate.
What are the practical assignments and why do I need to submit them?
Our course is designed as a Practical Online Learning Program. We believe the best results you can obtain by combining theoretical learning with practice. 
During the 6 weeks Guided Learning, you will have 3 practical assignments to submit, consisting of making 3 cakes in your kitchen and submitting the results of your practice together with a description of the process and challenges encountered. 
Your Assignment will be reviewed by Chef and you will receive Chef's Feedback.
How long does the course take?
The course lasts 12 months counting from the start date of your group. 
During the first 6 weeks the course is guided, you will submit your practical assignments. 
At the end of the 12-month period, you will be able to prolong your access to the content by enrolling into our Alumni Program.
What happens if I don't submit assignments on the indicated dates? 
You can choose when you would like to start the submission of your Practical Assignments, depending on your schedule and ability to organise.
Once you have chosen, it's important to follow the established submission dates. In case of exceptional situation, if you are not able to meet a deadline, you can submit together with the Next assignment.
It's important to submit all 3 assignments by the end of the 6 weeks Guided Learning Experience (GLE) in order to obtain your Training Certificate.
You will also have the option to extend your GLE with another 6 weeks allowing you more time to practice and submit assignments.
How can I access the desired course?
After booking this course you will have immediate access to all course materials so you can start your learning. 
This course can be accessed only by registered and confirmed students based on unique username and password. 
The platform can be accessed from PC, Laptop, Tablet or Mobile phone, although for the best user experience we recommend to use a big screen device.
Can I access the modules in the order I want?
We have structured our course in several modules.
You will have access to the modules gradually (step by step), this way we can make sure that you have the best learning experience and get the most out of our course. 
Will I receive my Training Certificate if I fail to submit my assignments?
You will receive your Training Certificate only if you successfully submit all 3 Practical Assignments by the end of the 6 weeks Guided Learning Experience (GLE).
In case you were not able to do so, you will have the option to apply for an extension of another 6 weeks of GLE.
Can I extended the guided learning experience?
Yes, you can apply for an extension of 6 weeks of Guided Learning Experience (GLE) at an extra fee.
Can I access the learning content after the 12 months? 
Once the 12 months of access to the Course have passed, you can prolong your access through the Alumni Program.
I want to learn more. What other courses you recommend?
Continuous learning is the best investment in yourself.
If you would like to stay with us and learn more, we have a few recommendations for you:
 You could continue your online learning experience by registering to Lactose Free Pastry and Vegan Pastry MasterClasses;
 You could participate into On-Site MasterClass in Bucharest, Romania or any other school Chef Richard Hawke is having classes.

Requirements.
Our Recommendations.

Can I take this course if I don't have professional experience?
You do not necessarily need to have previous professional experience or knowledge. It is more important to have the desire and motivation to learn and invest time to do so. 
I don't speak very good English. What other languages is this course available? What do you recommend?
All learning materials for this course are in English (Course Book, Video Lessons, Support, Live Webinars). If you can understand and can speak & write basic English, you will do just fine. 
You can also Translate materials using Google Translate App.
I am not computer friendly. Will I be able to follow through the course?
Our Digital Course Platform is very user friendly, you won't need specific Computer knowledge. In case you have difficulties we are here to support you, just drop us an email: online@icephotelschool.com and we will guide you through.
What equipment do I need to follow this course?

 PC, Laptop, Tablet or Smartphone with good internet connection

For a proper user experience without interruptions, we recommend viewing the Video Lessons and participating to the Live Zoom Webinar on your PC, laptop or tablet. You will need also a good internet connection.

  Ingredients 
You will need ingredients to exercise the recipes in your kitchen and submit your practical assignments. 
We will provide you a list of ingredients, together with our recommendations where you can purchase them from. They are also available in our Online Shop. Find out if we can deliver in your country by dropping us an email at online@icephotelschool.com 
 Equipments & Utensils
You will need basic kitchen equipments: mixer, hand blender, owen, refrigerator,
freezer, baking trays and basic pastry utensils (whisk, spatulas, silicon mats, etc.). 
We will provide you with a complete list, so if you don't have them in your kitchen, you can purchase them from your local distributor or from ICEP Online Shop
How much time should I invest into this course?
During the 6 weeks of guided learning, we recommend to invest at least 10 to 15 hours/week, to  go through video lessons several times and follow through all your practical assignments, to get the most out of your course.
After all, practice makes perfect! The more time you invest, the better results you will have!


  Registration. Payment. Invoicing.

How do I register?
Step 1:  Go to Registration Section of this page
Step 2:  Complete the Registration Form and finish the online payment process. You will receive a confirmation email and you will have immediate access to your account. 
How do I pay?
You can make payment online with your credit card.
You will receive instant booking confirmation and your spot will be secured.
We use 3D Secure Online Payment Processors - STRIPE, with PCI Level 1 certification. This is the most stringent level of certification available in the payments industry.
You can use MasterCard, Visa, Maestro or American Express.
Payment can be processed in your local currency.

 GUARANTEED SECURITY USING ONE OF THE MOST ADVANCED ENCRYPTED SYSTEMS ON THE MARKET.
I have a problem with payment. What do I do?
We have students enrolling from all over the world and in very isolated cases they can go through system blocks or security issues raised by our bank or the bank of the student. 
We apologise for any inconvenience and we are here to help you solve them. Email us at online@icephotelschool.com or send us a Whatsapp/Text message to +40 773 797 075 and we will try to help you sort it out.
Does the course price include VAT?
Yes, invoice will include 19% VAT.
Can I get a Company Invoice?
For Company Invoice please follow the Instructions when you make your Registration and complete the Billing Information with the correct company data:
 Name of the Company
 Address
 Registration Number

 Important: Please be aware that Invoices are issued automatically with the information you Insert when you complete the BILLING INFORMATION Section and cannot be manually edited after.
You can Download your Invoice from your Account. Follow the steps below:
Course Page or Home Page   Menu My Account  Account 
Can I cancel my registration?
You have the right to cancel your registration. However, as it is a digital product, it is not possible to receive a refund once the course has started.