
Gluten Free PastryOnline MasterClass
Course Duration:12 months
Ingredient UnderstandingModern Pastry TechniquesOver 25 recipes
2 Course Plan Options:
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 (optional)
- Chef's Evaluation & Feedback.
Who can attend?
Course recommended for:
Course Content
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Module 1:
Ingredient
Understanding
Gluten-Free Flour mixtures;
Eggs;
Fats;
Sugars & substitutes;
Fruits and their PH;
Gelling agents: gelatines, pectins, gums;
Chocolate.
Eggs;
Fats;
Sugars & substitutes;
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
Shortbread
Sponges
Choux Pastry
Water Based Creams;
Ganache Aerienne;
Light Mousses;
Fruit Coulis & Compote;
Pralines;
Glazes;
Chocolate Decorations.
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.
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.
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:
Milk Caramel
Brownie
Brownie;
Soft Caramel;
Milk Chocolate Mousse;
Lait Caramel Ganache Aerienne;
Milk Caramel Enrobing;
Chocolate decoration;
Assembly & Finishing.
Soft Caramel;
Milk Chocolate Mousse;
Lait Caramel Ganache Aerienne;
Milk Caramel Enrobing;
Chocolate decoration;
Assembly & Finishing.
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Module 6:
Opera Li Chu
Joconde Sponge;
Dark Opera Glaze;
Coffee Syrup;
Ganache Li Chu;
Coffee Buttercream;
Chocolate decoration;
Assembly & Finishing.
Dark Opera Glaze;
Coffee Syrup;
Ganache Li Chu;
Coffee Buttercream;
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.
Almond rice crispy crunch;
Strawberry coulis;
Glaze;
Chocolate decoration;
Assembly & Finishing.
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EXTRA BONUS MODULE:
Cassis Caline
how to make the Gluten-Free Vanilla Choux Pastry Sponge
Blackcurrant Cream
Vanilla Ganache Aerienne
Chef’s special techniques to create, assemble and decorate this cake roll.
VIDEO LESSONS + PDF RECIPE BOOK
VIDEO LESSONS + PDF RECIPE BOOK
Course Materials:
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Digital Course Player
Using latest technology and user friendly online learning software,
once you have registered for this course, you will get access to your Course Player to start learning immediately.
PDF Course Book & Materials
PDF Course Book with a new concept of recipe presentation.
Printable PDF Materials
Printable PDF Materials
Full HD Video Lessons
Over 250 minutes of pre-recorded Full HD Video Lessons with Chef teaching you step by step about ingredients, pastry techniques and recipes. Can be viewed anytime from anywhere.
My Course Plan
Practical Guided Learning [PGL]
Duration: 6 weeks
We believe the best learning experience is a well designed balance between theory and practice. Through the Practical Assignments we aim to encourage you to put in practice the new techniques and recipes learnt.
Practical Assignments
The opportunity to reproduce from 3 to 5 cakes from the program in your own kitchen following our guidelines and step-by-step instructions. Results are submitted on ICEP's Community App and are evaluated by Chef.
Feedback. Evaluation of your work
During the 6 weeks of Practical Guided Learning [PGL], you will receive constant feedback from Chef and ICEP Team helping you to progress.
Zoom Webinars with Q&A Session
You can attend live or view our webinar recordings on different topics with Q&A Sessions.
Join ICEP Community
The International Pastry Community is a wonderful addition to your learning experience. You will be able to meet, share your passion and growth with students, professionals and pastry passionate from all over the world.
Example of PGL Plan:
Activity Week 1
Get familiar with the Course Player
Print our Course Book, Ingredient & Utensil Lists
View first Video Lessons: Ingredient Understanding & Basic Recipes & Techniques
View Introductory Webinar
Make a plan and start preparing your kitchen for Practical Assignments.
Join ICEP Community App
Recommended Study & Preparation Time: 10 hours.
We recommend to carefully read through your Course Book, study all learning materials provided at this stage. You can view the videos as many times as you need.
Print our Course Book, Ingredient & Utensil Lists
View first Video Lessons: Ingredient Understanding & Basic Recipes & Techniques
View Introductory Webinar
Make a plan and start preparing your kitchen for Practical Assignments.
Join ICEP Community App
Recommended Study & Preparation Time: 10 hours.
We recommend to carefully read through your Course Book, study all learning materials provided at this stage. You can view the videos as many times as you need.
Activity Week 2
Get ready for your first Practical Assignment
Participate to Live Webinar (if available) or view webinar recordings.
Start interacting with other course participants & Team on ICEP's Community App.
Participate to Live Webinar (if available) or view webinar recordings.
Start interacting with other course participants & Team on ICEP's Community App.
Activity Week 3
View Video Lessons Module 3
Practice: Making The Apple Slice
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making The Apple Slice
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 4
View Video Lessons Module 4 & 5
Practice: Making The Choux Marion or Brownie
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making The Choux Marion or Brownie
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 5
View Video Lessons Module 6
Practice: Making the Gluten-Free Opera Cake
Recommended Study & Practice Time: 15 hours.
Practice: Making the Gluten-Free Opera Cake
Recommended Study & Practice Time: 15 hours.
Activity Week 6
View Video Lessons Module 7
Practice: Making the Watabushi Cheesecake
Review all 3 Practical Assignments
Complete Course
Congratulations! You can download your Training Certificate
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making the Watabushi Cheesecake
Review all 3 Practical Assignments
Complete Course
Congratulations! You can download your Training Certificate
Recommended Study & Practice Time: 10 to 15 hours.
Self Paced Learning
No schedule or plan
Get your Training Certificate
-
Upon completion of the Learning Activities and the 6 weeks Practical Guided Learning [PGL] Option
you will be rewarded with our digital
Training Certificate
by ICEP HOTEL SCHOOL &
Chef RICHARD HAWKEYou will be able to download the Certificatefrom your Course Player. -

RICHARD HAWKE
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
DON'T HESITATE
Start Your Learning Experience Today
THE CONCEPT
You can start your journey today with COURSE 1,
or you can
enrol in all 3 Courses with a special discount:
or you can
enrol in all 3 Courses with a special discount:
only 639 € / 994 €
Frequently Asked Questions
About Course Concept
Requirements.
Our Recommendations.
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