WELCOME TO OUR

Lactose-Free &
Gluten-Free Pastry 
Online MasterClass

WE BRING INTO THE COMFORT OF YOUR KITCHEN a

unique guided practical
learning experience










Welcome to the

Lactose & Gluten Free Pastry
Online MasterClass

COURSE OBJECTIVES

In this course you will learn about:

  • Ingredients and their role in the recipes;  
  • How and why to replace ingredients containing lactose like:  milk, cream, butter and other dairy;
  • How to make your own gluten-free flour mixture;  
  • How to make lactose-free & gluten-free 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 lactose-free and gluten-free options.
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Unique Guided & Practical 
Learning Experience

Ingredient Understanding
Modern Pastry Techniques
Over 25 recipes

Duration:
6 weeks guided
12 months access

Course Materials & Activities:

  • Over 230 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 and lactose-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 and lactose-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 gluten-free & lactose-free 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 and lactose-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:

Ceiba Yuzu

 Almond Cocoa Shortbread;
 Chocolate Sponge;
 Yuzu Coulis;
 Ceiba Noir Chocolate Mousse;
 Dark Chocolate Decoration;
 Cocoa Glaze;
 Assembly & Finishing.
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Module 4:

Cherry On Top

 Almond Marzipan;
 Pain de Genes Almond Sponge;
 Sour Cherry Coulis;
 Almond Marzipan Mousse with Tonka Beans;
 Assembly & Finishing.
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Module 5:

Cocoa Nib Choux

 Cocoa Choux Crunch;
 Cocoa Choux Pastry;
 Cocoa Nib with Almond, Praline Style;
 Cocoa Nib Water Based Cream;
 Dark Chocolate Decor;
 Assembly & Finishing.

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Module 6:

Lemon Date
Tart

 Almond Shortbread;
 Almond Cream;
 Date Paste;
 Lemon Cream;
 Swiss Meringue;
 Assembly & Finishing.

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Module 7:

Hazelnut
Peach

 Almond Shortbread;
 Soft Hazelnut Sponge;
 Peach Coulis;
 Hazelnut Praline;
 Hazelnut Praline Water Based Cream;
 Hazelnut Praline Mousse;
 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

Duration: 6 weeks of guided learning experience
Access: 12 months of full access to all course materials.

[Click the arrows to display the content of each week] 

Week 1: Ingredient Understanding & Basic Recipes

  • Course Book Print Out
  • Ingredient List
  • List of Utensils & Equipment
  • Video Lessons Ingredient Understanding
  • Video Lessons Basic Recipes
  • Student Assignment

Week 2: Ceiba Yuzu

  • Demonstration Video Lessons
  • Introductory Webinar
  •  Preparation for Practical Assignment #1

Week 3: Cherry On Top

  • Demonstration Video Lessons with Chef
  • Practical Assignment #1
  • Chef's Evaluation and Feedback

Week 4: Cocoa Nib Choux

  • Demonstration Video Lessons with Chef
  • Practical Assignment #2
  • Chef's Evaluation and Feedback

Week 5: Lemon Date Tart

  • Demonstration Video Lessons
  • Live Webinar with Chef

Week 6: Hazelnut Peach 

  • Demonstration Video Lessons
  • Practical Assignment #3
  • Chef's Evaluation and Feedback
  • Quiz
  • Student Feedback
  • Training Certificate 

Course Materials & Resources

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  Digital Course Platform

Using latest technology and user friendly online learning software. 

  Guided Learning Experience [GLE]

Course is designed to teach you step-by-step. Lessons and assignments are carefully planned and released gradually with the guidance of Chef & ICEP Team. Please consult Course Plan.

  Full HD Demo Video Lessons 

Over 230 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. 

  PDF Course Book & Materials

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

 Live Zoom Webinar with Q&A Session

To be organised in Week 5, afternoon.
Schedule will be announced before the course starts.

 Practical Student Assignments

Students will reproduce the cakes from the program in their kitchen following Chef's instructions and recipes. Results to be submitted on the online learning platform and evaluated by Chef.
 

  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.

  International Pastry Community

Access to International Community of students you can share your work and passion with. 
  • Upon completion of the 6 weeks guided practical course and submission of practical assignments

    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 of 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. 
DON'T HESITATE

Book Your Course

We can accept only a limited number of students/group. 
To avoid disappointment, check out the available start dates and book your spot today!

You will get:

  • 230 min of Full HD Video Lessons 
  • 5 lactose & gluten-free desserts, 25 recipes
  • 12 months access to all course materials
  • 6 weeks Guided Learning Experience 
  • Live Webinar with Chef 
  • PDF Printable Materials
  • Audio, Text + Support in English
  • Access to International Pastry Community

Book Lactose & Gluten-Free Pastry Online Course - 258 € 

Bonus Module: Basic Pastry Techniques
By clicking on the buy button you accept our Terms of Sale
about

 THE CONCEPT "ADAPT"

"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.


You can start your journey today with one course,
or you can
enrol in all 3 Courses at a special discount:

only 639 € / 814 €

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 will receive access to Modules gradually you will be able to follow anytime in the week assigned.
Your learning experience will consist of: 
 Printable PDF Materials [Resource Center]
 Pre-recorded Full HD Video Lessons with Chef
 Practical Assignments
 Chef's Evaluation and Feedback on submitted assignments;
 Support;
 Access to our International Pastry Community.
After the 6 weeks guided has ended you will be able to access all resources and learning units from your account for a total of 12 months calculated from the start date of your course. 
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 have access to modules gradually, and 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.
How can I access the desired course?
First step is to register and book the desired course and start date. 
Only paid accounts will have access to premium features of our course. 
A few days before the start of the course you registered for, you will receive instructions via email and you will be able to access our Digital Platform.
Our Digital Platform 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 7 modules + 1 Bonus Module.
You will have access to the modules gradually (step by step) according to your Course Plan, this way we can make sure that you have the best learning experience and get the most out of our course. 
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.
What happens if I don't submit assignments on the indicated dates? 
If you are not able to submit the Assignment on 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.
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. 
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!


  Enrolment. Payment. Invoicing.

How do I enroll?
Step 1:  Go to Enrolment Section of this page
Step 2:  Click on the Button with the START DATE of the course you want to take. We will redirect you to Payment Page.
Step 3:  Complete Booking Form and finish online payment process. You will receive a confirmation email and your spot will be booked. 

Please keep in mind, we can only accept a limited number of students/group. To avoid disappointment, book the desired course in time.
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?
Our company is exempt of VAT, so there will be no VAT to be paid by you.
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 enrolment?
You have the right to cancel your enrolment up to 14 days following your enrolment. However, as it is a digital product, it is not possible to cancel the enrolment once the course has started.