
Lactose & Gluten Free PastryOnline MasterClass
Duration:12 months access
Ingredient UnderstandingModern Pastry TechniquesOver 25 recipes
2 Course Plan Options available:
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
Sugars & substitutes;
Gluten-Free Flour mixture;
Eggs;
Fats;
Fruits and their PH;
Gelling agents: gelatines, pectins, gums;
Chocolate.
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
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:
Ceiba Yuzu
Almond Cocoa Shortbread;
Chocolate Sponge;
Yuzu Coulis;
Ceiba Noir Chocolate Mousse;
Dark Chocolate Decoration;
Cocoa Glaze;
Assembly & Finishing.
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.
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.
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.
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.
Soft Hazelnut Sponge;
Peach Coulis;
Hazelnut Praline;
Hazelnut Praline Water Based Cream;
Hazelnut Praline Mousse;
Assembly & Finishing.
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Raspberry Heart
Gluten-Free and Lactose-Free Brownie Recipe
Learn to make lactose-free mousses
Water based vegan chocolate cream
Learn how to obtain vibrant coloured glazes with Chef's Vegan fruit based glazes with no artificial colorant
Step by step assembly and decoration of this beautiful petit gateaux.
VIDEO LESSONS + PDF RECIPE BOOK
Learn to make lactose-free mousses
Water based vegan chocolate cream
Learn how to obtain vibrant coloured glazes with Chef's Vegan fruit based glazes with no artificial colorant
Step by step assembly and decoration of this beautiful petit gateaux.
VIDEO LESSONS + PDF RECIPE BOOK
Course Materials
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Digital Course Platform
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.
Live Zoom Webinars with Q&A Session
You can attend one of our Live Zoom Webinars on different topics with Q&A Sessions. In case you are not able to attend, you can view the uploaded Webinar Recordings from your Course Player anytime during the 12 months course duration.
Join ICEP Community
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 Ceiba Yuzu
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making The Ceiba Yuzu
Recommended Study & Practice Time: 10 to 15 hours.
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 4:
View Video Lessons Module 4 & 5
Practice: Making The Ceiba Yuzu or Cherry On Top
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making The Ceiba Yuzu or Cherry On Top
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 5:
View Video Lessons Module 6
Practice: Making the Cocoa Nib Choux
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making the Cocoa Nib Choux
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 6:
View Video Lessons Module 7
Practice: Making the Lemon Date Tart or Hazelnut Peach
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 Lemon Date Tart or Hazelnut Peach
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 [SPL]
No schedule or plan
Get your Training Certificate
-
Upon completion of the Learning Activities and the 6 weeks Practical Guided Learning Planyou will be rewarded with our digital
Training Certificate
by ICEP HOTEL SCHOOL &
Chef RICHARD HAWKEYou will be able to download the Certificatefrom your account. -

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
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.
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.
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
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.
Enrolment. Payment. Invoicing.
