
Lactose & Gluten Free PastryOnline MasterClass
Unique Guided & Practical Learning Experience
Ingredient UnderstandingModern Pastry TechniquesOver 25 recipes
Duration:6 weeks guided12 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:
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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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).
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
Week 1: Ingredient Understanding & Basic Recipes
Week 2: Ceiba Yuzu
Week 3: Cherry On Top
Week 4: Cocoa Nib Choux
Week 5: Lemon Date Tart
Week 6: Hazelnut Peach
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
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.
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.
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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 HAWKEYou will be able to download the Certificate
from 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
Book Your Course
THE CONCEPT "ADAPT"
You can start your journey today with one course,
or you can
enrol in all 3 Courses at a special discount:
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
Requirements.
Our Recommendations.
Enrolment. Payment. Invoicing.
