Vegan Gluten-Free Pastry
Online MasterClass

Gluten Free & Vegan PastryOnline MasterClass
Unique Guided & Practical Learning Experience
Ingredient UnderstandingModern Pastry TechniquesOver 25 recipes
Duration:6 weeks guided12 months access
Course Materials & Activities:
- Over 260 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;
Plant-based options for eggs;
Plant-based options for fats;
Fruits and their PH;
Gelling agents: pectins, gums;
Chocolate.
Gluten-Free Flour mixture;
Plant-based options for eggs;
Plant-based options for fats;
Fruits and their PH;
Gelling agents: 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:
Coconut Apricot
Soft Coconut Sponge;
Almond Shortbread;
Apricot Coulis;
Coconut Mousse;
Assembly & Finishing.
Almond Shortbread;
Apricot Coulis;
Coconut Mousse;
Assembly & Finishing.
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Module 4:
Lychee Raspberry
Soft Almond Sponge;
Raspberry Coulis;
Lychee Mousse;
Almond Shortbread;
Assembly & Finishing.
Raspberry Coulis;
Lychee Mousse;
Almond Shortbread;
Assembly & Finishing.
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Module 5:
Pecan Brownie
Pecan Brownie;
Pecan Praline;
Pecan Praline Water Based Cream;
Galaxie Noir 67% Ganache Aerienne;
Dark Chocolate Decor;
Assembly & Finishing.
Pecan Praline;
Pecan Praline Water Based Cream;
Galaxie Noir 67% Ganache Aerienne;
Dark Chocolate Decor;
Assembly & Finishing.
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Module 6:
Poire en Deux
Hazelnut Praline;
Pain D'Eugene Sponge;
Pear Compote;
Dark Chocolate Hazelnut Gianduja;
Dark Gianduja Water Based Cream;
Dark Gianduja Mousse;
Dark Gianduja Glaze;
Ravioli (Vegetable Jelly);
Assembly & Finishing.
Pain D'Eugene Sponge;
Pear Compote;
Dark Chocolate Hazelnut Gianduja;
Dark Gianduja Water Based Cream;
Dark Gianduja Mousse;
Dark Gianduja Glaze;
Ravioli (Vegetable Jelly);
Assembly & Finishing.
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Module 7:
Walnut Apple Tart
Almond Shortbread;
Almond Cream;
Granny Smith Apple Compote with Vanilla;
Walnut Praline;
Walnut Praline Water Based Cream;
Assembly & Finishing.
Almond Cream;
Granny Smith Apple Compote with Vanilla;
Walnut Praline;
Walnut Praline Water Based Cream;
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: Coconut Apricot
Week 3: Lychee Raspberry
Week 4: Pecan Brownie
Week 5: Poire en Deux
Week 6: Walnut Apple Tart
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 260 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
You can start your journey today with one course,
or you can enrol in all 3 courses at a special discount.
or you can enrol in all 3 courses at a special discount.
Get all 3 Courses for
only 639 € / 814 €
only 639 € /
Frequently Asked Questions
About Course Concept
Requirements.
Our Recommendations.
Enrolment. Payment. Invoicing.
