Vegan Gluten-Free Pastry
Online MasterClass

Gluten Free & Vegan PastryOnline MasterClass
Duration:12 months access
Ingredient UnderstandingModern Pastry TechniquesOver 25 recipes
2 Course Plan Options available:
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 [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;
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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Vegan Macarons
How to make your Vegan Whites for Macarons
How to create your vegan macaron shells using 2 different techniques
Different macaron fillings 100% plant based (chocolate based and fruit based)
Tips and Tricks on Piping and Baking the perfect macaron
Storage.
VIDEO LESSONS + PDF RECIPE BOOK
How to create your vegan macaron shells using 2 different techniques
Different macaron fillings 100% plant based (chocolate based and fruit based)
Tips and Tricks on Piping and Baking the perfect macaron
Storage.
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 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.
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
Feedback. Evaluation of your work
Live Zoom Webinars with Q&A Session
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: 10-15 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: 10-15 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 Coconut Apricot
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making The Coconut Apricot
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 4:
View Video Lessons Module 4 & 5
Practice: Making The Lychee Raspberry or Pecan Brownie.
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making The Lychee Raspberry or Pecan Brownie.
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 5:
View Video Lessons Module 6
Practice: Making the Poire en Deux
Recommended Study & Practice Time: 10 to 15 hours.
Practice: Making the Poire en Deux
Recommended Study & Practice Time: 10 to 15 hours.
Activity Week 6:
View Video Lessons Module 7
Practice: Making the Walnut Apple Tart
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 Walnut Apple Tart
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]
This course is recommended to students with pastry experience, who don't desire to submit practical assignments and complete tasks.
No schedule or plan
This course option gives more flexibility as you don't need to follow a plan or schedule, but requires also self discipline to follow through and complete the course, as you will make your own schedule.
You can view the videos, webinar recordings and other learning materials at your own pace during the 12 months access period.
We recommend you to practice is much as possible during the course and self-evaluate yourself.
Important: With this option, students will not receive a Training Certificate at the end of the course. If you wish to obtain your TC, please choose the PGL Option.
You can view the videos, webinar recordings and other learning materials at your own pace during the 12 months access period.
We recommend you to practice is much as possible during the course and self-evaluate yourself.
Important: With this option, students will not receive a Training Certificate at the end of the course. If you wish to obtain your TC, please choose the PGL Option.
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,
starting from:
or you can
enrol in all 3 Courses with a special discount,
starting from:
only 639 € / 994 €
Frequently Asked Questions
About Course Concept
Requirements.
Our Recommendations.
Enrolment. Payment. Invoicing.
