WELCOME TO OUR

Vegan Gluten-Free Pastry 

Online MasterClass

LEARN HOW TO MAKE
gluten-free and vegan pastries with
no eggs, milk, cream, butter or gelatine and no artificial colorants. 100% plant-based.
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Gluten Free & Vegan Pastry
Online MasterClass

VEGAN GLUTEN-FREE COURSE OBJECTIVES 

In this course you will learn about:

  • Ingredients and their role in the recipes;  
  • How to make your own gluten-free flour mixture;  
  • How and why to replace animal-origin ingredients (such as gelatine, eggs, milk, cream and butter) with plant-based options;  
  • How to make gluten-free  and vegan cakes starting from basic recipes like shortbreads, sponges, 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 gluten-free and vegan options.

Over 40 Full HD Video Lessons

 40+ Full HD pre-recorded video lessons explaining step-by-step recipes and modern pastry techniques; 
 25 gluten-free and vegan recipes and 5 modern cakes; 
 Watch and rewatch them anytime your desire, available for you 24/7 in your account.

Educational Materials & Activities

 PDF Recipe Book and Educational Materials;
 Practical Assignments;
 Instructor's Feedback.

12 Months Access + 6 Weeks Practice

You will have 12 months to learn anytime you desire + 6 weeks Practical Guided Learning to practice the recipes in your kitchen and get Chef's support. 

Training Certificate

After completing all activities and submitting your practical assignments you will be rewarded with our Training Certificate.

Learn more about the concept,
watch video with Chef Richard Hawke
 

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Who can attend?

Course recommended for:

  • Professional Pastry Chefs, Chefs and Bakers who would like to learn how to adapt their classic recipes to gluten-free and plant-based ones without compromising texture and flavour;
  • Vegan chefs who would like to learn to make gluten-free and vegan fine pastry;
  • Motivated vegan home bakers who would like to learn to bake delicious gluten-free and vegan cakes for family and friends.



Course Content

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Module 1:

Ingredient 
Understanding

You will learn about gluten-free & plant based ingredients and their role in recipes
 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.

 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 vegan 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:

Coconut Apricot

 Soft Coconut Sponge;
 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.
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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.

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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.

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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.

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NEW BONUS MODULE
Register today and get access to extra video lessons!

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
YOU WILL GET:

  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

 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. 

Start Your Pastry Journey

Learn from the best!

Choose your course and
Register

Access
Course Player & Start Learning

You will get immediate access to your Course Player, where you will find all learning materials (instructions, video lessons, course book, other materials. Check your inbox to read our Instruction email.

Access
ICEP Community

If you are feeling stuck or need help with something, you can ask help in the ICEP Community App from Instructors and fellow students from all around the world.

Start
Practical Guided Learning [optional]

Practice makes perfect!
You can choose to practice under the guidance of our Instructor [this is optional]. You can choose when to start and you will have 6 weeks to share your practical assignment in the Community App. You will receive valuable feedback from Instructors and Community members.

Get your
Training Certificate

Congratulations!
After successful completion of the course and practice you will be rewarded with our digital Training Certificate.
MEET THE CHEF

RICHARD HAWKE

PASTRY CHEF
GLUTEN-FREE EXPERT

PROFESSIONAL EXPERIENCE

 Author of the Book "ADAPT | A Unique Pastry Concept", published by ICEP PUBLISHING, 2021

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

 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 on your PC, laptop or tablet.
You will also need a good internet connection.

 Ingredients,
Utensils & Equipment

FOR PRACTICE ONLY

To START your PRACTICE, you will need ingredients, utensils and kitchen equipment to prepare the recipes in your kitchen. 
You will need basic kitchen equipment: mixer, hand blender, oven, refrigerator, freezer, baking trays and basic pastry utensils (whisk, spatulas, air mats, piping tips, etc.). 
We will provide you a list of ingredients, utensils & equipments, together with our recommendations of where you can purchase them. 
They are also available in our Online Shop.
DON'T HESITATE

Start Your Learning Experience Today
with our Special Offer:

only $ 298 / $ 368

Save $ 70

Offer Available for Limited Time Only:

You will get:

12 months access to:
  • PDF Printable E-Book;
  • 260 min Full HD pre-recorded video lessons; 
  • Over 25 vegan gluten-free recipes;
  • 5 world-class vegan gluten-free cakes;
  • 6 weeks Practical Guided Learning;
  • Practice with Chef's Evaluation and Feedback;
  • Live & Recorded Webinars with Chef; 
  • Audio, Text + Support in English;
  • Access to International Pastry Community.
  • Digital Training Certificate
about

 THE CONCEPT 

We 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.

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 COURSE 1,
or you can
enrol in all 3 Courses with a special discount,
starting from:

only 639 $ / 1351 $

 Save $ 712 

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. 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. 
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 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?
One of the strong parts of this course is the 6 weeks Practical Guided Learning [PGL] with Chef Richard Hawke and ICEP Team. 
Your practical learning experience will consist of: 
 Printable PDF Materials [Resource Center]
 Pre-recorded Full HD Video Lessons with Chef
 Practical Assignments (reproduce 3 to 5 cakes) in your own kitchen and submit the results);
 Chef's Evaluation and Feedback on submitted assignments;
 Support;
 Access to our International Pastry Community.
To give your the best learning experience with maximum flexibility, you get to choose when to start your Practical Guided Learning from our available plans. 
How long will I have access to the course?
You will have 12 months access to all learning materials counting from your enrolment date. 
During the 12 months, you can choose when to start your 6 week Practical Guided Learning experience.
At the end of the 12-month period, you will be able to prolong your access to the content with our Subscription Plans.
How much time should I invest into this course?
During the 6 weeks of Practical 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!
Keep in mind, the more time you invest, the better results you will have!
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. 

You will be able to access your Course Player immediately and start your learning.
Step 1: Register for the course;
Step 2: Go to My Courses: https://online.icephotelschool.com/my-courses
Step 3: Access your course and start your learning experience!

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 sections.
After registration, you will have access to access to the first lessons immediately from your account, but for the best learning experience you will go through the learning materials step by step according to the course plan. 
What are the practical assignments and why do I need to submit them?
Our course is designed as a Practical Guided Learning Program.
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.
This part of the course is optional, you can choose to watch the video lessons only. 
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 Practical Guided Learning (PGL).
In case you were not able to do so, you will have the option to apply for an extension of another 6 weeks of PGL.
Can I extended my Practical Guided Learning?
Yes, you can apply for an extension of 6 weeks of PGL at an extra fee. Please contact Support at online@icephotelschool.com. 
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 our Subscription Programs. For more information, please contact Support at online@icephotelschool.com. 
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 Player is very user friendly and simple to use, 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 [only for Practical Assignments]
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 [only for Practical Assignments]
You will need basic kitchen equipments: 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. 


  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. 
How do I pay?
Option 1: CREDIT CARD
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.
Option 2: BANK TRANSFER
If you wish to make payment via bank transfer, please follow the below instructions:
Account info:
Company Name: ICEP INTERNATIONAL SRL
IBAN: RO59BTRL04104202D26205XX
Swift: BTRLRO22
*All transfer fees shall be paid by Sender.

After making payment, send us an email to online@icephotelschool.com with the following information:
  • Payment Confirmation;
  • Name of the Participant and Email Address to create and give access to Student Account.


If you need Company Invoice, kindly send us the below information:
  • Name of Company
  • Registration No
  • Full Address
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, if you haven't started your course.
However, as it is a digital product, once you have started your course, it is not possible to cancel the enrolment and receive any refunds.