Pastry and confectionary course
not only provides knowledge, but also raises awareness of the confectionery world.
We have created a course in a new format, which establishes and disseminates new international education standards in Ukraine.
Our mission is to prepare professionals having competence, knowledge and creativity to understand that mastering the basics is an absolute starting point.
We believe that it is possible to master basic knowledge and techniques within one month. In Ukraine and at affordable price. It is the tenth year that we offer one of the best bakery and confectionery programs based on theoretical and practical frameworks of world culinary institutes. .
All-embracing program allows the beginners Унивto receive sound basic knowledge at the very start, the professionals to deepen and refresh their knowledge, and the business owners to obtain a turnkey desserts menu for start-up and have a look at the production process.
This is why we not only give ready recipes and scientific methodologies, but teach how to understand and apply them in a proper way. \
ABOUT THE COURSE
12 (Please, reserve a place in a group before making payment)
Ingredients, flow charts, library, and lunches
Diploma with the EU and US international certifications (IACP, ACF)
3 weeks, 5-6 hours a day, Mon-Fri, 10:00 — 16:00
Over 50 recipes
morning shift 10:00 am - 16:00 pm
Start dates
PRICE
UAH 29,000
COURSE PROGRAM
Get yourself familiar with a variety of baking and confectionery utensils, tools and equipment, learn how to use piping bag, pipe icing, and assemble cakes and desserts. Obtain reliable recipes for your business. Convenient working conditions and supportive teachers are the first pillar of our Cookery School.
«BLACK CURRANT» (brownie sponge, black currant cremeux, mascarpone and milk chocolate mousse)
«PEAR – APPLE» (japanese custard sponge, whipped milk chocolate ganache with feuilletine, pear cremeux, pear and apple mousse with liqueur)
«CHERRY COOKIES» (short crust pastry rolls filled with cherry, butter creme mousse, chocolate mirror glaze with cherry)
«EXOTIC» (coconut butter sponge cake with mango slices, pineapple cremeux)
«CHERRY – PISTACHIO» (chocolate sponge cake with cherry, milk chocolate cremeux, thermostable cherry filling, pistachio mousse)
«BUCKWHEAT – APPLE» (japanese custard sponge, whipped milk chocolate ganache with feuilletine, pear and apple mousse with liqueur)
Making a multi-tier cake may be a tricky endeavor. It is essential to choose right ingredients: from butter, gelatin, flour, sugar and chocolate to perfectly whipped ganache glaze. Each participant will assemble tier cake.
You will learn how to make stunning cake masterpieces full of unexpected and unguessable tastes, textures, and bases. Most importantly, all of them will be stable in presentation, assembly, and transportation.
«STRAWBERRY-CHOCOLATE»: vanilla sponge with vegetable oil, whipped milk chocolate ganache, custard creme mousse with strawberry)
Creative turnkey solutions for HoReCa.
Specially designed adaptable flow charts and easy-to-understand explanation of each step by the teacher will help you to create your own dessert menu or use ready-made template.
«CHOCOLATE BROWNIES» С КРЕМОМ «МАНГО-МАРАКУЙЯ»
МАНГОВАЯ PANNA-COTTA С ЯГОДНЫМ КРЕМЁ И МОЛЕКУЛЯРНЫМ БИСКВИТОМ
PISTACHIO CHEESECAKE
VANILLA CHEESECAKE С ЯГОДНЫМ КОМПОТЕ
«NAPOLEONE»: хрустящее тесто, крем Patessier, фруктовый ганаш, термо-вишня
A tart with crispy pastry and juicy filling….. Mmm…. It is so French!
Understanding how to make, form, and bake sable pastry with and without filling will add a beautiful final note – golden pastry having perfect form and borders, an ideal filling.
«TART TATIN» : soft short pastry, apples in salted caramel, milc chocolate ganache.
FOREST BERRY TART: sable pastry, baked berry cream, whipped berry ganache on milk chocolate.
“CITRUS TART WITH SWISS MERINGUE”: sable pastry, citrus cream, Swiss meringue.
The magic of puff pastry, Japanese technique and different ways of rolling out dough break the myth about the necessity of expensive special equipment and President butter, which ensures desired number of layers, perfect texture, and crispy crust.
Phyllo, real cake loaf and yeasted pastry – high standards and individual work with teachers will help you to reach a new level of professionalism.
VIENNESE STRUDEL WITH PHILLO DOUGH FILLED WITH NUTS ВЕНСКИЙ ШТРУДЕЛЬ В ТЕСТЕ «FILO» С ОРЕХАМИ
CAKE LOAF AS PER GOST STANDARD
POND BUNDT CAKE
СINNABON (yeast pastry, chocolate and almond croustillante, butter cream, butter glaze)
CLASSIC CROISSANT
Golden eclairs with even stripes and ideal form and proper macarons with glossy surface are the most famous confections. There are so many legends and myths about them: startyng from hens laying eggs only in summer and special butter, which costs USD 40 per kilo, to magic spells and very expensive food processors and ovens… You cannot make macarons at home. NO WAY! That is what peope say.
ECLAIR FILLED WITH MANGO AND PASSION FRUIT CURD AND COVERED WITH MANGO GLAZE
ECLAIR FILLED WITH PEAR CURD AND COVERED WITH CARAMEL
ECLAIR FILLED WITH APPLE CREME PATISSIERE ON MASCARPONE AND COVERED WITH APPLE COMPOTE AND SPICES
MACARONS «LEMONE CURD»
MACARONS «CHOCOLATE — CHEESE» (ganache on black chocolate, basil and Gorgonzola cheese)
It is a magical unit. Incredible shiny reflections on chocolate, ganache, praline and juicy berry fillings, work with polycarbonate molds, and hand-dipped candies.
At the times of inquisition, chocolatiers were treated as alchemist, the secrets of chocolate tempering were passed on from generation to and were difficult to get.
«SALTED CARAMEL» MOLDED CHOCOLATE CANDY ( black/milk chocolate, ganache on milk chocolate with salted caramel)
«BOUNTY»MOLDED CHOCOLATE CANDY (black/milk chocolate, coconut flakes with condensed milk)
«CHERRY» MOLDED CHOCOLATE CANDY (black/milk chocolate, cherry compote with feuilletine)
CHOCOLATE DECORATIONS: (feathers, rings, spirals, plates, bars, shavings crowns, and other figures)
CHOCOLATE TEMPERING AND MODELING CHOCOLATE
WORK WITH CHOCOTRANSFERS
2 days for individual work on your own mousse dessert.
- Day 1 – preparation of desserts components
- Day 2 – decoration and presentation
Darina Chernukha
Oleh Okhrimenko
Who this course is for
Those who are ready to find out all the secrets of bakery and confectionary art, learn how the ingredients work, and avoid most of the problems they may face in this in this profession from the onset, but ready to invest over USD 3,000 in the development of the concept and dishes.
New ideas, testes, and serving for existing business. Learn, cook, and add new items to your dessert menu at the very start of the course. As practice shows, orders arrive starting from the first week of the course.
Today a successful businessperson must know all ins and outs of their business – from marketing and sanitary standards to the smallest details of production processes, calculations and food safety rules.
Benefits of studying in the Cookery School
10 yers of our own experience of foreign cookery schools, chefs, education platforms and innovators in baking and confectionary arts from all over the world.
We provide professional knowledge from international cookery schools in Ukraine with the best value for money.
No need to stay abroad for a long time, course is geared for both professionals and home cooks, readily understandable presentations of information. Individual assistance in any matter.
A dish consist of the ingredients, and the taste and texture of ingredients are defined not by the recipe, but in the first place by chemistry and cooking technique. We explain compositions of the ingredients (proteins, carbohydrates and fats) and point out hidden details, which are very important.
We have prepared a high-quality adaptable program template for successful start and reorganization of business.
The program of the course is formed and accredited by the European and American communities in the field off cooking, bakery and confectionary education. After passing the exam, you will receive a diploma validated by two certifications and recognized worldwide.
The program includes
- ready-made menu of 50 items cooked from natural, easy-to-find ingredients, which takes in account cost veriationsсти.
- working flow charts
- well-tried recipes with minimum number of processes
- quick and easy creation and implementation of new desserts.
- saving up to 70% of time and money on specialist fees and dessert card development
САМЫЕ РАСПРОСТРАНЕННЫЕ ВОПРОСЫ О кондитерском КУРСЕ
Программа курса носит практический формат. У каждого участника есть своя рабочая станция. Каждый процесс отрабатывается в мини-команде или индивидуально. Все изделия, приготовленные на курсе, дегустируются или забираются с собой.
Познакомит с разнообразием кондитерского инвентаря с инструментом, научит пользованию кондитерским мешком, отсаживанию кремов, сборки тортов и пирожных. Даст надежные проработанные решения по рецептурам для вашего бизнеса.
Комфортные условия работы и понимание преподавателя — первый кит нашей кулинарной школы.
«МАЛИНА — МЯТА» (дакуаз с сублимированной малиной, крустилант с молочным шоколадом, креме с мятой и белым шоколадом, малиновый мусс с мятой)
«МОРКОВЬ — ЦИТРУС» (морковный бисквит, цитрусовый курд, креме малина, мусс морковный с ликером)
«BLACK CURRANT»(бисквит брауни, креме черная смородина, мусс с маскарпоне и молочным шоколадом)
«ГРУША — ЯБЛОКО» (японский заварной бисквит, взбитый ганаш на основе молочного шоколада с роялтином, креме груша, мусс груша-яблоко с ликером.)
«СHERRY BOOM»(тарт на основе песочного теста сабле, термовишня, сфера на основе ванильного мусса с шоколадным креме)
«CHERRY COOKIES» (трубочки из песочного теста с вишней, сливочный крем-мусс, шоколадная зеркальная глазурь с вишней)
