Alexandr Trofimenkov

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790.00$ 545.00$

ENJOY PHOTOS  MADE DURING BASIC PASTRY COURSE ONLINE

 Basic pastry course online

DATE: December 10 – April 7

Learn the profession you need, do convincing portfolio, get comprehensive knowledge to start your business.

Detailed information about course packages and prices on the link.

Detailed information about course content and schedule of the modules on the link.

AS A RESULT OF THIS COURSE, YOU GET:

  • PROFESSIONAL KNOWLEDGE AND SKILLS

Provided that all the tasks of the program are carried out in high quality, after 4 months of training you become a certified specialist.

  • MAXIMUM PRACTICES

You complete practical tasks using the video and printed materials of the course. Your work is checked and commented by the tutor.

  • BIG PASTRY DIPLOMA

Hundreds of hotels, restaurants, pastry shops, cruise ships need highly skilled pastry chefs.
The KICA diploma together with the portfolio of your current and graduate works is an authoritative confirmation of your skills for the employer, as well as a confident start for your own pastry business.

  • SIGNIFICANT TIME AND MONEY SAVINGS

There is no need for additional costs of time and money for transport, accommodation and meals. You work at your convenience in your kitchen.
1-year access to online lessons will allow you to return to the nuances of recipes and techniques and hone your skills.

  • OPPORTUNITY TO EARN FROM $ 2000 PER MONTH FOR PROFESSIONAL

Business is willing to pay well to strong professionals.
Experienced pastry chefs can receive % of the business, implement their own educational and production projects.

COURSE PROGRAM

MODULE 1: CAKES

1. Lemon cake
2. Chocolate cake
3. Carrot cake
4. Pistachio Financier
5. Marble cake

BONUS:  Grand Marnier cake

MODULE 2: COOKIES

1.  Madeleine
2. Chess cookies
3. Diamond cookies with Vanilla and Orange
4. Vienna Sable
5. Cookies with mango and passion fruit filling

BONUS: Vanilla Kipferl

MODULE 3: MACARONS

1. Lime – Estragon macaron
2. Milk chocolate – Salted caramel -Raspberry macaron
3. Pear – Dorblu macaron
4. Hazelnut macaron
5. Milk chocolate – Passion fruit – blood orange macaron

BONUS: “Snickers”macaron

MODULE 4: CHOCOLATE PASTRIES

1. Caramel – Praline molded chocolate
2. Yuzu – Raspberry molded chocolate
3. Mang0 – passion fruit chocolate bar
4. Lemon – Basil enrobed chocolate
5. 3 kind of Truffles

BONUS: Exotic Snickers chocolate

MODULE 5: ECLAIRS

1. Gluten-free Mango – Passion Fruit eclair
2. Coffee eclair
3. Raspberry – Coconut eclair
4. Chocolate eclair
5. Vanilla eclair

BONUS: Caramel Eclair

EXAMINATIONAL MODULE

MODULE 6: MODERN TARTS AND TARTLETS

1. Camomile tartlet
2. Matcha – cherry tartlet
3. Orange – Praline tartlet
4. Lemon – Poppy seeds tartlet
5. Apple – Walnut tart

БОНУС: Chocolate Island tartlet

MODULE 7: MODERN GATEAUX AND ENTREMETS

1. Black Forest cake
2. Chocolate entremet
3. Strawberry truffle gateaux
4. Hazelnut cake
5. Pavlova gateaux

БОНУС: Exotic entremet

 

WHAT YOU WILL GET FOR  790 USD?

1) FULL COURSE PROGRAM

7 modules, 62 video-lessons

42 Professional pastry for your portfolio,
42 artistically designed PDF recipes

+ 2-days online course “Viennoiserie” with Tetyana Ovrytska
+ E-Book on pastry theory  – 18 theoretical topics

2) ACCESS TO THE COURSE MATERIALS FOR 12 MONTHS

3) TUTOR`S SUPPORT

Individual homework check up and receiving feedback from a tutor on the learning platform during the course.

4) EXAMINATION WORK

The completion and the assessment of the exam task on assignment from the tutor.

5) BIG DIPLOMA

You get a big diploma about successful completion of the course.

 

THIS BIG BASIC PASTRY COURSE ONLINE IS FOR THOSE WHO NEED A TAKEOFF TO A NEW PROFESSIONAL LEVEL

 

YOUR TUTOR – ALEXANDR TROFIMENKOV

Alexandr Trofimenkov KICA brand-chef

When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.

Course Features

  • Lectures 0
  • Quizzes 0
  • Duration 4 months
  • Skill level All levels
  • Language English
  • Students 0
  • Certificate Yes
  • Assessments Yes
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Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.

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790.00$ 545.00$