Ukraine, Dnieper

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Confectioner professional - part 1

Group training:

Number of classes: 10 for 3 hours

Number of days: 5 to 6 hours

Days: Sat, Sun, Fri, Sat, Sun

Document: certificate in ukrainian and english

РАЗВЕРНИТЕ ОПИСАНИЕ
Training takes place on the basis of a working confectionery in Dnieper, which has all the necessary equipment and inventory. You will be assigned a confectioner-mentor who will conduct training, after which you are guaranteed to be able to independently prepare all the confectionery products that you will take during the course.
A confectioner-mentor will alternate the theoretical and practical part during one lesson, so you won’t be bored at your desk. All the time of the lesson you will act, acquire practical skills and at the same time study the theoretical part.
They will tell you and show you all the subtleties of cooking and you will definitely succeed!
They will answer everything: “what if?”, “what to replace it with?”, “I used to cook and I didn’t succeed, why?” and many other questions that have accumulated after watching YouTube videos and home cooking experiments.
After each lesson you get all the necessary materials, with a detailed description of the recipe and the cooking process, so you don’t need to write anything down and be distracted from desserts. All materials remain with you, you will not miss or forget anything. The confectioner-mentor will teach not only how to cook cakes, he will tell you the intricacies of taking orders, packing cakes and transporting them to the customer.
You will acquire all the necessary knowledge and skills in making cakes for your relatives, as well as to order, and you will be able to earn good money on this.
It's time to act - call/register! You will definitely succeed!

PROGRAM

Expand the program to select a course


PRACTICAL COURSES
Go through all stages of confectionery skill from scratch to expert. Start with the first part of the training. Then you can go through parts 2 and 3 with an interval of 6-12 months. All parts are suitable for beginners who do not know how to cook at all.

GROUP TRAINING PROGRAM
The program can be adjusted depending on the confectionery where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Lesson topic: “Types and features of biscuit dough”
Biscuits: Classic, Chiffon, Mona Lisa, Pan de Jean, Genoise and Dacquoise.
Classic biscuit dough, which now you will always succeed. Recipe without oil, baking powder, lactose! Light, porous and airy sponge cake will be an excellent base for a variety of cakes and pastries. Let's go over the basics of cake decorating and, of course, practice simple and effective ways to decorate. Let's find out what vertical cake layers are and how to make them. After this lesson, assembling a cake with vertical layers will be a pleasure!
Let's prepare:
+ Spectacular cake with vertical layers, buttercream and fruit
+ Sponge cake roll “Lacy”: classic sponge cake dough, cigarette dough, curd and butter cream, decoration.

LESSION No. 2
Lesson topic: “Types and features, nuances of preparing shortcrust pastry”
Shortcrust pastry: chopped, sweet shortcrust pastry, sablé, streusel.
A recipe that will surprise you, only three ingredients and complete delight from the result. No eggs, no baking powder, no milk! Let's prepare a universal chocolate filling.
Let's prepare:
+ Cookies “Kurabiye”
+ Tart with mega chocolate filling and almonds
+ Sliced cake “Airy Snickers”: shortbread dough, meringue, butter cream, decoration.

LESSION No. 3
Lesson topic: “Preparation of choux pastry, analysis of the main cooking errors”
The lesson will be very dynamic, filled with unexpected surprises from the capricious, but so tasty and multifaceted choux pastry.
Let's prepare:
+ Eclair
+ Profiterole
+ Cake “Shu with craquelin”: choux pastry, cream patissiere, curd, decoration
+ Cake “Paris-Brest”: choux pastry, praline mousseline cream, praline paste, decoration.

LESSION No. 4
Lesson topic: “Types of creams and methods of their preparation”

Let's look at creams: butter, butter, curd, protein and custard.
Impregnations and syrups: Combinations of flavors and preparation, rules of use, so that your cake always turns out juicy, tender, but does not fall apart, holds its shape and is amazingly tasty.
Assembling a cake: Features, rules, nuances. Cake decor with fresh flowers: How? For what? Why? Chocolate decor: How to make? Why does it melt on the cake?
Let's prepare:
+ Delicate cake with butter cream, decorated with fresh flowers and chocolate
+ Sponge cake “Chocolate”: chiffon chocolate sponge cake, caramel cream, decoration.

LESSION No. 5
Lesson topic: “Methods of preparing “puff pastry”, taste characteristics”
Finally, let's unravel the secret of the delicious Napoleon cake. Let's learn how to prepare instant puff pastry; it will surprise you with its ease and simplicity of production, as well as its taste. Let's prepare the custard. Let's assemble the Napoleon cake, taking into account all the features and small details that will make the cake perfect.
Let's prepare:
+ Napoleon cake with custard decorated with fresh fruit.
+ Crispy and flavorful “Puff rolls with cream”

LESSION No. 6
Lesson topic: “Types of Cheesecakes and their fundamental differences”
Let's get acquainted with the concept of cold-cooked cheesecake. Let's look at possible variations and combinations of flavors. How to make Cheesecake light and airy, tender with a crispy base and fruit on top? We will analyze and practice how to prevent the fruits from weathering on the cake, how to fix them in the right place on the cake and many other nuances. And of course, the insidious gelatin, we will also show you how to use it correctly in mousse cakes and other desserts.
Let's prepare:
+ Cheesecake with fruits/berries

LESSION No. 7
Lesson topic: “Children’s favorite desserts Cake pops and classics timeless - Potato cake"
The classic, everyone's favorite dessert Potato and his younger brother Cake pops. How to cook, how to add a piquant taste, why does it fall apart, why is it too dense, why does Cake Pop fall off the stick, how do you cover it with chocolate? You will learn the answers to all these questions and many more in this lesson!
Let's prepare:
+ Cake Potato
+ Cake pops

LESSION No. 8
Lesson topic: “Brownie and his secret”
A trendy and very tasty Brownie dessert, let's look at the recipe and cooking technology. Let's learn how to bake brownies correctly. Let's cut the Brownie into perfect pieces for restaurant serving. Let's learn how to make Brownie cookies with a crispy texture and tempting softness inside.

Let's prepare:
+ Brownie with almond flakes and cranberries
+ Brownie cookies.

LESSION No. 9
Lesson topic: “Cooking stylish mousse cakes”
Let's look at the concept of “Mousse cake”, as well as types of mousses and their features. What decor is ideal for mousse cakes. How to prepare and store semi-finished cake. Mousses and marmalade fillings based on living ingredients (agar-agar, pectin, gelatin). Fillings for mass-produced cakes: coulis, confit, compote. How to work with agar-agar and what is it? How to avoid simple mistakes in work that can ruin a mousse cake. Low-calorie mousses and their features.
Let's prepare:
+ Mousse cake “Spiced cherry”
+ Strawberry trifle.

LESSION No. 10
Lesson topic: “Mirror glaze and its vagaries”
In this lesson we will learn how to make mirror glaze, study the manufacturing process, study the types of mirror glaze (based on chocolate, inverse syrup, fruit berry purees, without chocolate, based on caramel), as well as coloring mirror glaze. We will analyze the rules for coating mousse desserts with mirror glaze, the main mistakes, difficulties of preparation and coating. Let's cover the cakes with icing and see our reflection.
Let's prepare:
+ Mousse cake “Hearts of Lovers” with mango, coated with mirror glaze
+ Mousse cake covered with mirror glaze of different temperatures with chocolate decoration.

After completing this training program, if you liked it, you can contact the manager and within a month extend your training by +8 interesting classes to the advanced pastry chef course and receive the corresponding certificate.

DOCUMENT
“Certificate” in Ukrainian and English.

GROUP TRAINING PROGRAM
The program can be adjusted depending on the confectionery where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Lesson topic: “Types and features of biscuit dough”
Biscuits: Classic, Chiffon, Mona Lisa, Pan de Jean, Genoise and Dacquoise.
Classic biscuit dough, which now you will always succeed. Recipe without oil, baking powder, lactose! Light, porous and airy sponge cake will be an excellent base for a variety of cakes and pastries. Let's go over the basics of cake decorating and, of course, practice simple and effective ways to decorate. Let's find out what vertical cake layers are and how to make them. After this lesson, assembling a cake with vertical layers will be a pleasure!
Let's prepare:
+ Spectacular cake with vertical layers, buttercream and fruit
+ Sponge cake roll “Lacy”: classic sponge cake dough, cigarette dough, curd and butter cream, decoration.

LESSION No. 2
Lesson topic: “Types and features, nuances of preparing shortcrust pastry”
Shortcrust pastry: chopped, sweet shortcrust pastry, sablé, streusel.
A recipe that will surprise you, only three ingredients and complete delight from the result. No eggs, no baking powder, no milk! Let's prepare a universal chocolate filling.
Let's prepare:
+ Cookies “Kurabiye”
+ Tart with mega chocolate filling and almonds
+ Sliced cake “Airy Snickers”: shortbread dough, meringue, butter cream, decoration.

LESSION No. 3
Lesson topic: “Preparation of choux pastry, analysis of the main cooking errors”
The lesson will be very dynamic, filled with unexpected surprises from the capricious, but so tasty and multifaceted choux pastry.
Let's prepare:
+ Eclair
+ Profiterole
+ Cake “Shu with craquelin”: choux pastry, cream patissiere, curd, decoration
+ Cake “Paris-Brest”: choux pastry, praline mousseline cream, praline paste, decoration.

LESSION No. 4
Lesson topic: “Types of creams and methods of their preparation”

Let's look at creams: butter, butter, curd, protein and custard.
Impregnations and syrups: Combinations of flavors and preparation, rules of use, so that your cake always turns out juicy, tender, but does not fall apart, holds its shape and is amazingly tasty.
Assembling a cake: Features, rules, nuances. Cake decor with fresh flowers: How? For what? Why? Chocolate decor: How to make? Why does it melt on the cake?
Let's prepare:
+ Delicate cake with butter cream, decorated with fresh flowers and chocolate
+ Sponge cake “Chocolate”: chiffon chocolate sponge cake, caramel cream, decoration.

LESSION No. 5
Lesson topic: “Methods of preparing “puff pastry”, taste characteristics”
Finally, let's unravel the secret of the delicious Napoleon cake. Let's learn how to prepare instant puff pastry; it will surprise you with its ease and simplicity of production, as well as its taste. Let's prepare the custard. Let's assemble the Napoleon cake, taking into account all the features and small details that will make the cake perfect.
Let's prepare:
+ Napoleon cake with custard decorated with fresh fruit.
+ Crispy and flavorful “Puff rolls with cream”

LESSION No. 6
Lesson topic: “Types of Cheesecakes and their fundamental differences”
Let's get acquainted with the concept of cold-cooked cheesecake. Let's look at possible variations and combinations of flavors. How to make Cheesecake light and airy, tender with a crispy base and fruit on top? We will analyze and practice how to prevent the fruits from weathering on the cake, how to fix them in the right place on the cake and many other nuances. And of course, the insidious gelatin, we will also show you how to use it correctly in mousse cakes and other desserts.
Let's prepare:
+ Cheesecake with fruits/berries

LESSION No. 7
Lesson topic: “Children’s favorite desserts Cake pops and a timeless classic - Potato cake”
The classic, everyone's favorite dessert Potato and his younger brother Cake pops. How to cook, how to add a piquant taste, why does it fall apart, why is it too dense, why does Cake Pop fall off the stick, how do you cover it with chocolate? You will learn the answers to all these questions and many more in this lesson!
Let's prepare:
+ Cake Potato
+ Cake pops

LESSION No. 8
Lesson topic: “Brownie and his secret”
A trendy and very tasty Brownie dessert, let's look at the recipe and cooking technology. Let's learn how to bake brownies correctly. Let's cut the Brownie into perfect pieces for restaurant serving. Let's learn how to make Brownie cookies with a crispy texture and tempting softness inside.

Let's prepare:
+ Brownie with almond flakes and cranberries
+ Brownie cookies.

LESSION No. 9
Lesson topic: “Cooking stylish mousse cakes”
Let's look at the concept of “Mousse cake”, as well as types of mousses and their features. What decor is ideal for mousse cakes. How to prepare and store semi-finished cake. Mousses and marmalade fillings based on living ingredients (agar-agar, pectin, gelatin). Fillings for mass-produced cakes: coulis, confit, compote. How to work with agar-agar and what is it? How to avoid simple mistakes in work that can ruin a mousse cake. Low-calorie mousses and their features.
Let's prepare:
+ Mousse cake “Spiced cherry”
+ Strawberry trifle.

LESSION No. 10
Lesson topic: “Mirror glaze and its vagaries”
In this lesson we will learn how to make mirror glaze, study the manufacturing process, study the types of mirror glaze (based on chocolate, inverse syrup, fruit berry purees, without chocolate, based on caramel), as well as coloring mirror glaze. We will analyze the rules for coating mousse desserts with mirror glaze, the main mistakes, difficulties of preparation and coating. Let's cover the cakes with icing and see our reflection.
Let's prepare:
+ Mousse cake “Hearts of Lovers” with mango, coated with mirror glaze
+ Mousse cake covered with mirror glaze of different temperatures with chocolate decoration.

After completing this training program, if you liked it, you can contact the manager and within a month extend your training by +8 interesting classes to the advanced pastry chef course and receive the corresponding certificate.

DOCUMENT
“Certificate” in Ukrainian and English.

GROUP TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE

LESSION No. 11, No. 12
Lesson topic: “3D cake – any fantasies come to life”
Cooking and decorating a 3D cake. The composition of the cake at the request of the student, cream coating: technology for working with pastry bags, types of nozzles and their unique capabilities. Preparing the cream.
Let's prepare:
+ Dinosaur Cake
+ Teddy Bear Cake

LESSION No. 13, No. 14
Topic: “Mastic and its unique capabilities”
How to prepare mastic? Options for finished mastic, manufacturers, nuances, features. How to perfectly cover a cake with fondant. Analysis of variations in the combination of creams and mastics, and the consequences of interaction. Flowers made from mastic. Figures made of mastic. Features of storage and transportation of cakes covered with mastic.
Impregnations and syrups in cakes covered with fondant: a slippery slope or a good idea?
Let's prepare:
+ Chocolate cake with mastic decor, coating: mastic.

LESSION No. 15
The topic of the lesson is “Airbrush or feel like an artist.”
Working with airbrush and food paints. Preparation of equipment and paints. Coating process and decoration options. Ways to protect your workspace from paint contamination. How to cover the cake evenly? Let's look at the difficulties at work and how to deal with them.
Let's prepare:
+ We decorate the “Space” cake using an airbrush.

LESSION No. 16
Lesson topic: “Waffle, rice paper, sugar paper.”
In this lesson you will learn how to decorate cakes using wafer, rice and sugar paper quickly and without incident. How to avoid deformation of the coating?
How to make a picture depicted on rice paper as realistic as possible? How to attach rice paper to a cake? Rice paper floristry, stunning flowers, thanks to which the cake will transform before your eyes in minutes. Gingerbread (toppers) and rice paper, the subtleties of friendship.
Let's prepare:
+ Sliced cakes “Opera”: ganache, Jaconda sponge cake, coffee-butter cream, whipped ganache, tempered chocolate.

LESSION No. 17
Lesson topic: “Air meringue”
Interesting, win-win recipe, non-trivial cooking process. You will be surprised how simple everything ingenious is. The pastry chef-mentor will tell and show: how to make perfectly dry meringue, how to make meringue on a stick in the shape of a flower or a topper in the form of a number, why there are grains of sugar in meringue and how to avoid it, how to make meringue that is not cloying, why meringue sticks to the baking sheet, what to do if this happens, why meringue becomes sticky and how to avoid it, what is the ideal temperature for drying meringue, how to make meringue gift sets, how to package! You will learn how to prepare the Pavlova dessert: baking, assembly. Let's prepare:
+ Meringue on a stick
+ Pavlova cake
+ Modernist cake “Pavlova with berries”: Swiss meringue, mascarpone cream, berry compote.

LESSION No. 18
Lesson topic: “King Chocolate”
Stunning, delicious, spectacular chocolate decor - this is what you will learn to make, priceless, in this lesson. Tempered chocolate, storage, decoration production. You will find out what equipment you can use to create stylish and laconic chocolate decor. You will practice on the best professional chocolate and you will succeed!
Let's prepare:
+ Chocolate flowers
+ Chocolate feathers
+ Chocolate spheres with holes for serving ice cream.

DOCUMENT
“Certificate” in Ukrainian and English.

GROUP TRAINING PROGRAM
The program can make adjustments to fight.
PRACTICAL COURSE

LESSION No. 19
Lesson topic: “Macaroni”
Immerse yourself in the world of subtle nuances and secrets of preparing this unique delicacy. Discover the secrets of the art of French pastry workshop right on the course. You will feel the crust, soft center and cream with different top flavors. A theme that will increase the sales of your desserts or surprise your family and friends.
Let's prepare:
+ French macarons 2 types
+ Italian macarons 4 types

LESSION No. 20
Lesson topic: “Multi-tiered cakes”
Become a hero at every holiday by learning how to create stunning multi-tiered cakes.
Prepare multi-tiered masterpieces that will evoke delight and admiration, Learn techniques for creating multi-tiered cakes with our experienced pastry chefs and delight your family and friends with magnificent desserts. From simple to luxurious, practice will give you the confidence to create any style and flavor of cake.
Let's prepare:
+ Multi-tiered cake

LESSION No. 21
Lesson topic: “Cake assembly techniques”
What to soak in syrup or cream? How to get tender and airy dough? You will get answers to these and other questions during a practical lesson on assembling the famous Red Velvet cake.
Let's prepare:
+ Red velvet
+ Pistachio velvet

LESSION No. 22
Lesson topic: “Creambrulee”
Let's prepare a dessert of custard with a caramelized crust. Let's learn to cook like in a restaurant.

Let's prepare:
+ “Krembrülee”

LESSION No. 23
Lesson topic: “Jewelry”
In what cases is it better to use sugar, and in what cases isomalt, we will analyze in detail in class. Learn the nuances of working with caramel. Make decorative elements from isomalt and sugar.

Let's prepare:
+ Decor isomalt
+ Sugar decor

LESSION No. 24
Lesson topic: “Three chocolates”
We will learn how to properly prepare bases for mousses and creams and use them in desserts.
Let's prepare:
+ Cake “Three Chocolates”

LESSION No. 25
Lesson topic: “Cakes”
Let's study cake making techniques.

Let's prepare:
+ Snickers cake

LESSION No. 26
Lesson topic: “Trifles”
The most famous and delicious. Trifles for every day.

Let's prepare:
+ “Trifles” - 5 types

DOCUMENT
“Certificate” in Ukrainian and English.

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

It is very important for us that you get what you came to us for!

VIDEO REVIEWS


With your help, we become better!

All review stories

Ekaterina

The course is very intense, but I liked it!


Nikolai

The teacher is fire. Respect!


Maria

My goal - mousse cakes from scratch - has been achieved. IM proud of myself!


Oksana

I’ve never made cookies, I thought it was just a factory trick. Now when I make cookies at home, the whole family is delighted, the neighbors are envious.


Olga

My children now definitely eat natural and fresh cakes. Thank you.


Anna

After the course I changed my job, now my income has increased by $200


Sergey

The training schedule is free, it is very convenient, you can combine it with your main job. At first I didn’t even believe that this was possible.


Alexander

After the course I managed to find a well-paid job abroad.


Olga

The course helped me make good money from custom-made cakes.


Natalia

Now my cakes look like in a cafe, wonderful, wonderful, wonderful, wonderful.


Veronica

I finished 3 parts, now I know everything!

Yana

My husband is delighted that I took the Pastry Chef course. He says that he didn’t even expect that I had such talents.


Margarita

Now I bake birthday cakes myself. Thank you very much, this is important to me.


Hope

I always wanted to study, but I wasn’t ready to go somewhere. And here is such an opportunity to study in your own city. The course is fire! I recommend it to everyone!


Camila

I worked as a cook in a restaurant and got tired of it. I took the accelerated course Confectioner Advanced, now my working day is shorter and my salary is higher.


Camila

The course is great, so many topics were included in it, and even for such ridiculous money. I passed, I liked it, feel free to sign up.


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YOUR BENEFITS

➤ you will be able to earn money after the course

➤ the course will help you open a business, work, cook at home

➤ opportunity to earn money abroad

➤ you will be able to reveal your new abilities

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