Basic Pastry Course

Tetyana Verbytska

To register for the next Basic Pastry course (21st of January - 14th of March, 2019) please follow this link


Course program

learn in a team of professionals

Karim Bourgi course November 16 - 18, 2018

The chef took third place at the annual competition "Le concours annuel Pâtissier dans le Monde" in 2014. And now Karim Bourgi is intensively preparing for the most significant competition in the life of each pastry chef - Coup du Monde de la pâtisserie! 

  • Arriba - financier chocolate biscuit, crispy milk chocolate, manjari tea creamy, raspberry confit, jivara light mousse, floquage
  • Baba exotic - baba dough, punch special baba, ivory whipping cream, pineapple marmelade, nappage baba
  • Fraisier 100% - strawberry lemon pressed shortbread, almond sponge, light strawberry mousse, strawberry marmelade, lime ivory namelaka, red mirror glaze
  • Galaxy - hazelnut tender biscuit, caramelized hazelnut, dulcey creamy, crunchy hazelnut, dulcey supreme, dulcey soft glaze
  • Millefeuille - puff pastry, vanilla millefeuille cream, soft caraeml, dulcey whipping ganache
  • Paris-Brest - choux pastry, crispy craquelin, hazelnut praline, cream mousseline praline, caramelized hazelnut
  • Tarte au chocolat 100% - chocolate shortcrust, chocolate moist biscuit, ganache chocolat, crème mousseuse au chocolat, milk chocolate glaze, nougatine chocolat
  • Tarte milky - hazelnut shortcrust, soft hazelnut praline 66%, soft baked hazelnut cream, hazelnut creamy, namelaka tanariva, chocolate paint
  • The bownie - brownie pecan p125, namelaka bahibe, milk chocolate icing, caramel chocolate sauce

Full program of Karim Bourgi course you can find on the link.

Gateaux & Entremets November 20 - 23, 2018

Instructor - Tetyana Verbytska

Freezing the product allows us to give neat smooth shapes for mousse cakes. This week we are working on assembling of biscuits, preparation of glaze, preparation of mousses, coulis, cream, and also chocolate decors. You will learn how to make ordinar cake - fancy and tasty in the same time. Interesting assembling and decoration will allow you to make cakes more stylish and creative.

  • Rusty boat - chocolate mousse, crunchy layer, chocolate sponge, ganache for coating
  • Ginger pearl - chocolate ginger mousse, hazelnut crunch, chocolate glaze
  • Apple mirror - apple confit, streusel, vanilla mousse, hazelnut sponge-moelleux
  • Exotic bag - passion fruit mousse, banana mint confit, dacquoise sponge, mango and passion fruit juice glaze
  • Fire truffle tartalet - shortcrust, almond cream, strawberry marmalade, strawberry whipped ganache, velour
  • Yuzu bûche - sponge cuillere, orange confit, yuzu juice mousse , chocolate decoration
  • Black Forest buche - chocolate sponge, kirsh cherries, dark chocolate Chantilly cream, chocolate decoration 
Golden week November 26 - 29, 2018
Working with puff pastry, yeast dough, puff dough and shortcrust dough. Products that are filled with taste and aroma of fresh baking. We are working to give them the form, to make their taste the best. And also we will show how to make something tasty from the rest of yeasted puff pastry

Chocolate week December 3 - 6, 2018

Instructor - Tetyana Verbytska

What is a chocolate, what are special details of working with chocolate, what conditions are necessary for chocolate products to be of high quality. All these are discussed during the Chocolate Week. Chocolate coloring, chocolate decors, chocolate candies in polycarbonate molds, chocolate tarts and eclairs as well as elements of confiserie -marshmallows and marmalade.

The Basic Pastry course is performed by pastry chef Tetyana Verbytska and Karim Bourgi. The program can be changed.

If you want to feel yourself making a piece of art, to feel the delighting moment of creation of the harmony between the appearance and the taste of French pastry masterpiece, this course is for you!

What happens to you during 8 weeks of training in Academy:

  • You may feel that a well-organized work provides an opportunity to catch a lot without a rush.
  • You will breathe the air of France, be surprised with flavors that previously seemed to you simple and trivial.
  • You will discover a bouquet of new flavors: lemon grass and tonka bean, yuzu juice and sweetened chestnut puree.
  • You will see how to transform a static picture in flying and lively one, discover patterns in decoration process.
  • You will know that you can creat a dessert  with a little help from your teacher. You will be ready to surprise everyone with its beauty and taste. 


Your special offer as for a foreign student includes:

    • education
    • lunches in Academy  
    • acoomodation in hotel (sngl room with breakfast) hotel is situated 15 minutes from school

Feel the KIСAtmosphere of one of the weeks of Basic pastry course, enjoy the video and photoalbum of diploma desserts made by our students

                 ДИПЛОМНЫЕ РАБОТЫ


Make first step in Pastry Art - get the diploma of Kiev International Culinary Academy!

To register for a course, please send request via email: 

We will be glad to answer all your questions by phone:

+ 38 068 863 15 86


With love,

KICA team