Practical course with Hans Ovando - VIENNOISERIES

Hans Ovando

Date: June, 1-2, 2019

Time: 9.00 am – 4.00 pm

Place: Ukraine, Kiev, 2 Novovokzalnaya St., Mary Kay Business Center

Number of people: 10-12 people

Language: translation from English to Russian 

Format: practical, online

Price for participation in Academy: 470 EUR

The price for online participation: 129 EUR

Course program

learn in a team of professionals

Dough with fermentation process

  • Influential ingredients in the recipes formulation and fermented doughs.
  • Types of ferments and sourdoughs.
  • Acid production, enzymatic development and sugar transformation.
  • Kneading, rolling and pieces making.

Recipes development and flaky doughs, like croissant, fermentation and

  • Creams and fillings for interiors and Danish.
  • Croissant dough. Simple and bicolour.
  • Butter croissant.
  • Gianduja and hazelnut croissant.
  • Walnuts marzipan croissant.
  • Pain aux pistachio Raspberry
  • NY Chesse cake Danish
  • Danish with coconut cream and passion fruit.
  • Danish with apple and hazelnut.
  • Danish with cream and wild fruits.
  • Japanise sneken roll with lemon ginger and sesame

Development and elaboration of different brioche types

  • French Brioche.
  • White chocolate, pistachio and cranberries brioche.
  • Pineapple brioche.
  • Almond and raspberry brioche.
  • Tomatoes Olives and mozzarella brioche.
  • Braids of cream brulee and Chantilly cream
  • Raisins, orange and almond nougat Kouglof.
  • Artisan Doughnuts

The program  can be changed


We are sincerely glad to invite you to participate in the unique courses of the Kiev International Culinary Academy

To leave America to obtain the recognition in Europe. In 2008 Hans Ovando was titled as the best chocolatier of Spain. He knows there is no royal road to worldwide publicity among amateurs and professionals in pastry field. Hans received certificates in HOFMANN, ESPAISUCRE и VALRHONA’S L’ÉCOLE DU GRAND CHOCOLAT pastry schools. Each his teacher contributed greatly to his process of becoming professional pastry chef and professional chocolatier that came from Chilly.    

Pastry chefs and cooks exert themselves and spend forever to create distinct signature style in pastry tastes and its presenting.  Hans Ovando is a lucky man. Once he faced with true sign of faith, he met Carles Mampel, the founder of BuBó pastry boutique in Barcelona. He was the one who helped Hans Ovando to take a look at familiar techniques, tastes and texture combinations differently and release the fiber of experimentalist in ambitious chef.    

We are sincerely glad to invite you to take part in practical course of charismatic Spanish man, innovator and the master Hans Ovando.   

Be demanding choosing the quality of food for studying. Trust us this choice!

We invite you to watch photos and video made during the Hans Ovando course in KICA. 


Sincerely yours,

KICA team

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

Registration for online participation by e-mail: or website

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

+ 38 068 863 15 86

Watch video course