{"id":921,"date":"2026-05-29T22:42:11","date_gmt":"2026-05-29T19:42:11","guid":{"rendered":"https:\/\/www.kasia.com.ua\/?page_id=921"},"modified":"2026-06-25T11:44:14","modified_gmt":"2026-06-25T08:44:14","slug":"konditer","status":"publish","type":"page","link":"http:\/\/www.kasia.com.ua\/en\/konditer\/","title":{"rendered":"Confectionery school"},"content":{"rendered":"
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\u041a\u043e\u043d\u0434\u0438\u0442\u0435\u0440\u0441\u044c\u043a\u0430 \u0448\u043a\u043e\u043b\u0430 | \u041d\u0430\u0432\u0447\u0430\u043d\u043d\u044f \u0444\u0440\u0430\u043d\u0446\u0443\u0437\u044c\u043a\u043e\u043c\u0443 \u043a\u043e\u043d\u0434\u0438\u0442\u0435\u0440\u0441\u044c\u043a\u043e\u043c\u0443 \u043c\u0438\u0441\u0442\u0435\u0446\u0442\u0432\u0443 \u0437 Emmanuel Hamon\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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40 years of professional experience from a French pastry school \u2013 now in Ukraine.<\/p>

Training under a French chef.;<\/p>

\u2022 small groups;<\/p>

\u2022 professional environment;<\/p>

Modern equipment;<\/p>

Intensive practice;<\/p>

\u2022 European level of training.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSign up<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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About the school\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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We have created a school for those who want to receive professional French pastry education in Ukraine.<\/p>

The training is built on practice, consistency, and the transmission of real experience from the French gastronomic school.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\"2026-05-29<\/figure><\/div>
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COURSE BLOCKS<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Each block should be presented as part of a professional learning system.\n\n<\/p>\t\t\t\t<\/div>\n\t\t

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French classics<\/a><\/h4>

The foundation of a professional French pastry school\n\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Baking<\/a><\/h4>

Working with traditional French dough and fermentation techniques\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Modern desserts<\/a><\/h4>

\n\nA modern vision of French gastronomy\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Chocolate<\/a><\/h4>

\n\nProfessional work with chocolate and chocolate techniques\n\n<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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TRAINING PROGRAMME<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Week 1 \u2014 Classic French Patisserie\n\nYou will master the fundamental techniques of French p\u00e2tisserie and learn to work precisely and professionally.
\n\n\u2714 Macaroon
\n\u00c9clairs and beignets
\nMillefeuille and Saint-Honor\u00e9
\nFruit and chocolate tarts
\n\u2714 Operas and Fraser
\nCreams, sponges, puff pastry, decoration and assembly\n<\/div>\n\t\t\t\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t
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Classic<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Week 2 \u2014 Viennese Pastries\n\nFull cycle of working with professional puff pastry and modern viennoiserie.
\n\nCroissants
\nPain au chocolat
\n\u2714 Pain suisse
\n\u2714 Two-tone croissants
\n\u2714 Bespoke seasonal crafts
\n\u2714 Savoury pastries and products for cafes\n\n<\/div>\n\t\t\t\n\t\t\t\t\t\t
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Baking<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Week 3 - Modern Signature Desserts\n\nA module for those who want to create modern desserts with professional texture and impressive presentation.
\n\n\u2714 Music
\nFlaky pastry
\nPraline
\nGanache
\nCrunchy layers
\nMirror glazes and velvet
\nChocolate decoration
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\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t
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Modernism<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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Week 4 \u2014 Chocolate and Confectionery\n\nA complete dive into the world of chocolate and confectionery.
\n\n\u2714 Tempering chocolate
\n\u2714 Praline chocolates
\nPraline and caramel
\n\u2714 Marshmallows and nougat
\nDecorating and painting
\n\u2714 Sweets and final presentation\n\n<\/div>\n\t\t\t\n\t\t\t\t\t\t
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Chocolate<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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What you will get after training\n\n<\/h3>\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tEmmanuel Hamon Pastry School Certificate\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tand also a complete methodological guide\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tUnderstanding professional processes\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tand around 50 desserts that you will make yourself\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tSkills\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tthat you can start working on orders immediately after the course\n\n\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tWe've taken care of everything \t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\t We provide all the necessary materials. \t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tApprenticeship with the Chef\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tEverything happens in our professional kitchen in small groups\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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MASTERCLASSES AND PRACTICAL WORKSHOPS\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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At our school, there are masterclasses where the chef shows in detail:<\/p>

\u2022 technicians;<\/p>

\u2022 organising the work;<\/p>

professional nuances;<\/p>

\u2022 Modern approaches to desserts.<\/p>

This is an opportunity to observe the work of a French chef and gain concentrated professional experience in 2 days.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSubmit an application<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\u0417\u0430\u043b\u0438\u0448\u0442\u0435 \u0437\u0430\u044f\u0432\u043a\u0443 \u043d\u0430 \u043d\u0430\u0432\u0447\u0430\u043d\u043d\u044f<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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\u0417\u0430\u043b\u0438\u0448\u0442\u0435 \u0441\u0432\u043e\u0457 \u043a\u043e\u043d\u0442\u0430\u043a\u0442\u0438, \u0456 \u043c\u0438 \u0440\u043e\u0437\u043a\u0430\u0436\u0435\u043c\u043e \u0434\u0435\u0442\u0430\u043b\u0456 \u043f\u0440\u043e\u0433\u0440\u0430\u043c\u0438, \u0443\u043c\u043e\u0432\u0438 \u0443\u0447\u0430\u0441\u0442\u0456 \u0442\u0430 \u0434\u043e\u043f\u043e\u043c\u043e\u0436\u0435\u043c\u043e \u0437\u0440\u043e\u0437\u0443\u043c\u0456\u0442\u0438, \u0447\u0438 \u043f\u0456\u0434\u0445\u043e\u0434\u0438\u0442\u044c \u0432\u0430\u043c \u0446\u0435\u0439 \u0444\u043e\u0440\u043c\u0430\u0442 \u043d\u0430\u0432\u0447\u0430\u043d\u043d\u044f.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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<\/p>

    <\/ul><\/div>\n
    \n
    \n<\/fieldset>\n

    <\/div>\n<\/form>\n<\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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