Los Cursos Hofmann están especialmente diseñados para cubrir todas las necesidades. Amateurs y profesionales tienen en Hofmann sus programas específicos.
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This course is specifically designed for owners, administrators and restaurant managers to help them to learn how to develop and improve the profitability of their businesses. We offer you the experience of more than 25 years managing the Hofmann restaurants in an efficient and profitable way.
In this course we will explain step by step each phase that defines the management of a restaurant aimed at achieving the profitable development of your business.
A trip around the world through original and tasty vegetarian and vegan recipes.
We will learn and refresh the knowledge in the world of vegan food and create amazing recipes that will combine different preparations, cooking and presentations with the products that mother earth offers us.
Learn how to make the great pastry classics and the real know-how behind it. A 100% practical course where you will understand the entire process using the highest standards of pastry.
In this practical course you will learn how to treat and enjoy food as the Japanese do, directed by Mutsuo Kowaki, a Japanese chef with a solid culinary career of more than 20 years in Japanese cuisine.
Fresh market cuisine, avant-garde and intuitive for those who wish to learn to how to cook using easy techniques via a 100% practical learning method. In this course, various menu proposals will be made so that you can use them both in a professional and private environment.
Rice is a staple food in many culinary cultures and our local rice is also present as one of the best known ingredients in our cuisine.
In this course we will teach you how to cook different types of rice as well as how to improve your technique and cooking under the Hofmann supervision.
Rice is a staple food in many culinary cultures, and ours is also present as the basis of one of the best known dishes in our kitchen.
In this course, we will teach you to prepare different types of rice as well as to improve your techniques and cooking, under the Hofmann seal.
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