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COCINA VEGANA - COMPLETE COURSE

Duration: 2 months
Full Course!

Start date:
Start dateOct 5, 2020
Finish date:
Finish dateNov 30, 2020
Schedule:
4:30 PMh. - 8:30 PMh.


Price:
€800.00

Booking:€400.00




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Course of
COCINA VEGANA - COMPLETE COURSE

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 fantastic recipes that will combine different preparations, cooking and presentations with the products that the earth gives us.

A trip around the world through original and tasty vegetarian and vegan recipes.

A practical course taught by chef Alex Pirla, better known as Prabhu. At the end, tasting of the elaborated is included.

Practical course with chef Alex Pirla, better known as Prabhu.

PROGRAMMING:

Duration: 2 months 32 hours
Hours: Monday from 4:30 p.m. to 8:30 p.m.

PRICE:

Course Amount: € 800.
Split payment: € 400 for 2 payments *.
Uniform and book: € 80.
Knife set: € 125.
* The first payment will be made at the time of the reservation of the place and the next payment at the beginning of the course.

CONTENT:

- CLASS 1 - VEGAN FUNDS
Learn to establish some taste bases in vegetable cooking.
We will work technique and product to achieve deep, forceful and aromatic broths that are effective in proposing a 100% vegetable gastronomic offer.
Broths made on the 1st day will be used in the rest of the classes of this course.

Recipes:
Vegetable Dark Broth
Roasted Onion Broth
Seaweed Dashi
Mushroom broth at low temperature

- CLASS 2 - SAUCES
We will work different types of sauces that we will then incorporate into the following classes giving our elaborations personality, color, flavor and texture.

Recipes:
Vegetable Demiglace
"Pil pil" of roasted onions
Sunomono Base
Citrus marinade
Tiger milk
BBQ sauce

- CLASS 3 - VEGETABLES
We will learn to understand the nature of vegetables and we will seek their maximum potential through cooking and combinations to make vegetables, authentic protagonists of our gastronomic proposal.

Recipes:
Sunomono
Beet tartare with piparras juice, green mustard and crispy cumin
Leek ceviche with coriander and roasted sweet potato

- CLASS 4 - INTEGRAL CEREALS
We will learn to work with this type of cereals that offer us a very interesting nutritional profile in addition to organoleptic qualities different from conventional cereals.

Recipes:
"Rissoto" of barley, squash and mushrooms
Millet Balls to the ragout
Quinoa salad with seasonal vegetables and citrus marinade

- CLASS 5 - ALGAS
Know the different types of algae that we can find in our seas and incorporate them in the kitchen in a harmonious and natural way.

Recipes:
Semi-liquid quinoa and seaweed croquette
Seaweed tartare with black olives and candied artichokes
Codium seaweed tempura and its emulsion

CLASS 6 - VEGETABLE PROTEINS
Learn to work with protein sources of plant origin to be able to offer a complete vegan proposal.

Recipe:
Chickpeas, eggplant and spinach
Heura with mushrooms roasted onion sauce
Green tofu curry and pickles

- CLASS 7 - FERMENTATION
What is fermentation? Why happens? We will learn basic concepts of fermentation, types of fermented products and bases to be able to approach this technique safely and effectively.

Recipes:
Kimchee
Sauerkraut

- CLASS 8 - DESSERTS
We will close the course learning to prepare a sweet vegan proposal in addition to glutenfree.

Recipes:
Chocolate textures with banana and peanuts
"Mel i killed"
Pâte de fruit
Mini mango and red fruit tartlet

PRICE:
Course Amount: € 800.
Split payment: € 400 for 2 payments *.
Uniform and book: € 80.
Knife set: € 125.
* The first payment will be made at the time of the reservation of the place and the next payment at the beginning of the course.

TITLE:
Hofmann diploma

Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

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