Live a professional, creative, and transformative experience in Barcelona. Learn from the best. Cook like never before.
Professional Culinary Summer Intensive Course
- Facilidad de financiación
Plan de estudios
Living the Hofmann kitchen means learning by doing, feeling every day the rhythm, energy, and demands of a real professional kitchen.
Over four intensive weeks, students immerse themselves in a fully hands-on experience that combines technique, flavor, and creativity.
Each week is dedicated to a different culinary universe, with guided sessions, continuous practice, and an educational field trip outside the school, visits to markets, producers, or restaurants that inspire, connect with the origin of ingredients, and complete a global vision of the craft.
Here, cooking isn’t studied, it’s lived, touched, tasted, and shared.
Week 1 – Fundamentals of Professional Cooking
Beginning the Hofmann experience and adapting to the rhythm of a professional kitchen.
Students acquire a solid technical foundation and master the main cooking and preparation techniques.
Key learnings:
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Knife skills, cuts, and mise en place
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Preparation of stocks, fumets, basic and derivative sauces
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Intensive practice of techniques: boiling, sautéing, roasting, poaching, braising, and confit
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Teamwork and daily execution of guided preparations
Week 2 – The Product As The Protagonist
The focus is on the respect and treatment of raw ingredients — fish, meats, poultry, and vegetables. Students work on seasonality, texture, and harmony on the plate.
Key learnings:
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Selection, cleaning, and professional handling of each product
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Preparation of garnishes and complementary sauces
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Introduction to market cuisine and seasonality
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Exercises in doneness control, cooking precision, and flavor balance
Week 3 - Traditional and Regional Cuisine
A journey through the classic recipes that form part of Spain’s culinary heritage. Students learn to execute and present traditional dishes with a professional approach.
Key learnings:
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Preparation of rice dishes, stews, dark stocks, and sofritos
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Presentation of traditional dishes and reinterpretation of Catalan recipes
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Practice in balance and flavor within regional cuisine
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Coordinated teamwork in collective mise en place and service execution
Week 4 - Contemporary and Creative Cuisine
Course conclusion with a modern and technical approach. Students apply texturizers, gelling agents, and emulsions to create visually balanced dishes with a distinct identity.
Key learnings:
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Introduction to modern techniques: marinades, cures, foams, and emulsions
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Aesthetic presentation and visual balance
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Creation of personal dishes guided by the Chef
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Service-paced practice, plating, and time management