The Hofmann Hostelry Course is the most comprehensive and highest level training course given in our School. You will train as a professional chef through a combination of comprehensive theoretical training combined with practical training in a restaurant with a Michelin star.
If your passion is gastronomy and your ultimate objective is to make it your profession, we guarantee that in our school you have an enriching experience that will be the turning point in your professional career.
The Hofmann HostelryCourse is aimed at young people between the ages of 17 and 25 years with completed ESO or equivalent studies who wish to obtain the knowledge and qualifications necessary to develop their professional career as chefs.
If your goal is to become a chef, a head chef working in one of the most recognized restaurants in the world, a head of catering services, an executive chef or gastronomic consultant or manage your own restaurant business this is your course.
At the Hofmann School you will learn the culinary knowledge and necessarytechniques to develop your professional project in the world of hostelry. More than 37 years of experience and numerous awards back our school.
The Hofmann School curriculum is unique and custom designed by the school from its inception. It has been evolving and adapting to the needs of the hostelry market and always maintains the highest standards of teaching standards.
The HostelryCourse lasts 27 months + 6 months of university extension, divided in four cycles:
Practical demonstration classes that take place at the school. It is an intensive cooking training course that prepares the student to join the Hofmann Gastronomic Restaurant (1 Michelin Star) in January 2022.
Combination in alternate weeks between internships at the Hofmann Gastronomic Restaurant and theory classes at the school (mornings). The student begins the immersion in the world of cooking in a real environment (Hofmann Gastronomic Restaurant). From the first day, he/she assumes responsibility for the restaurant's food offering and menus with the help and monitoring of our professional chefs.
The theoretical classes always expand and reinforce the practical learning performedat the restaurant.
Combination in alternate weeks between practical sessions at the Hofmann Gastronomic Restaurant and theory classes at the school (afternoons). In this academic year, the student is given more and more responsibilities and begins to reinforce creativity and innovation in the gastronomic offer. In this case, the student will be responsible for the restaurant's dinner service.
College extension. Theoretical classes at the Ramon Llull University combined with internships in one of the top level collaborating restaurants in the program.
Theory classes at Blanquerna (Ramon Llull University).
Internship in a collaborating restaurant (Celler de Can Roca, Tickets, Michel Bras, Mugaritz, Lasarte, Alkimia and the Mandarin Oriental among others).
At the Hofmann School of Hostelry we have created a carefully designed training plan to enhance the talent of up and coming chefs, which provides all the necessary knowledge to become highly qualified professionals. Learning begins with basic cuisine knowledge and getting to learn the various techniques in order to promote creativity and individual talent.
The main characteristic of the Hofmann training method is the large number of practical hours that we offer (75% of the total teaching hours). The concept of "Pedagogical Restaurant" is clearly seenat Hofmann. The combination of theory and practice sessions is specially designed to provide students with the tools that allow them to operate as high-level professionals, regardless of the specialty they choose. In addition, another characteristic of our training model is the opportunity offered to the student to be in contact and handle food and produce of the highest quality.
Our methodology is based on a combination of:
At the end you will receive:
Course price: € 29.400
Course price including the pastry specialty extension: € 33.600
Deposit: € 550
“Hofmann seemed to me a school in which they not only taught you to cook and improve your technique, but they also trained you as a proper professional chef. Excellency, passion, camaraderie. When you finish the course you are able to start in a restaurant because during the training you have been able to learn what it is like to work in a restaurant with a 1 Michelin star as it is the case with Hofmann ”.
“The biggest challenge for me has been becoming a chef at the age of 24 and having to support a Michelin star restaurant. What I value most about Hofmann is that at school we were never treated as students, but as professionals from day one. We were taught to see the true reality of this profession "
“What I value the most about the Hofmann school is without a doubt the discipline you are taught and that they really train you to be at the helm of great kitchens. Also the teachers: I was lucky enough to learn from great professionals, whom I admire very much. At school they taught me to be more confident in myself and to prepare for changes. "