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VEGAN COOKING - FULL COURSE

Duration: 2 months
Full Course!

Start date:
Start dateJan 18, 2021
Finish date:
Finish dateMar 8, 2021
Schedule:
4:30 PMh. - 8:30 PMh.


Price:
€800.00

Booking:€400.00




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Course of
VEGAN COOKING - FULL COURSE

Welcome to a trip around the world through original and tasty vegetarian and vegan recipes.

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.

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 of each session, tasting of the dishes is included.

 

WHO IS IT ADRESSED TO

This course is aimed at people with an interest in vegan gastronomy and who wish to advance in the knowledge of professional techniques, either to develop as a professional or to enjoy their hobby.

The homogenization of our pedagogical system means that these courses can be carried out by both senior and amateur profiles.

PROGRAMME
Duration: 2 months. 32 hours
Hours: Mondays from 4:30pm to 8:30pm

CONTENT

- CLASS 1 - VEGAN FOUNDATIONS
Learn to establish the basics of vegetable cooking.
We will work on different techniques and ingredients to achieve deep, intense and aromatic broths that are effective in proposing a 100% vegetable gastronomic offer.
Broths that have been learnt 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 on different sauce styles that we will then incorporate into the following classes, giving our elaborations personality, color, flavour and texture.

Recipes:
Vegetable Demi-Glace
"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 the real stars of our gastronomic proposals.

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


- CLASS 4 - WHOLEMEAL CEREALS

We will learn to work with this type of cereals that offer us a very interesting nutritional profile in addition to organoleptic qualities, therefore very different from conventional cereals.

Recipes:
"Risotto" of barley, squash and mushrooms
Ragout millet balls 
Quinoa salad with seasonal vegetables and citrus marinade

- CLASS 5 - ALGAE
Learn the different types of algae that can be found in our seas and oceans 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 base to be able to offer a complete vegan proposal.

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

- CLASS 7 - FERMENTATION
What is fermentation? How does it happen? 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 finish the course learning how to prepare a sweet vegan proposal in addition to gluten free options.

Recipes:
Chocolate textures with banana and peanuts
"Mel i mato"
Fruit pâte
Mini mango and red fruit tartlet

MATERIAL

Recipe book

Uniform

PRICE
Course: € 800.
Payable in 2 instalments of €400 each*
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.
* In case of cancellation (by the student), the amount paid for the course reservation will not be reimbursed under any circumstances.

TITLE

Hofmann Diploma

 

The school reserves the right to change the start date of the course or cancel it in the event that the minimum number of students established is not met.

The school complies with all the safety and prevention protocols of the Covid.





Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

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