A course for those who wish to enter the culinary world, in which you will learn different easy-to-prepare recipes. You will expand your knowledge and perfect basic cooking techniques that will allow you to develop your culinary skills.
The 8-week course with a weekly class every Saturday, is aimed at those people, professionals or amateurs, who wish to learn the basics of cooking, develop knowledge and learn techniques and other culinary skills, from scratch.
The sessions will be held at the School's facilities and will consist of demonstration and practical classes by the School's chefs. Following the Hofmann methodology and philosophy, we offer you raw materials of the best quality and all our experience and know-how so that you get the most out of the course.
WHO IS IT ADRESSED TO
The course is aimed at those people, who want to enter the world of cooking or who already have some knowledge and want to expand and develop their culinary skills with new techniques and methodologies under the Hofmann seal.
Duration: 2 months.
One session per week (mornings).
Hours: Saturdays from 9am to 1:30pm.
Cuts: mirepoix, ciseler, brunoise, emincer, potato cuts.
Funds: F.B.A., Fumet, Seafood Fund, demi glace, glace.
F.M., Veal, Quiche assorted, mayonnaise.
Doughs: Bread, Focaccia
Doughs: Tagliatelle pasta, crepes.
Sauces: Tomato sauce, Hollandaise sauce
Doughs: Choux pastry, "brazo de gitano".
Sauces: Pastry Cream, Chantilly
Rice: Risotto, fideua.
Payable in 2 installemnts of €450
Uniform and books: 80€.
Knife set: 100€.
*The first installment will guarantee a place.
* In case of cancellation (by the student), the amount paid for the course reservation will not be reimbursed under any circumstances.
The school reserves the right to change the start date of the course or to cancel it in the event that the minimum number of students established is not met.
The school complies with all the security and prevention protocols of the Covid.