Hofmann culinary school We share your Passion

PROFESSIONAL PASTRY CHEF COURSE

Duration: 11 months

Start date:
Start dateSep 12, 2022
Finish date:
Finish dateJul 10, 2023
Schedule:
8:30 AMh. - 1:30 PMh.


Price:
€8,950.00

Booking:€550.00


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Course of
PROFESSIONAL PASTRY CHEF COURSE

The professional pastry course is designed to learn the fundamentals and basic techniques of the profession as well as the current trends of this. If you want to make pastry your profession, this course offers you a complete training and a unique experience that will accompany you throughout your life.

OBJECTIVES

  • Develop pastry skills from scratch.
  • Learn and practice basic pastry making techniques.
  • Master current pastry techniques.
  • Strengthen the foundations of baking and the skills needed to work in professional bakery.

 

WHO IS IT ADRESSED TO

Applicants must be at least 16 years of age, with minimum secondary level education, who want to train in the profession of pastry making based on the methodology and quality standards designed by Hofmann school.

 

WHY STUDY IN HOFMANN?

Hofmann School is the only school in Spain and the first in Europe with a Michelin star.

A highly qualified teaching team made up of world-renowned chefs, accompanies students throughout the course, establishing a personal relationship that facilitates motivation and learning.

99% employment rate. Every day we receive vacancy petitions from the best restaurants and hotels in the world that our teaching professionals carefully study and offer students according to their interests.

The strength of the Group. Hofmann is a world-famous Gastronomic Group, formed by the school and various catering establishments. This allows us to know the requirements of the gastronomic market first-hand and adapt our courses to the real demands and needs of the work environment.

Barcelona, a dynamic city. Hofmann school has an international atmosphere. It is located in the emblematic Born-La Ribera neighbourhood, in the heart of the Gothic quarter of Barcelona. An avant-garde and creative environment favouring innovation.

Welcome Pack. We help students relocate with a totally personalised service tailored to their needs.  

 

VALUES

A passion for pastry based in quality, respect for ingredients, innovative learning techniques and attention to detail are the keys to the success of the Hofmann school. 

 

METHODOLOGY

Learning begins with knowing the basics and mastering techniques. With these we begin to foster creativity and the individual talent that will allow our students to develop as pastry professionals. 

 

DURATION

11 months.

102 practical sessions - 510 hours estimated

39 theoretical sessions - 117 hours estimated

 

SCHEDULE

Start: September 12th, 2022

Completion: last week of July according to 2023 group

 

Group I

Monday: Practice from 8:30 a.m. to 1:30 p.m. and theory from 3:00 p.m. to 6:00 p.m.

Tuesday: Practice from 8:30 a.m. to 1:30 p.m.

Wednesday: Practice from 8.30am to 1.30pm (Class every 15 days)

 

Group II

Monday: Theoretical from 5pm to 8pm

Wednesday: Practice from 8.30am to 1.30pm (Class every 15 days)

Thursday: Practice from 8:30 a.m. to 1:30 p.m.

Friday: Practice from 8:30 a.m. to 1:30 p.m.

 

*6 students from each group on a rotating basis will start the practical class at 08.00 to be able to prepare the whole mise en place and thus start the class at your hour.

*All practical classes will be accompanied by the teacher's demotivation. 

 

PROGRAMMING

BASIC RECIPES

Creams, sandy doughs and cakes

FERMENTED MASSES

Brioche, croissants, ensaimadas, cocas, roscones, saloons, donuts and breads

SHAKED DOUGH

Cakes, financiers, brownies, choux, éclairs, puff pastry and derivatives

CAKES AND TARTALETAS

Tatin, lemon cake, hazelnut sponge, chocolate cake and cheese cake

RESTAURANT DESSERTS

Coulant, cheesecake...

PASTRY

Classic cakes, Christmas cake...

INDIVIDUAL CAKES, DESSERTS IN GLASSES, MODERN CAKES PETIT FOURS AND CHOCOLATES

Cookies, chocolate bonbons, truffles, macarons, clouds...

SALTY

Quiches, parmesan flavored...

 

TEACHING MATERIALS

Included in the price of the course

Uniform and book

  • Zwilling Knife Briefcase Included:

Lace Knife

Small saw

knife Peeler

Chef's knife

Large saw knife

Rubbermaid

Small Silicone

Tongue

Rubbermaid

Large Silicone Tongue

Microplane grater

Nylon brush

Spatula 35 caramel

Spatula to temper

Thermometer

Elbow spatula 31 cm

Elbow spatula 12 cm

7 nozzles

 

COST

Tuition: € 550

Course: € 8,950

 

PAYMENT OPTIONS

Option 1:

Payment in cash (5% discount). Amount € 8.502,50

Option 2:

Financing 0% 11 months. 1 cuote € 1.200 + 10 cuotes € 775  

 

 

DEGREE

Hofmann Diploma. Pastry Specialty.

TITLE After the internship stage at the Hofmann school, the student will choose to:

CERTIFICATE OF UNIVERSITY EXTENSION IN KITCHEN MANAGEMENT AND PRACTICES, ISSUED BY THE RAMÓN LLULL UNIVERSITY (BLANQUERNA FACULTY OF HEALTH SCIENCES).

 

The training consists of 850 h. (50 hours of theoretical work and 800 hours of practices). The practices will be carried out in approved work centers and that the Hofmann Hospitality School will validate to guarantee the training process of the students.

 

Once the course and the internship period have been successfully passed, the student will obtain the following certificates: HOFMANN DIPLOMA. PASTRY SPECIALTY KITCHEN CHEF EXTENSION CERTIFICATE, issued by the Ramón Llull University. MODULE COST € 2,400

 





Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

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