In the course of basic culinary techniques you will learn in a practical way the most characteristic techniques and methods of the kitchen, always with the quality standards of Hofmann.
In each session the chef will explain the technique to you, so that later you can put it into practice yourself, preparing different recipes selected by the chef. You will become familiar with the different types of cuts and you will learn to work on different bases such as doughs, bottoms, sauces... You will be the one who puts into practice what you have learned with the guidance and advice of the Hofmann chef.
At the end of each session you will be able to taste the dish and check the result of your preparation. A 100% practical course to get started in the world of professional cooking.
WHO IS IT ADRESSED TO
The basic culinary techniques course is designed for amateurs who are passionate about gastronomy and who wish to add a touch of professional quality to their dishes. Also so that the uninitiated in the world of cooking can take a first step and find out if this can be their profession.
One weekly session: Monday
Hours: from 4.30pm to 8.30pm
SESSION 1: Courts
SESSION 2: Funds: F.B.A
SESSION 3: F.M. Veal
SESSION 4: Dough 1
Scrambled asparagus, shrimp, garlic
SESSION 5: Dough 2
SESSION 6: Masses
"Brazo de gitano" spanish dessert
SESSION 7: Rice:
Chickpeas with cod
SESSION 8: Legumes
Chickpea cod dish
There may be slight modifications to the content.
Total amount of the course: € 870.
Split payment: € 435 for 2 installments.
Uniform and book: € 80.
Knife set: € 100.
The first payment will be made at the time of reserving the place and the next payment at the beginning of the course.
In case of cancellation (by the student), the amount paid for the reservation of the course will not be reimbursed under any circumstances.
The school reserves the right to change the start date of the course or cancel it if the minimum number of students established is not met.
The school complies with all the security and prevention protocols of the Covid.