The Hofmann Pastry Course prepares you to enjoy the pleasure of making exquisite sweets and desserts. We will teach you the most relevant, popular and successful traditional and international pastry formulas
All this in a demonstrative and practical course condensed in 126 hours of training with the standards of quality, demand and professionalism of the Hofmann School. So you can develop your passion for pastry, still having little time for it.
WHO IS IT FOR?
The Hofmann School Courses are aimed at anyone with an interest in learning and living first hand the world of professional hospitality, who have concerns and enthusiasm to enter the world of gastronomy and want to receive culinary training of the highest level, to Develop your professional career in that area.
People who want to start in the world of candy, with professional techniques, and who develop this passion at home or in restaurants.
For people who do not have more time for their training and do not want to do without the pleasure of making delicious sweets and desserts.
If you want to learn pastry as a professional, this course will give you the tools and knowledge necessary to make the leap to restoration.
11 months. 126 hours
Afternoon from 4.30pm to 7.30pm. A weekly session Monday, Tuesday or Wednesday.
Practical theoretical course where all the bases and techniques of the pastry are assumed through traditional and international formulas.
START AND END
A weekly session Monday, Tuesday or Wednesday.
Group Monday September 7 - July 26 *
(*) The holiday October 12 will recover on Friday 16 of that same week
Group Tuesday September 8 - July 27
Wednesday Group September 9 - July 28 *
* Financier with blueberries
* Lionesa with chocolate sauce
* Cake zebra and cake lemon
* Puff pastry and tocinillo
* Phitvier and palm trees
* Tarte Tatin
* Pina colada glass
* Saloons and donuts
* Truffles and rocks
* Egg yolk nougat and caramel nougat
* Christmas log
* Roscón de reyes
* Chocolate trio glass
* Baba with rum
* Lemon pie with meringue
* Brioche, florentins and caramelized
* Brioche and clouds
* Sacher Hofmann
* Charlotte raspberry and strawberry
* Lenten and focaccia fritters
* Chocolate Easter eggs
* Mona cake (Sara traditional)
* Chocolate and floating island coulant
* Ensaimada and coca de recapte
* Ensaimada and gypsy arm
* Sablé with lemon and chocolate eclair
* Red fruit cake
* Cheesecake and blueberry sorbet
* Vanilla Crisp
* Coca from San Juan
* Cococ Tartlet
* Vienna bread and English bread
* Fruit paste and caramel mou
* Salted appetizers and Parmesan saber
* Registration: € 550
* Total cost of the course: € 3,710
Cash payment (5% discount). € 3,524.50
0% financing 7 months. Monthly fee € 530
Bank financing of € 113,916. (36 months)
Uniform and book included
€ 50 probe