Through this Hofmann Specialization course, you will expand your knowledge of this ancestral product, typical of our gastronomy. We will teach you the most appropriate cooking techniques for each type of rice and the best way to use each variety based on its characteristics and particularities.
You will learn how to prepare different recipes of dry rice and risottos as well as special rice dishes and brothy risottos so that you can reproduce them successfully in your kitchen. At the end of the session, the prepared dishes will be displeased together.
Who is it aimed at?
The Hofmann School's Specialisation Courses are aimed at enthusiasts and gastronomic professionals who wish to deepen their knowledge of specific cooking techniques and skills, with the quality, professionalism and innovation parameters of the Hofmann School.
The homogenization of our pedagogical system means that these courses can be carried out both by amateur and amateur profiles. To study cooking at the Hofmann School, the only requirement is a firm desire to do so.
Duration: 2 months. 32 hours.
Opening hours: Thursday from 10h to 14h.
With the supervision and guidance of our chef, students will be able to prepare their own preparations throughout the course sessions.
Course: 850 €
Payment in installments: € 425 x 2
Uniform and book: 80 €
Set of knives (3 pieces): 100 €