This Hofmann Professional Course is aimed at people with a vocation in the hostelry world and who want to develop a professional career in this field.
People between 25 and 37 years who want to develop the profession of a chef. The course is designed and based on quality standards by the Hofmann school which have created our identity.
During the 14-month program, you will get to know and master the professional culinary techniques that will improve your skills and encourage your creativity when preparing your own dishes and recipes. If you want to make the cuisine world your way of life, this is your course and Hofmann is your School.
Who is it aimed at?
The courses of the Hofmann School are aimed at anyone with an interest in learning and living first-hand the world of professional hospitality, who has concerns and enthusiasm for entering the world of gastronomy and wants to receive culinary training of the highest level to develop his professional career in that area.
Duration: 14 months, starting in January and ending in March.
The course consists of two parts:
This second part is essentially practical. Practices takes place in the restaurants of Hofmann Group: Taverna Hofmann and Arroz Hofmann.
Compulsory practice shifts will alternate between weekdays, including Saturdays.
In cooking is where the student acquires and develops his most practical knowledge. Under the continuous supervision of the teachers the student is evaluated daily in his role of cook. Dexterity, responsibility, technical application and teamwork are worked on.
The final objective is to equip the student with the learning and mastery of all culinary techniques through the Hofmann label in haute cuisine.