A one year intensive training course which will allow you, combining theory and training hours, to acquire the technical knowledge and necessary skills to become a professional chef.
The professional cooking course is designed in order to obtain a complete, theoretical and practical training, which will allow you to obtain the technical knowledge and skills necessary to become a gastronomy professional.
A one-year period aimed at all those who want to dedicate themselves or dedicate themselves professionally to the culinary sector with a methodology and quality standards that represent Hofmann.
To prepare the student to work in a professional kitchen.
The Hofmann Professional Cooking Course is aimed at people who want to be an active part of the current gastronomic global scene, all based on the high quality standards designed by the Hofmann School, which are our hallmark.
Included in the Professional Cooking Course, there is a Higher Module of External Training in order to obtain, together with the Hofmann Diploma, the Certificate of University Extension in Management and Kitchen Training, issued by the Universitat Ramon Llull (Faculty of Health Sciences – Blanquerna).
The passion to be a cook, the basics of high quality, the respect for the fresh produce, the learning of the necessary skills and the innovation and care for details are the key elements for the success of the Hofmann school.
The learning process begins acquiring the necessary knowledge and mastering all the important skills, from which point then the student can start being totally creative and develop an individual talent that will allow the student to become a highly qualified professional.
CYCLE 1: CULINARY TECHNIQUE
Duration: 3.5 months - from April to July
4 days a week of theoretical and practical training given by our team of teachers at the facilities of the Hofmann School in El Born Quarter.
Morning hours, Monday to Thursday.
1 weekly demonstration session of gastronomic culture. Monday from 10am to 1pm.
1 weekly session of culinary technique classes Tuesday from 09:00 to 14:00
2 weekly practical sessions. Wednesday and Thursday from 9 a.m. to 2 p.m.
The objective of these classes is to deepen the knowledge of the product, its characteristics, properties and handling, as well as the different techniques and their correct application.
After the demonstration classes, students must put into practice the concepts and techniques learned in the demonstration class.
Through these classes the knowledge acquired in the professional kitchen practice classroom will be consolidated.
THEORETICAL CLASSES OF GASTRONOMIC CULTURE
During these sessions, trainings will be held in different areas.
2 CYCLE: PROFESSIONAL PRACTICES
Duration: 4.5 months (700 hours of internship)
Professional internship in Mediterranean and market cuisine at the Hofmann Restaurant.
CYCLE 3: PROFESSIONAL PRACTICES
The School of Hospitality and the Ramón Llull University, which has undergraduate studies in Human Nutrition and Dietetics at its Blanquerna Faculty of Health Sciences, have maintained a collaboration agreement since 2018.
This agreement certifies the period of external practices in establishment of the sector.
Once you have completed and passed the Hospitality, Professional Pastry or Professional Cook Course training, you can opt for the Superior Module of External Internships and obtain, together with the Hofmann Diploma, the University Extension Certificate in management and cooking practices, issued by Ramón Llull University (Blanquerna Faculty of Health Sciences).
The university extension degree in cooking management and practices is a training program that combines the development of culinary techniques and skills with a training support focused on quality management and food safety.
In the development of the training, the student seeks to expand the training acquired in culinary techniques with practical experience in a work environment, and acquire the skills to apply correct hygiene, control and food safety practices, together with the implementation of food safety systems. control of occupational hazards, applying the current legislative framework.
GENERAL OBJECTIVES OF THE COURSE
- Complement the training of the Hofmann School with practical experience in a work environment.
- Know the reality of the haute cuisine sector.
- Deepen knowledge, skills, attitudes and professional skills.
- Acquire strategies necessary for future professionalization.
- Deepen the theoretical-practical knowledge of the area of food safety, hygiene, quality and control.
- Develop the capacity for reflection and observation.
The training consists of 4 months (700 hours of practice + 43 theoretical hours of quality and kitchen management).
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.
(Faculty of Health Sciences – Blanquerna)
Uniform, books and insurance INCLUDED
Knives set: €475