News Hofmann
Upcoming Courses
Oct 13, 2020
Dec 20, 2022HOSTELRY
The Hostelry Course is the most complete and highest level course taught by the Hofmann School. You Will become a professional and you will practise at Hofmann Restaurant (1* Michelin). If you are creative, have capacity for work and motivation, we guarantee you a unique experience that will be with you all your life.
€28,200.00
28 months
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To be concreted dates.PROFESSIONAL CHEF
A 1 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.
€9,900.00
12 months
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Nov 5, 2020Jul 30, 20214:30 PMh. - 9:30 PMh.
COMPLETE CHEF TRAINING PROGRAM - 1 DAY
Aimed at professionals or cooking enthusiasts who want to deepen and acquire new knowledge and culinary skills. A demonstrative, complete and compact course in 1 day in which you will achieve your goals through an effective and 100% practical methodology with the Hofmann standards and quality seal.
€4,770.00
9 months
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Nov 2, 2020Jul 28, 20214:30 PMh. - 7:30 PMh.
COMPLETE CHEF TRAINING PROGRAM - 2 DAYS
Aimed at professionals or cooking enthusiasts who want to deepen and acquire new knowledge and culinary skills. A demonstrative, complete and compact course divided into two days in which you will achieve your goals with an effective methodology and 100% practical with the standards and the Hofmann seal.
€4,770.00
9 months
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Jan 12, 2021Jun 29, 20219:00 AMh. - 2:00 PMh.
ADVANCED COOKING
The Advanced Cooking Course is specifically created for those students who, after completing the Intensive Cooking Course, the Complete Cooking Course or the Integral Cooking Course, wish to continue progressing in the world of cooking.
€3,300.00
6 months
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Oct 5, 2020Jul 28, 20214:30 PMh. - 7:30 PMh.
PASTRY LEVEL I
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
€3,100.00
10 months
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Oct 8, 2020Jul 29, 20214:30 PMh. - 7:30 PMh.
PASTRY LEVEL II
The Level II Pastry course is specifically designed for those who wish to continue expanding their knowledge and growing as amateurs or professionals in the world of pastry.
€3,300.00
10 months
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Oct 5, 2020Nov 30, 20204:30 PMh. - 8:30 PMh.
COCINA VEGANA - COMPLETE COURSE
A trip around the world through original and tasty vegetarian and vegan recipes.
We will learn and refresh the knowledge in the world of vegan food and create fantastic recipes that will combine different preparations, cooking and presentations with the products that the earth gives us.
€800.00
2 months
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Oct 7, 2020Nov 25, 20204:30 PMh. - 8:30 PMh.
COCINA JAPONESA
In this course you will learn to treat and enjoy food as the Japanese do, with the help of Mutuo Kowaki, a Japanese chef with a solid culinary career with more than 20 years in Japanese cuisine.
€870.00
2 months
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Oct 8, 2020Nov 26, 20208:00 PMh. - 11:30 PMh.
HOFMANN COOKING. EVENING COURSE
Market cuisine, current and intuitive for those who wish to learn to cook with basic techniques and an entertaining and 100% practical learning. In this course, various menu proposals will be developed so that you can apply it both in a professional and personal environment.
€800.00
2 months
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Oct 8, 2020Nov 26, 202010:00 AMh. - 2:00 PMh.
RICES
Rice is a staple food in many culinary cultures, and ours is also present as the basis of one of the best known dishes in our kitchen.
In this course, we will teach you to prepare different types of rice as well as to improve your techniques and cooking, under the Hofmann seal.
€870.00
2 months
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News, events and press
THE "BEST SELLERS" OF HOFMANN BECOME TURRONES
For the first time in its history, the Hofmann pastry team, led by Miquel Guarro, creates a range of nougat inspired by desserts that the public likes the most.
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CHEF ÁLVARO CLAVIJO, A FORMER HOFMANN STUDENT, IN 21ST PLACE IN THE LATIN AMERICA´S 50 BEST RESTAURANTS
The young chef Alvaro Clavijo, positioned in the 21st position of the Latin America’s 50 Best Restaurants.
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WE CELEBRATE TWO YEARS OF THE OPENING OF CASA VICENS GAUDÍ
Miquel Guarro created a chocolate piece inspired by Gaudí and will be on sale starting Novembre, 16th.
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L'INFORMATIU MIGDIA DE TVE PRESENTS THE BIRTH OF THE MEY HOFMANN FOUNDATION
Yesterday the TVE news in Catalonia devoted a few minutes to the presentation of the Mey Hofmann Foundation and its activity to support women with breast cancer.
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THE VANGUARDIA INTERVIEW SILVIA HOFMANN
La Vanguardia offers an in-depth interview with Silvia Hofmann, the woman and entrepreneur at the helm of the Hofmann Group, who has brought modernity, innovation and entrepreneurial strength to the brand, as well as printing her personal and charismatic stamp.
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MEY HOFMANN FUNDATION HAS BEEN PRESENTED TODAY
Silvia Hofmann today has presented the Mey Hofmann Foundation, a project born with the aim of helping women cope with breast cancer with a transformative attitude to overcome it. A project that is also a tribute to his mother, Mey Hofmann.
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HOFMANN RECEIVES A PRIZE FOR HIS PRESENCE IN SOCIAL NETWORKS
Yesterday was held the grand Gala of the Pastisseria in the foundation Joan Miró of Barcelona. In the course of the evening, Hofmann was awarded a prize for the best social networking presence. Prize they collected on behalf of all the team Hofmann, Silvia Hofmann and Miquel Guarro.
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SILVIA HOFMANN PARTICIPATES IN A WINE PAIRING
Silvia Hofmann participates, together with relevant figures from the journalistic and gastronomic world, in a wine pairing organised by Dicomsa.
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OUR HEAD OF PASTRY, MIQUEL GUARRO, JURY IN BAKE OFF SPAIN
Yesterday, the Spanish edition of the "Talent" of baking and pastry "Bake Off" began in Cuatro. In this contest, 12 amateur pastry chefs will test their skills and their mettle under the pressure of a professional jury, of which Miquel Guarro, Pastry Chef at Hofmann is part.
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HOFMANN PRESENT AT THE SCIENCE & COOKING WORLD CONGRESS BARCELONA 2019
Hofmann was present at the Science and Cooking World Congress Barcelona 2019, offering a sample of the excellent results obtained by mixing science, technique, innovation and creativity, ingredients that are part of the gastronomic DNA in our school.
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NTERVIEW WITH SILVIA HOFMANN AT VIAEMPRESA.CAT
In the interview Silvia Hofmann explains the novelties and new projects of Hofmann. In addition to a tour of history, school and Hofmann restaurants.
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A PUPIL OF THE HOFMANN PASTRY SCHOOL WINS THE 2nd PRIZE IN THE NATIONAL PASTRY CHAMPIONSHIP
Congratulations to our champion! Ángela Torres Corchado, a student of the Hofmann Pastry School, has obtained the 2nd prize in the National Championship of Hospitality Schools held in Intersicop from 23 to 26 February.
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Miquel Guarro, nuevo jefe pastelero de Hofmann
La incorporación del ganador del Trofeo Lluís Santapau más joven de la historia coincide con la apertura del nuevo obrador y nueva aula de pastelería en Via Laietana.
La escuela firma un acuerdo con la Universidad Ramón Llull para proponer a sus alumnos un curso de extensión universitaria.
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HOFMANN Y BLANQUERNA SALUD FIRMAN UN CONVENIO DE COLABORACIÓN
La Escuela de Hostelería Hofmann y la Facultad de Ciencias de la Salud Blanquerna-URL han firmado un convenio de colaboración, desde sus respectivos ámbitos de actuación, en actividades formativas entre otras.
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Excelente acogida de la MasterClass de Ducasse Education
El 19 y 20 de junio se celebrará una nueva convocatoria que lleva por título "FRENCH BISTROT: BETWEEN TRADITION AND INNOVATION, las inscripciones se realizan a través de la web de Hofmann Barcelona y las plazas son limitadas.
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HOFMANN Y CASAGRAND LUXURY SUITES
Dedicación, magnificencia y tradición se dan la mano para crear un binomio de excelencia, la unión de Casagrand Luxury Suites y Hofmann. Un proyecto que suma potenciales de ambas casas para ofrecer un servicio de rigor basado en dos puntos en común, la implicación en calidad y alma de cada detalle.
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HOFMANN CULINARY SCHOOL SIGNS A COLLABORATION AGREEMENT WITH DUCASSE EDUCATION
Hofmann Culinary School signed a collaboration agreement with the prestigious French Chef to bring to Barcelona the highest gastronomy through various Master Classes; the first of them the next 6 and 7 of march.
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