Hostelry Course 2019-2021
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Hostelry Course 19
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HOSTELRY COURSE PG 3
The Hofmann Hostelry Course is
aimed at young people, with ESO
studies (or equivalent) and who aim
to become professional chefs based
HOSTELRY on the quality and excellent stan-
COURSE dards of the Hofmann School.
If you are creative, dynamic and
have capacity for work and moti-
METHODOLOGY vation then the Hofmann School
guarantees a unique educational
experience that will be with you
LEARN throughout your life.
THE RULES You will acquire the knowledge
and the necessary cooking skills
TO BREAK and techniques to develop all your
THE RULES culinary potential and talent.
A complete training program that
will help you to have a long and suc-
HOSTELRY COURSE
cessful career in the exciting world
of professional gastronomy.
PG 2
PG 5
Theory and Knowledge
Training are acquired during
paramount the training
course:
At the Hofmann School we have
prepared a training plan carefully
designed to enhance the talent of Attention and care to detail.
aspiring chefs and pastry chefs,
which provides them with all the Creativity.
necessary knowledge and skills
to become highly qualified chef Own planning of work and the
professionals. surroundings.
The 34-month Hostelry Course Staff Management.
offers students a unique opportunity
to train in the prestigious Hofmann Multitasking.
Restaurant (awarded with a Michelin
Star). After 4 months of intensive Total responsibility for own work as
learning in school, all students well as the staff under your control.
alternate further weeks of theoretical
learning and practical training in Creation, design and implementation
the Restaurant, applying all the of own recipes.
knowledge acquired in the classroom
in a real work environment. Creation and elaboration of menus
for different occasions, public and
budgets.
Management of a professional
kitchen.
Empathy and ability to work as a
team.
HOSTELRY COURSE
Independence and responsible
decision-making even under pressure.
The proper approach to manage and
be a key member of a professional
kitchen.
PG 7
Agreement with the Ramon FIRST STAGE THIRD STAGE
CURSO DE HOSTELERÍA
Llull University (Blanquerna) The objective is to assimilate the
basic culinary techniques and skills
These training sessions are carried
out entirely in the Hofmann
at the most basic level to be able to Restaurant.
cook with a good basic knowledge
In 2018 the Hofmann School of and to access the second cycle with The aim is to perfect traditional
Hostelry signed an agreement all the requirements. techniques in combination
with the most innovative and
with the Ramón Llull University SECOND STAGE cutting-edge techniques, learning
about presentation, cutting ways,
and the Faculty of Health These training sessions are carried organization, hygiene and proper
out entirely in the Hofmann Restau- handling of food.
Sciences Blanquerna to provide rant. The objective is that the student
our programs with a 6-month assimilates and executes rigorously
and professionally all the kitchen
In this stage you will focus in lear-
ning the organization of cooking
university extension. techniques as well as being capable of
developing the presentation, perfec-
tasks and the management of work
groups. Author kitchen development,
Thanks to this agreement you ting cuts and being responsible for regional and international market.
the organization, the hygiene and the These master classes are offered by
will be able to study food safety proper handling of food. the various monographic course.
and hygiene and complement The student will learn all the neces-
your training with 800 hours sary skills for the proper develop-
ment of author cuisine and market
of professional and regulated cuisine.
training in others restaurants.
FIRST SECOND THIRD
STAGE STAGE STAGE
Throughout this collaboration S E P T E M B E R TO FROM JANUARY FROM JANUARY
you will have the opportunity DECEMBER 2019 TO D E C E M B E R 2 0 2 0 TO D E C E M B E R 2 0 2 1
to focus on the professional DEMOS
8 .0 0 A M TO 1 2 . 3 0 P M
THEORY WEEK
9 .0 0 A M TO 1 .0 0 P M
THEORY WEEK
4 . 0 0 P M T O 7. 0 0 P M
culinary market and become
HOSTELRY COURSE
M O N D AY T O F R I D AY M O N D AY T O F R I D AY
TRAINING
1 2 . 3 0 P M TO 4 . 3 0 P M KITCHEN WEEK KITCHEN WEEK
much more familiar with the LEARNING
8 .0 0 A M TO 5 .0 0 P M
M O N D AY T O F R I D AY
4 .0 0 P M TO 1 1 .0 0 P M
M O N D AY T O F R I D AY
opportunities.PRIM ON-SITE AND
INTRODUCTION PA S T R Y O P T I O N PA S T R Y O P T I O N
T O R E S TA U R A N T 5 .0 0 P M TO 8 .0 0 P M T W O D AY S O F T H E
ER CICLO MENUS O N E D AY A W E E K THEORY WEEK
PG 6AFTER COMPLETION OF
PROFESSIONAL ROUTES
YOUR COURSE YOU WILL
BE IN A POSITION TO WORK
AS:
Head Chef or Creative Kitchen Chef
Head of Food and Beverages
Head of Production for Groups
Head of Catering operations
Sous-Chef
Cook
YOU CAN EXPAND YOUR
PROFESSIONAL WORK IN
OTHER AREAS:
Classic hostelry: restaurants, hotels,
food franchises, high-end gastro-
nomy, banquets, caterings, etc.
Large catering operations such
as hospitals, residences, schools,
transport catering (airways, railways,
cruise lines, etc).
Food industry, agriculture and other
areas related to the distribution and
food supply, as well as the creation
and development of products and
product lines for the food industry.
PG 8HOFMANN. SCHOOL OF HOSTELRY
C/ A R G E N T E R Í A , 74 -7 8 · 0 8 0 0 3 · B A R C E L O N A
H O F M A N N @ H O F M A N N - B C N. C O M · W W W. H O F M A N N - B C N. C O MYou can also read
