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Combining traditional and modern cooking techniques with plant-based ingredients

The Diploma in Plant-Based Culinary Arts - Cuisine focusses on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. As one of our Diplomas in Plant-Based Culinary Arts, this diploma is complimented by the Diploma in Plant-Based Culinary Arts - Pâtisserie, which can be studied prior to or following this diploma.

Professional culinary skills and product knowledge include knife skills along with in-depth techniques for preparing a wide range of vegetables from a variety of plant classifications. Students engage in Le Cordon Bleu's methods of teaching which includes chef demonstrations followed by practical applications, providing them with the opportunity to hone their skills of food preparation. The teaching is centred on cooking methods for specific ingredients and encompasses a wide range of techniques including sautéing, cooking sous-vide, pressure cooking, grilling and baking, to name a few. Variety, texture, structure and presentation are assessed particularly in the skills section.

Throughout the programme students build a solid foundation of fundamental culinary skills, with topics including stocks, sauces, soups, preservation, fermentation and dehydration, along with speciality techniques such as making tofu and sprouting. An essential component of this programme is product knowledge of oils, vinegars, herbs and spices, which will form key components to complex recipes as the Plant-Based Cuisine programme develops.

The Vegetable and Plant Food sections of the course focus specifically on vegetables. Each session will look at specific ingredients according to their classification and students will learn a vast range of recipes where products from each variety of the classification are the main component of a dish. Over the course of the unit, root vegetables, flowers, bulbs, vegetable fruits, fungi, stems, tubers and sea vegetables will be explored. Each session will emphasise a particular group of products. For Plant Food, categories include, legumes, beans, peas, lentils, nuts and seeds, soya products, and grains.

The Diploma in Plant-Based Culinary Arts - Cuisine focuses on ingredients such as fruit, vegetables, legumes, grains, nuts and seeds; wholefoods with minimal processing, which are explored in relation to flavours, textures and global cuisines. Chef demonstrations, practical sessions and workshops with sensory evaluation assessment will be included, with an emphasis on practical skills. The programme aims to develop the required skills, techniques and competencies of professional culinary arts specific to vegetables and plants, along with insight into innovation, culture and gastronomy.

The emphasis on plant ingredients is centred on whole foods, minimally processed and the application of excellent culinary techniques which enhance the flavours, textures and nutrients of plant-based dishes. Throughout the programme, sources of protein, soy products, grains and nuts, and seeds are identified, with various cooking techniques applied to each, including sautéing, roasting, grilling, baking, raw preparation and product development skills. As the programme progresses participants will hone complex skills by drawing on multiple processes, ingredient substitution and recipe development along with presentation skills and design.

Students will assess an extensive range of vegetables and, along with product knowledge, they will learn a variety of recipes, plating skills and cuisine techniques in conjunction with developing sensory skills and balancing flavours. Emphasis will also be placed on professional kitchen teamwork and organisation, time management skills, organisation, and recipe construction and writing.

Sustainability, dietary and environmental lectures will provide foundational knowledge to enhance the learnings, along with an interactive online platform where participants can engage in theoretical content.

2 intakes each year: Spring and Autumn.

Key information

Duration: 370 hours over 3 months
Price: £9,975
Diploma fees include: learning materials, uniform and professional knife kit.
Hours per week: approximately 22 hours (plus 15 hours of self-directed learning)
Entry requirements: eligibility to study in the UK, evidence of English language. All students must be aged 18 years or over.

Programme information

  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Dec 13, 2024 ( Standard )
    Mar 28, 2025 - Jun 20, 2025 ( Standard )
    Sep 26, 2025 - Dec 12, 2025 ( Standard )
  • Who is this Programme for?
    This comprehensive cuisine course is recommended for students with a strong interest in plant-based cooking.

    No prior culinary experience is required.

    We welcome students from a variety of different educational and occupational backgrounds. This programme is suitable for:
    • Qualified chefs of all levels wishing to increase skills and knowledge in plant-based, vegetarian and vegan cuisine.
    • Chefs working in hotels, spa facilities, health / fitness / retreat centres and hospitals or as personal chefs.
    • New product development chefs wishing to expand their knowledge in developing new cuisine-based food products for the growing vegetarian and vegan markets.
    • Health professionals who give nutritional advice and wish to bridge their knowledge and skills to culinary arts.
    • Potential entrepreneurs, who may wish to open a food business in the future, particularly those which are related to plant-based cuisine.
    • Career changers and those wishing to explore the food industry from a health food perspective.
    • Food writers, food media, food stylists and bloggers.
    • Those who love cooking and have always wanted to learn how to cook for a vegetarian or vegan diet / household.
  • Course Structure
    This diploma focuses on crafting excellent cuisine dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes.

    As a guide, a typical weekly class schedule is composed of the following sessions:

    4 demonstrations, 4 practical classes – 24 hours

    Demonstrations and practical classes are scheduled Monday to Saturday at any of the following times: 8:00am, 11:30am, 3:00pm and 6:30pm.

    Your schedule will be given on a term to term basis.
  • What Qualification will I get?
    Successful graduates of the Diploma in Plant-Based Culinary Arts - Cuisine will earn a Le Cordon Bleu qualification celebrated in many countries across the world.

    Qualification title: Diploma in Plant-Based Culinary Arts - Cuisine

    SCQF level: 8

    SCQF Credits: 37

    This qualification is listed on the Scottish Credit and Qualifications Framework (SCQF) and has been independently credit-rated by the Scottish Qualifications Authority (SQA). Further information is available here. This gives assurance that the content of our qualifications are of a high standard, meeting the rigorous quality assurance requirements of a national awarding body.
  • Apply to both Cuisine & Pastry Plant-Based Diplomas

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