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Our Plant-Based Diplomas Align Traditional Culinary Techniques with Plant-Based Ingredients

Le Cordon Bleu London's Diplomas in Plant-Based Culinary Arts focus on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. Within the programmes students explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. Both diplomas have been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

Diploma in Plant-Based Cuisine
This diploma introduces plant-based cooking and will explain the principals of plant-based dietary requirements, culinary preparations, and cooking methods, providing detailed product knowledge and professional kitchen organisation skills. 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.

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.

Diploma in Plant-Based Pâtisserie
The Diploma in Plant-Based Pâtisserie teaches students the art of producing pastry, bakery, cakes, desserts, petit fours and chocolate products which are made entirely from plant-based ingredients, including fruit, nuts, seeds, grains and vegetables.

The curriculum provides students with in-depth knowledge of plant-based pâtisserie produce, the substitution of ingredients in classical pâtisserie and instruction on complex recipes. The programme aims to develop the required skills, techniques and competencies of culinary arts professionals, specific to plant-based ingredients, while also providing insight into innovation, culture and gastronomy.

The programmes are dedicated to the art and ingredients of plant-based culinary arts, paying particular attention to food sources originating from plants. The courses are not focused on any lifestyle, diet or ethical practice. 

Students may also study the Diploma in Gastronomy, Nutrition & Food Trends prior to, or having completed these programmes.

4 intakes each year, alternating between Cuisine and Pâtisserie programmes: Winter, Spring, Summer and Autumn

Key information

Diplomas: Diploma in Plant-Based Culinary Arts - Cuisine and Diploma in Plant-Based Culinary Arts - Pâtisserie
Intakes: Cuisine intake in Autumn and Spring, Pâtisserie intake in Winter and Summer.
Total duration (for both diplomas):
740 hours over 6 months - 370 hours Cuisine (3-months), 370 hours Pâtisserie (3-months)
Price (combined): £19,950
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.
Enrolments: Please note that students will be enrolled separately for each 3-month diploma, however both diplomas can be studied consecutively within a 6-month period.

Apply to consecutive study of Plant-Based Cuisine and Plant-Based Pastry Diplomas

  • Term dates & Apply

    Term Dates & Prices

    Select a date
    Sep 27, 2024 - Mar 21, 2025 ( Standard )
    Jan 6, 2025 - Jun 20, 2025 ( Standard )
    Mar 28, 2025 - Sep 12, 2025 ( Standard )
    Jun 27, 2025 - Dec 12, 2025 ( Standard )