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Using plant-based ingredients to create spectacular pastry and confectionery

The Diploma in Plant-Based Culinary Arts - 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. Chef demonstrations, practical sessions and workshops with sensory evaluation assessment and an emphasis on practical skills will form key elements of the programme. As one of our Diplomas in Plant-Based Culinary Arts, this diploma is complimented by the Diploma in Plant-Based Culinary Arts - Cuisine, which can be studied prior to or following this diploma.

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 diploma includes only plant-based ingredients and emphasises pâtisserie science, innovative pâtisserie products, artistic reinventions of classical pâtisserie products and calculates substitution of traditional ingredients.

The pâtisserie programme will begin with an introduction to the professional kitchen, knife skills, fundamental pâtisserie and bakery techniques, which will ensure participants are engaging with the foundational aspects of the pâtisserie profession. Throughout the programme, participants will learn the key principles of ingredient substitution; finding replacements for animal products such as plant-based milk substitutes, emulsions, foaming agents, oil blends, gelling and binding agents. Combinations of ingredients and pâtisserie science will be of focus in the demonstrations, practical application and theoretical work.

Participants in the Diploma in Plant-Based Culinary Arts - Pâtisserie will work with natural sweeteners, discover varieties of grains and plants in bakery and work with various ingredient blends to meet the dietary needs of the modern consumer. Students will assess sensory aspects of their products including flavour, texture, taste, mouthfeel and appearance, while honing professional presentation skills. The programme emphasises flavour pairings and combinations while encouraging experimental techniques and innovative methods in creating pâtisserie products.

The programme will provide education specifically within plant-based alternatives and substitutions with respect to the classical techniques and skills of pâtisserie art and the scientific basis for ingredient substitution. Fundamental pâtisserie techniques include classical recipes which are adapted to use plant-based ingredients. The programme will progress with emphasis on allergen elimination and key skills in recipe modification to achieve key pâtisserie textures, flavours, aromas and appearance of traditional pâtisserie. Participants will be exposed to innovative methods, modern techniques and new methods of pâtisserie formulation and design.

The Plant-Based Essentials module has a strong focus on new ingredients which are rapidly evolving the pâtisserie sector; ingredients such as potato starch and inulin, along with techniques in aeration, emulsification, thickening and setting. Incorporating plant-based research relating to health in order to provide a new approach to pâtisserie arts. The perception of luxury food items being highly calorific, high in sugar and saturated fats will be transformed to become light and healthy, while maintaining their superior quality, texture flavour and taste.

The plant-based pâtisserie diploma is based on the fundamental techniques and classical pâtisserie traditions which are elevated to appease modern consumer trends. The training within the programme incorporates this knowledge in an evolved manner, only using plant-based ingredients with exploration of taste, texture and flavour. Within the teaching there will be emphasis on allergens within pâtisserie products and the theoretical aspects of substitution, ingredients and product knowledge.

Participants will discover new techniques and ingredients for aeration, emulsions, setting agents, thickening and chocolate applications in the Pâtisserie Fundamentals unit. The module includes chocolate, fruit and nuts with non-dairy desserts and will incorporate plant-based desserts using nuts, nut milk, raw chocolate, vegetables and fruit. Demonstrations and practical classes will include custards, dairy-free desserts, fruit-based confectionary, pastry and a range of desserts and products made from the natural sweetness of fruit and vegetables.

Learners will become proficient in using a variety of ingredients and techniques to produce innovative dishes and desserts. Fruit stocks, purées, sorbets and infusions will be utilised, while contemporary plating skills will be taught. Traditional recipes will be modified to create plant-based versions which utilise a range of innovative techniques.


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
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Jun 27, 2025 - Sep 12, 2025 ( Standard )
  • Who is this Programme for?
    This comprehensive pâtisserie course is recommended for students with a strong interest in plant-based pastry, baking and confectionery.

    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 pastry, baking and confectionery.
    • Chefs working in hotels, restaurants, cafés, spa facilities, health / fitness / retreat centres and hospitals or as personal chefs.
    • New product development chefs wishing to expand their knowledge in developing new desserts, confectionery items and baked plant-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, particularly those focussed on desserts, confectionery and baked goods.
    • Potential entrepreneurs, who may wish to open a food business in the future, particularly those which are related to plant-based pâtisserie, confectionery and baked goods.
    • 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:

    3-4 demonstrations, 3-4 practical classes – average of 22 hours per week (with an additional 15 hours self-directed learning).

    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 - Pâtisserie will earn a Le Cordon Bleu qualification celebrated in many countries across the world.

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

    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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