Le Cordon Bleu London is proud to continue the education of fundamental culinary techniques which are the back-bone of many world cuisines, however innovation is crucial and this is noticeable across Plant-Based, Nutrition and Gastronomy sectors of culinary arts.
As consumer trends shift and developments in science and technology provide us with new insights, our courses and programmes have also advanced to ensure each programme is teaching at the cutting edge of theculinary arts industry.
At Le Cordon Bleu London, we offer two three-month diplomas focussing on plant-based culinary arts. This includes The Diploma in Plant-Based Culinary Arts - Cuisine, which offers a practical cookery course focussing solely on ingredients derrived from plants, and the Diploma in Plant-Based Culinary Arts - Pâtisserie, which teaches students the art of producing pastry, bakery, cakes, desserts, petit fours and chocolate products which are made entirely from plant-based ingredients. Lead by our incredible team of Le Cordon Bleu Master Chefs who have experience working in senior positions in the world’s finest kitchens, these programmes take what is traditionally considered possible with plant-based ingredients to another level.
We also offer a 3-month Gastronomy & Nutrition diploma based on the principles of nutrition and food science, and their application within culinary arts. It addresses the following disciplines: health, science, sustainability and gastronomy with an emphasis on nutrition.
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