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A Programme Aligning Traditional Culinary Techniques with Plant-Based Ingredients

This diploma focuses on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. Within the programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. The programme has been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

The programme is formed of six modules:

Plant-Based Cuisine and Diet
This unit 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. Students will also gain a food safety qualification which is required for working in a professional kitchen.

Professional Culinary Skills and Product Knowledge
The unit builds a solid foundation of fundamental culinary skills beginning with knife skills and progressing to stocks, sauces, soups, preservation and unique skills and techniques. Product knowledge is an essential component of this programme including oils, vinegar, herbs, spices which will become essential to creating recipes as the plant-based vegetarian programme develops.

Vegetable and Plant Foods
This unit will focus on vegetable ingredients, by introducing a range of vegetables such as flowers, bulbs, fungi and stems, tubers and sea vegetables. Students will have the opportunity to learn a variety of recipes, plating skills and culinary techniques.

Grains, Pulses, Nuts & Seeds
Essential to plant-based cuisine the innovative recipes will include a range of breads, cooking with grains and explore the culinary world of beans, peas and lentils. Students will learn to identify these products and understand a range of cooking methods for their use.

Specialised Plant-Based Cuisines
This unit will build on the foundation from the previous units with focus on plant-based foods and beverages, diets and cultures around the globe.  Current trends and innovations in the vegetarian food industry will be assessed in a creative environment. The unit includes specialised demonstrations and guest speakers.

Desserts: Chocolate, Fruit & Nuts
The final unit will focus on the use of raw chocolate, fruit, berries and nuts to create delicious deserts including dairy free ice-creams, sorbets custards, vegan pastry and confectionary. Students will also review how to modify recipes.

The course is dedicated to the art and ingredients of plant-based cuisine paying particular attention to food sources originating from plants. The course is not focused on any lifestyle, diet or ethical practice. 

Students also study the Diploma in Gastronomy, Nutrition & Food Trends prior to, or having completed this course.

2 intakes each year: Winter and Summer

Key information

Duration: 380 hours over 3 months
Price: £9,525
Diploma fees include: learning materials, uniform and professional knife kit.
Hours per week: approximately 22-24 hours (plus 12 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.

Plant-Based Culinary Arts Diploma Details

  • Course Structure

    This Level 4 diploma focuses on crafting excellent 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.

  • Who is this programme for?

    This comprehensive culinary course is recommended for students with strong ambitions who have an 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 students who wish to:

    • 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 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 aimed 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.
    • You love cooking and always wanted to learn how to cook for a vegetarian or vegan household.
  • What qualifications will I gain?

    Successful graduates of the Diploma in Plant-Based Culinary Arts will earn a Le Cordon Bleu qualification celebrated in many countries across the world.

    This diploma course has been accredited as a “Customised Qualification” by national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Regulated Qualifications Framework (RQF) level descriptors.

  • Term dates & apply
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