Plant-Based Cuisine Diploma

Madrid

Haute Cuisine and Innovation Focused on a Plant-Based Pantry

The Plant-Based Cuisine Diploma is designed for individuals seeking to master the art of plant-based cuisine. This approach enables students to understand the principles and culinary potential of plant-based ingredients within contemporary cuisine.

Students acquire a solid foundation in fundamental culinary knowledge, covering topics such as stocks, sauces, soups, preservation, fermentation and dehydration, alongside specialised techniques such as sprouting. An essential component of this programme is knowledge of ingredients such as oils, vinegars, herbs and spices, which will be key elements in the preparations as the programme progresses.

The teaching focuses on cooking methods for specific ingredients and covers a wide range of techniques, including sautéing, sous vide, pressure cooking, grilling, and baking. Students engage with Le Cordon Bleu's teaching methods, which include chef demonstrations followed by practical classes, allowing them to refine their recipe-preparation skills.

Detalles de los Diplomas

Cuisine:
- Knife skills and cooking methods
- Handling of specific equipment and machinery
- Stocks, plant-based sauces and seasonings
- Soups, broths and consommés
- Alternative doughs and fats
- Preservation and dehydration techniques
- Vegan cheeses and fermentation processesón
- Plant-based proteins
- Legumes and cereals
- Seeds and nuts
- Vegetables, fruits, tubers, wild mushrooms and bulbs
- Seaweeds and halophytes
Beverages:
Context for Plant-based Consumers and Chefs:
- Trends analyses
- Wines aligned with plant-based values
- Emerging trends in beverages: the rise of wellness and health
Types of Non-Alcoholic Beverages:
- Dealcoholised beverages
- Fermented beverages
- Teas
- Botanical bases and functional drinks
- Infusions and crafted concoctions
- Mocktails
- Non-alcoholic beverage tasting
- Creating a menu of new beverages for a plant-based range
- Suppliers
- Design and communication of the offering
- Pairing options
Food Science Applied to Culinary Technologies:
- Course on allergens and intolerances
- History and evolution of healthy and sustainable food patterns and systems
- Main food preservation methods and key concepts in food fermentation
- Nutritional properties and culinary uses of cereals, legumes, nuts, and seeds
- Techno-functional properties and nutrient bioavailability
- Nutritional and culinary properties of vegetables, fruits, algae, and mushrooms
- Nutritional and sensory properties of Mediterranean spices and seasonings

The content of the certificates may be modified and updated to ensure they remain current and aligned with industry needs. For this reason, the Institute reserves the right to modify the programme’s content, methodology, duration, or structure without prior notice. The specific techniques and topics covered will be confirmed at the start of each course.

Duration:
3 months (260 hours total)

Hours per week:
Standard schedule: 3-4 days per week (Monday to Friday)
18-24 hours per week, plus 4 additional hours of self-directed learning

Start Dates:
October (Cuisine)

Methodology:

Demonstration classes
Practical application in the kitchen
Theory classes
Interactive learning (Engage platform)

Languages:
Spanish and English

Cost:
Domestic Students: €8,500*
(*Special price for Le Cordon Bleu alumni for the Certificate or Diploma: €7,500; see conditions.)
International Students: €9,400;*
(*Special price for Le Cordon Bleu alumni for the Certificate or Diploma: €8,400; see conditions.)

The price of the Diploma includes:

Demonstrations and practical sessions delivered by a Le Cordon Bleu chef-instructor.
Lectures delivered by Le Cordon Bleu instructors.
Lectures and demonstrations delivered by external professionals with specialist knowledge and skills.
Workshops and tutorials.
Practical activities focused on the sensory analysis of food.

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