Plant-Based Pastry Diploma

The Plant-Based Pastry Diploma is designed for individuals who want to master the art of pastry made exclusively with plant-based ingredients. This programme is structured as a specialisation that provides a strong technical foundation in the use of fruits, nuts, seeds, grains, and vegetables. This approach enables students to grasp the principles and culinary potential of plant-based ingredients in contemporary pastry.

The curriculum provides comprehensive knowledge of plant-based pastry products, including techniques for substituting ingredients in classic recipes and applying this knowledge to create complex preparations. The programme aims to develop specific skills, techniques, and competencies in working with plant-based ingredients, while introducing students to innovation, culinary culture, and the science of pastry-making. There is a particular emphasis on formulation, creativity, and the artistic reinvention of traditional pastry preparations.

Throughout the diploma programme, students learn essential principles for replacing animal-based ingredients with alternatives, including plant-based drinks, emulsions, foaming agents, oil blends, gelling agents, and binders. Mastering the right combination of ingredients, together with a solid scientific understanding of each preparation, is central to both practical classes and theory sessions. The diploma updates classic techniques to align with contemporary trends, utilising only plant-based ingredients, and thoroughly explores flavour, texture, and aroma in plant-based pastry-making.