Plant-Based Diplomas

Le Cordon Bleu Madrid's Plant-Based Diplomas focus on creating and developing dishes primarily from plant-based ingredients. Structured as two specialist programmes (Cuisine and Pastry) for professionals with a technical grounding, the programmes enable students to develop deep expertise across a broad range of vegetables, fruits, nuts, seeds, grains and legumes, with a threefold objective: to acquire specialist knowledge, to explore new culinary applications of the plant-based pantry, and to reinterpret classical techniques from alternative perspectives to achieve innovative outcomes.

In the Plant-Based Cuisine Diploma, 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 to complex recipes as the plant-based cuisine programme develops.

In the Plant-Based Pastry Diploma, students are taught the art of creating pastry products made entirely from plant-based ingredients, such as fruits, nuts, seeds, grains and vegetables. It provides in-depth knowledge of plant-based pastry products, instruction in ingredient substitution for classic pastry and guidance on complex recipes.