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Join Our Diploma in Plant Based Culinary Arts-Pâtisserie in April 2024!


Attention all plant-based gastronomes! Le Cordon Bleu's Diploma in Plant-Based Culinary Arts (Pâtisserie) is whipping up a fresh batch of chefs, and we are launching our first intake this April 2024. It’s your chance to conquer the art of creating guilt-free sweet treats as delicious as they are innovative that will blow everyone away. If this sounds like your kind of cooking aspirational, read on to see how you can turn it into a delicious reality!

Green Sweets, The Future of Pâtisserie

This innovative programme delves into the exciting exploration of plant-based desserts, teaching you how to craft delicious pastries, cakes, petit fours, and chocolates using only plant-based ingredients like fruits, nuts, seeds, and grains. You will explore various substitution techniques, learn how to work with natural flavours and discover innovative approaches to achieve the classic textures, flavours, and visual appeal of traditional pâtisserie.  

You will also uncover new techniques and ingredients for aeration, emulsions, setting agents, thickening, and plant-based chocolate applications. These learning experiences not only meet modern consumer trends but empower students to unearth new techniques of pâtisserie making.


Programme Fees & Rough Breakdown

While the RM28,000 price tag might seem like a bite-sized investment, it covers 280 immersive hours spread through three full-time months, packed with a minimum of 18 hours of weekly classes. That's right, you will be engaged in the setting of plant-based pastry-making through a variety of teaching methods via insightful demonstrations, practical workshops, lectures, and industry visits. 

The fee also includes your application charges, learning materials, and educational trips — ensuring you're prepared for success. An additional fee covers your mandatory student kit and uniform, so you will be fully equipped to step into the kitchen with confidence and style!

What will the Students Learn?

The Diploma in Plant-Based Culinary Arts (Pâtisserie) furnishes students with the skills and knowledge to not only create mouthwatering plant-based pastries but also confidently navigate the ever-evolving world of sustainable and delicious dessert making. Here's what you will learn:

Health & Safety, Food Safety. Students will gain comprehensive knowledge of health and safety protocols in the kitchen, along with essential food safety practices to ensure the highest standards of hygiene and sanitation.

Plant-Based Patisserie Essentials & Confectionary. This module covers the basic techniques and principles of plant-based pastry and confectionery, including recipe adaptation, ingredient substitution, and flavour balancing to create delectable treats.

Bready & Viennoiserie. Students will master the art of crafting plant-based bread and baked goods with flaky, buttery textures without the use of butter— learning the intricate techniques of dough handling, fermentation, and shaping to create fluffy, flavourful loaves and pastries.

Chocolates & Pâtisserie. From tempering chocolate to creating stunning chocolate decorations, students will dive into chocolates and pastries, mastering the skills needed to craft indulgent delights that rival their traditional counterparts.

Plated Desserts & Frozen Desserts. This module focuses on the art of dessert presentation and frozen treats, teaching students how to create visually stunning plated desserts and refreshing frozen delights using innovative plant-based ingredients.

Utilising Natural Plant-Derived Ingredients. Students will discover how to harness the power of natural plant-derived ingredients to recreate their favourite pastries without the use of any animal products, channelling creativity in plant-based baking.

Utilising Local Fresh Ingredients. Through hands-on experience, students will learn to utilise locally sourced ingredients such as fruits, herbs, spices, and more, enhancing their sustainable practices that celebrate regional produce.

Culinary Demonstrations Await at Le Cordon Bleu Open House

Curious about plant-based pastry making and how it is really done? Join Le Cordon Bleu's Open House and witness the magic firsthand! Chef Sarju Ranavaya — a renowned pastry instructor — will be leading free demonstrations showcasing the art of crafting delectable plant-based treats:

Recipe name: Tartelette Végan aux Framboises (Vegan Raspberry Tartlets)

Duration: 11 PM – 12:30 PM

Venue: Pellaprat

Recipe name: Éclair au Chocolate (Chocolate Eclair)

Duration: 11 AM – 12:30 PM

Venue: Pellaprat

Don't miss this opportunity to expand your culinary horizons and experience the expertise of Le Cordon Bleu top chef.  We look forward to seeing you there!

Enrol in Sunway LCB's Pâtisserie Plant-Based Culinary Arts Programme Today!

Ready to explore the exciting field of plant-based pastries and how they bring smiles to sweet lovers out there? With Le Cordon Bleu's Diploma in Plant-Based Culinary Arts (Pâtisserie), you can whip up delicious and innovative green pastries while shaping a fulfilling career in the culinary world.

Don't miss this opportunity to sweeten your future! Enquire today and discover how Le Cordon Bleu can help you create plant-based treats without compromising on flavour or ethics. Contact us via WhatsApp here.