Le Cordon Bleu Logo

Diploma in Plant Based Culinary Arts (Cuisine)

This Diploma focuses on crafting 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 plant-based restaurants and products.


2 intakes yearly: January and July


Key Information

280 hours over Three (3) months. This is a full time programme made up of approximately 25 hours of classes per week, some of which may take place during evening and/or weekend.

Entry requirements:
• All applicants must be aged 17 years or older
• The programmes are open to beginners. Experience or practical knowledge is not required

Tuition Fees:
RM25,000- Le Cordon Bleu Alumni. These fees include the application fees, learning material and educational visits.
Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit and uniform.

Teaching Methods:
Lectures, Demonstrations, Practical Workshop & Industry Visits.

For more information, kindly WhatsApp: +6019-305 2586 or email to malaysia@cordonbleu.edu

Diploma Details

  • What will I learn?
    • Apply modern culinary techniques to design and implement contemporary menus that focus on plant-based cuisine
    • Provide in accordance with the industry standard, the skills, attitude and knowledge associated with plant-based cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.
    • Develop student's capability to follow hygiene, health & safety in work place procedures and to contribute to the effectiveness of work teams.
    • Emply a variety of teaching methods including demonstration, kitchen practical, group discussion and sensory evaluations.
    • Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitaliy careers as well as in their F&B business
  • Who is this programme for?
    • Chefs of all levels seeking to increase their skills and knowledge in Plant – Based cuisine
    • New product development for restaurateur
    • Chefs seeking to expand their knowledge in developing new food product
    • Potential entrepreneurs, interested in opening a food business in the future, particularly one related to plant-based cuisine
    • People seeking to change career into the health food industry.
    • Any person passionate about plant-based culinary arts
    • Food writers, food media, food stylists and bloggers
  • What qualification will I gain?

    The Diploma in Plant-Based Culinary Arts (Cuisine) is delivered by la Fondation Internationale Le Cordon Bleu (the Le Cordon Bleu International Foundation).

Term Dates & Prices

Select a date
Jul 9, 2024 - Sep 21, 2024 ( Standard , in English )

Become a Professional Chef

Now Open For Registration!

  • Master World-Class Cuisine and Patisserie Techniques
  • Bursaries and Scholarships Available
  • Industrial Research Activities and Study Tour in Paris
  • Receive Globally Recognized Grand Diplôme, Diplôme de Cuisine, Diplôme de Pâtisserie & Diplôme de Boulangerie

We're The Top Culinary Arts Institute in Malaysia

  • School -Best Culinary Institute 2016 & 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)
  • Smart partnership Award by CCIFM (Chamber of Commerse Industry France & Malaysia)
  • Pastry chef - Best Pastry 2018 (Award of Excellence of the world Gourmet summit 2016 & 2018 in Singapore)

Why Le Cordon Bleu?

Founded in 1895, Le Cordon Bleu has been evolving from a small Parisian cooking school to become the leading Global Network of Culinary Arts institutes providing teaching tradition and excellence to more than 20,000 students annually.

With a network of more than 35 schools in 20 countries, Le Cordon Bleu’s role is to teach a whole range of technical and University training programmes for working in the restaurant, hotel and tourism industry as well as proprietor of your own patisserie, cafe, restaurant or your own catering company.
  • Globally Recognised Culinary Programmes
  • Focused Learning Methodology
  • Classical French Culinary Techniques
  • Legacy and Tradition of Excellence
  • Trained by the Finest Chef Instructors
  • Great Career Prospects
  • Influential Global Alumni Network
  • World-Class Industrial Experience