Diploma in Plant Based Culinary Arts- Cuisine

• 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

• 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

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