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Fitrah Farm visit by
Plant-Based Cuisine students

farm visit

During our visit to Fitrah Farm, our students were immersed in a truly unique and hands-on agricultural experience. Stepping onto the paddy fields to aid in the growth process was both exhilarating and enlightening. Feeling the cool mud beneath their feet and witnessing firsthand how this traditional farming method contributes to the cultivation of rice filled them with a sense of connection to the land and its bounty.

The composition process was another highlight of the day, as students actively participated in creating the rich soil mixtures essential for plant growth. Getting their hands dirty while learning about the importance of nutrient-rich soil and composting techniques added a practical dimension to their understanding of sustainable agriculture. This hands-on activity not only deepened their appreciation for the intricacies of farming but also empowered them with valuable skills they can apply in their own gardening endeavors.

Feeding the chickens and planting their own greenery further enriched the experience, as students eagerly embraced the opportunity to interact with farm animals and nurture their own plants. The joy and excitement were palpable as they witnessed the fruits of their labor taking root and contributing to the vibrant ecosystem of the farm. Overall, the visit to Fitrah Farm was not only enjoyable but also highly educational, offering our students a memorable glimpse into the world of agriculture and sustainable living.

Our Diploma in Plant-Based Culinary Arts- Pâtisserie will be launched 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.

This diploma program focuses on the creation of exceptional dishes using only plant-based ingredients. Students will gain a diverse repertoire of product knowledge, skills, and recipes. Throughout the program, students will explore a wide variety of vegetables, fruits, nuts, seeds, grains, and pulses, gaining expert knowledge on ingredient varieties and innovative culinary techniques.

The program consists of six modules:

1. Plant-Based Cuisine and Diet: Introduction to plant-based cooking, including dietary requirements, culinary preparations, and cooking methods, along with food safety certification.
2. Professional Culinary Skills and Product Knowledge: Building fundamental culinary skills, including knife skills, stocks, sauces, soups, and preservation techniques, while also gaining essential product knowledge.
3. Vegetable and Plant Foods: Focus on various vegetable ingredients, including flowers, bulbs, fungi, stems, tubers, and sea vegetables, with hands-on learning of recipes, plating skills, and culinary techniques.
4. Grains, Pulses, Nuts & Seeds: Exploration of bread-making, cooking with grains, and utilizing beans, peas, and lentils, with emphasis on product identification and cooking methods.
5. Specialized Plant-Based Cuisines: Further exploration of plant-based foods, beverages, and global cuisines, with analysis of current trends and innovations in the vegetarian food industry.
6. Desserts: Chocolate, Fruit & Nuts: Emphasis on using raw chocolate, fruits, berries, and nuts to create dairy-free desserts, including ice creams, sorbets, custards, vegan pastries, and confectionery.

The course is dedicated to the art and ingredients of plant-based cuisine, focusing on food sources derived from plants. It is not centered on any specific lifestyle, diet, or ethical practice. Feel free to contact us if you are interested to know more about the programme.

Whatsapp us at 019-305 2586 or email to malaysia@cordonbleu.edu