Le Cordon Bleu Paris is expanding its range with the Plant-Based Gastronomy: Pâtisserie Diploma and the Plant-Based Gastronomy: Cuisine Diploma, two innovative three-month programmes designed to meet the evolving expectations of the culinary world.
A 100% plant-based pâtisserie diplomaAvailable in January and July,
the Plant-Based Gastronomy: Pâtisserie Diploma is designed for those who wish to rethink pâtisserie through the spectrum of plant-based ingredients. Students begin by mastering the foundations of classic French pâtisserie, before learning to replace animal-based ingredients such as eggs, butter and milk with plant-based alternatives like nuts and seeds, plant-based drinks, potato proteins, inulin and more. Each ingredient is explored from a technical, nutritional, and flavour perspective to ensure complete mastery of textures, emulsions, aeration and binding agents. Integrating scientific knowledge results in a new style of pâtisserie that is light, gourmet, and sustainable.
Explore Plant-Based gastronomic cuisineAvailable in April and October,
the Plant-Based Gastronomy: Cuisine Diploma is aimed at culinary enthusiasts wishing to master the art of making gastronomic dishes without using animal-based ingredients. The curriculum includes an in-depth exploration of root vegetables, seaweed, legumes, tofu, tempeh, seeds, grains etc. Each ingredient is studied for its texture, aromatic complexity, and nutritional value. Students explore culinary techniques - cooking, plating, sensory balance - to create elegant, balanced and emotionally charged plant-based dishes. The programme combines interactive demonstrations, theory classes and practical workshops, encouraging autonomy and a creative spirit.
Why choose these training programmes?
As nutritional awareness grows and environmental concerns become increasingly urgent, plant-based cuisine and pâtisserie are gaining momentum across the food industry. These two specialised diplomas equip young chefs, chefs undergoing a career change, entrepreneurs and passionate individuals with the skills needed to succeed in a rapidly expanding market.
Career-focused training
These diplomas open the doors to a wide range of career opportunities, from gastronomic restaurants to innovative sectors: Plant-based restaurants, hotels, food design, sustainable caterers etc.
These programmes reaffirm the pioneering spirit of Le Cordon Bleu Paris, adapting to the challenges of our time and preparing the next generation of culinary professionals. Passion, technique and environmental awareness are at the heart of these new training programmes.
