The Diploma in Plant-Based Culinary Arts - Pâtisserie teaches students the art of producing pastry, bakery, cakes, desserts, petit fours, and chocolate products which are made entirely from plant-based ingredients, including fruit, nuts, seeds, grains, and vegetables. Chef demonstrations, practical sessions, and workshops with sensory evaluation assessment and an emphasis on practical skills will form key elements of the programme. As one of our Diplomas in Plant-Based Culinary Arts, this diploma is complemented by the Diploma in Plant-Based Culinary Arts - Cuisine, which can be studied prior to or following this diploma.
The curriculum provides students with in-depth knowledge of plant-based pâtisserie produce, the substitution of ingredients in classical pâtisserie, and instruction on complex recipes. The programme aims to develop the required skills, techniques, and competencies of culinary arts professionals, specific to plant-based ingredients, while also providing insight into innovation, culture, and gastronomy.
The diploma includes only plant-based ingredients and emphasises pâtisserie science, innovative pâtisserie products, artistic reinventions of classical pâtisserie products, and calculates the substitution of traditional ingredients.
The pâtisserie programme will begin with an introduction to the professional kitchen, knife skills, fundamental pâtisserie and bakery techniques, which will ensure participants are engaging with the foundational aspects of the pâtisserie profession. Throughout the programme, participants will learn the key principles of ingredient substitution; finding replacements for animal products such as plant-based milk substitutes, emulsions, foaming agents, oil blends, gelling and binding agents. Combinations of ingredients and pâtisserie science will be the focus of the demonstrations, practical application, and theoretical work.
The plant-based pâtisserie diploma is based on the fundamental techniques and classical pâtisserie traditions, which are elevated to appease modern consumer trends. The training within the programme incorporates this knowledge in an evolved manner, only using plant-based ingredients with exploration of taste, texture, and flavour.
Duration: 11 Weeks
Total Number of Hours: 198 hrs
Teaching Methods: Lecture, Chef demonstration, Hands-on practical with strong guidance from the Chef Instructor, Assessment and feedback.
Entry requirements: High school diploma or equivalent. No prior culinary experience is required.
This comprehensive pâtisserie course is recommended for students with a strong interest in plant-based pastry, baking, and confectionery.
No prior culinary experience is required.
We welcome students from a variety of educational and occupational backgrounds. This programme is suitable for:
This diploma focuses on crafting excellent pastry dishes solely from plants, providing a creative repertoire of product knowledge, skills, and recipes.
As a guide, a typical weekly class schedule is composed of the following sessions:
3-4 demonstrations, 3-4 practical classes
Your schedule will be given on a term-to-term basis.
Participants in the Diploma in Plant-Based Culinary Arts - Pâtisserie will work with natural sweeteners, discover varieties of grains and plants in bakery, and work with various ingredient blends to meet the dietary needs of the modern consumer. Students will assess sensory aspects of their products, including flavour, texture, taste, mouthfeel, and appearance, while honing professional presentation skills. The programme emphasises flavour pairings and combinations while encouraging experimental techniques and innovative methods in creating pâtisserie products.
The programme will provide education specifically within plant-based alternatives and substitutions with respect to the classical techniques and skills of pâtisserie art and the scientific basis for ingredient substitution. Fundamental pâtisserie techniques include classic recipes that are adapted to use plant-based ingredients. The programme will progress with emphasis on allergen elimination and key skills in recipe modification to achieve key pâtisserie textures, flavours, aromas, and appearance of traditional pâtisserie. Participants will be exposed to innovative methods, modern techniques, and new methods of pâtisserie formulation and design.
The Plant-Based Essentials module has a strong focus on new ingredients that are rapidly evolving the pâtisserie sector; ingredients such as potato starch and inulin, along with techniques in aeration, emulsification, thickening, and setting. Incorporating plant-based research relating to health in order to provide a new approach to pâtisserie arts. The perception of luxury food items being highly calorific, high in sugar and saturated fats will be transformed to become light and healthy, while maintaining their superior quality, texture, flavour and taste.
Within the teaching, there will be emphasis on allergens within pâtisserie products and the theoretical aspects of substitution, ingredients, and product knowledge.
Participants will discover new techniques and ingredients for aeration, emulsions, setting agents, thickening, and chocolate applications in the Pâtisserie Fundamentals unit. The module includes chocolate, fruit, and nuts with non-dairy desserts and will incorporate plant-based desserts using nuts, nut milk, raw chocolate, vegetables, and fruit. Demonstrations and practical classes will include custards, dairy-free desserts, fruit-based confectionery, pastry, and a range of desserts and products made from the natural sweetness of fruit and vegetables.
Learners will become proficient in using a variety of ingredients and techniques to produce innovative dishes and desserts. Fruit stocks, purées, sorbets, and infusions will be utilised, while contemporary plating skills will be taught. Traditional recipes will be modified to create plant-based versions that utilise a range of innovative techniques.
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