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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 vegan, vegetarian and plant-based restaurants and products.


The course is dedicated to the art and ingredients of plant-based cuisine paying particular attention to food sources originating from plants. The course is not focused on any lifestyle, diet or ethical practice. 

Key Information

Duration: 3 months
Total Number of Hours: 260 hrs

Domestic Student Price: $14,450.00 CAD
International Student Price: $15,300.00 CAD

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.

Program Details

  • Who is this program for?
    • Qualified chefs of all levels seeking to increase their skills and knowledge in Plant-Based, vegetarian, and vegan cuisine.
    • New product development chefs, seeking to expand their knowledge in developing new food products for the growing vegetarian and vegan markets.
    • 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 professionals, food stylists and bloggers.
    • Those who love cooking and always wanted to learn how to cook for a vegetarian or vegan household.
    • No prior culinary experience required.
  • Course Sections
    Professional Culinary Skills and Product Knowledge
    The unit builds a solid foundation of fundamental culinary skills beginning with knife skills and progressing to stocks, sauces, soups, preservation and unique skills and techniques. Product knowledge is an essential component of this programme including oils, vinegar, herbs, spices which will become essential to creating recipes as the plant-based vegetarian programme develops.

    Vegetable and Plant Foods
    This unit will focus on vegetable ingredients, by introducing a range of vegetables such as flowers, bulbs, fungi and stems, tubers and sea vegetables. Students will have the opportunity to learn a variety of recipes, plating skills and culinary techniques.

    Grains, Pulses, Nuts & Seeds
    Essential to plant-based cuisine the innovative recipes will include a range of breads, cooking with grains and explore the culinary world of beans, peas and lentils. Students will learn to identify these products and understand a range of cooking methods for their use.

    Specialised Plant-Based Cuisines
    This unit will build on the foundation from the previous units with focus on plant-based foods and beverages, diets, and cultures around the globe.  Current trends and innovations in the vegetarian food industry will be assessed in a creative environment. The unit includes specialised demonstrations and guest speakers.

    Desserts: Chocolate, Fruit & Nuts
    The final unit will focus on the use of raw chocolate, fruit, berries and nuts to create delicious deserts including dairy free ice-creams, sorbets custards, vegan pastry and confectionary. Students will also review how to modify recipes.

  • Terms & Dates

    Term Dates & Prices

    Select a date
    Oct 4, 2024 - Dec 20, 2024 ( Standard )
    Jan 6, 2025 - Mar 21, 2025 ( Standard )
    Oct 3, 2025 - Dec 19, 2025 ( Standard )
    Jan 2, 2026 - Mar 20, 2026 ( Standard , in English )
    Oct 2, 2026 - Dec 18, 2026 ( Standard , in English )

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