Diploma in Plant-Based Culinary Arts

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.

Objectives

Provide in accordance with the National Occupational skills and industry standard, the skills, attitude and knowledge associated with culinary techniques for Plant-Based culinary arts 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
Apply modern culinary techniques to design and implement contemporary menus that focus on Plant-Based cuisine, vegan and vegetarian
Develop student’s capability to follow hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams
Prepare students to apply a wide range of skills to recipe method writing through culinary terms and ingredients knowledge
Employ a variety of teaching methods including demonstration, kitchen practical, group discussions and sensory evaluations
Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitality careers
Experience professional development related to the different players of the plant-based food industry through lectures, conferences and excursions

Who is this programme 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, food stylists and bloggers

Key information

Prerequisites

All applicants must be aged 18 years or older
The programmes are open to beginners, Experience or practical knowledge is not required
Applicants must possess a baccalaureate or equivalent

Intakes: January and July
For late registrations (less than a week before the intake date), please contact our recruitment department at the following email address: paris@cordonbleu.edu.

Teaching method: Demonstrations, practical classes & theory classes. Continuous assessment throughout the program. Practical and written exams.

Assessment will be measured against the stated learning outcomes of each unit, as well as against the overall learning outcomes of the program. A range of assessment methods will be used which may include, but are not limited to:

Practical Assessments: Throughout the course, students will perform assessment tasks, such as preparing a selected dish. The marks will accumulate over the duration of the course. assessment tasks include: practical examinations, theory examinations, presentations, self-evaluation and the production of a portfolio: collection of items produced by the student over time and presented in a cohesive format.

Languages: The courses are taught in French and consecutively translated into English.

Diploma awarded: The Diploma in Plant-Based Culinary Arts is delivered by the Le Cordon Bleu International Foundation

Diploma Details

Programme Content
This diploma focuses on the creation of elaborate dishes from plant-based foods only, providing a large creative repertoire around products, culinary skills and recipes.

The programme associates traditional culinary techniques with plant-based products only. As part of the program, the students will explore a wide range of vegetables, fruits, nuts, seeds, grains and pulses, whilst acquiring specialized knowledge about food categories and innovative culinary practices.

The programme is specially designed in response to an increasing demand of plant-based, vegetarian and vegan restaurants.

Educational Objectives
- Demonstrate fundamental culinary preparations and techniques in plant-based culinary arts
- Apply health, safety and hygiene regulations for professional kitchens
- Identify a wide range of vegetables, legumes, grains and Plant-Based produce and culinary terms
- Demonstrate recipe construction techniques
- Develop flavor profiles and apply sensory analysis techniques
- Construct dishes which apply the principles of plant-based culinary arts
Duration and Tuition Fees

Duration: 3 months. This is a full time programme made up of approximately 20 hours of classes per week, some of which may take place during the evening and/or weekend.

Tuition fees:

€9,300 - Le Cordon Bleu Alumni. These fees include the application fee (€500), learning material and all activities (conferences and educational visits).

Please note that an additional fee will be charged to new students for the purchase of a mandatory student kit.

Term Dates & Prices

Select a date

2023

Jul 3, 2023 - Sep 22, 2023 ( Standard )

9,300.00€

2024

Jan 4, 2024 - Mar 22, 2024 ( Standard )

9,300.00€

Jul 1, 2024 - Sep 20, 2024 ( Standard )

9,300.00€

2025

Jan 6, 2025 - Mar 21, 2025 ( Standard )

9,300.00€

Jun 30, 2025 - Sep 19, 2025 ( Standard )

9,300.00€

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