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This Diploma focuses on crafting excellent 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

Who is this programme for?



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, July

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 awarded 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

    At the end of the Course learners will be able to:

    • 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: €8,000. These fees include the application fee (€500), learning material and all activities (conferences and educational visits).

    Student kit:

    Participants must consider an additional amount, not included in the tuition fees, of:

    • €700 for the utensil case.
    • €500 for the uniform kit, including Le Cordon Bleu student uniform, net and scale kit.

    Total cost of the student kit: €1,200

  • Term Dates and Apply

    Term Dates & Prices

    Select a date
    2022
    Jan 5, 2022 - Mar 25, 2022 ( Standard )
    € 8,000.00
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