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This program was designed to meet the growing demand from the professional world of culinary arts to be able to offer its customers predominantly plant-based menus, with mastery of the techniques and know-how specific to the use of plant-based products.

As part of this training, students will explore a wide range of vegetables, fruits, dried fruits, seeds, cereals and legumes, in order to learn techniques for using them in creative and innovative cuisine.

General objectives and intentions of the programme

This programme is aimed at people who seek to:

Key information


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

Intakes: January and July

Teaching method: Demonstrations, practical classes & theory classes.

Assessment Method: 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 evaluation, practical examination, as well as the creation of a culinary file: collection of products made by the student during their training, final evaluation by the creation of a dish

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, conditional on successful completion of the final exam.

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.

    During the training, students will learn 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
    • Apply recipe construction techniques to this range of ingredients
    • 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

    Tuition fees:

    €9,800 - Le Cordon Bleu Alumni. These fees include the application fee (€500), learning material and all activities

    An additional fee will be charged to new students for the purchase of a mandatory student kit

  • Statistics

    Graduation rate: 100% (out of a total of 34 students over the first 3 terms of 2023)

Term Dates & Prices

Select a date
Jul 1, 2024 - Sep 20, 2024 ( Standard )
Jan 6, 2025 - Mar 21, 2025 ( Standard )
Jun 30, 2025 - Sep 19, 2025 ( Standard )

For more information

Last page update in January 2024.