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The Plant-Based Gastronomy Cuisine Diploma at Le Cordon Bleu Paris institute is so much more than just a training programme: It is a concrete response to a global movement. It is the response of a generation of students, chefs and enthusiasts in search of a more responsible and respectful cuisine, profoundly inspired by all that plant-based ingredients have to offer.
Across the world, eating habits are evolving. Plant-based products are taking centre stage on our plates, driven by nutritional recommendations and a growing desire to eat better. These developments are creating new needs in the gastronomy, hospitality and restaurant sectors.
It is with this in mind that Le Cordon Bleu Paris designed this programme, which combines culinary excellence and innovation. The programme offers in-depth training in plant-based ingredients, preparation and cooking techniques, while encouraging creativity, sensitivity and culinary precision.
From root vegetables to edible flowers, seaweed to legumes, cereals, seeds, nuts and soy-based products such as tofu and tempeh: Each ingredient is explored in all its richness, texture and potential.
This diploma gives students the keys to designing, creating and refining gastronomic plant-based dishes, which are balanced and full of taste sensations. It provides the opportunity to reconsider the cuisine of the future, with passion, understanding and high standards.Prerequisites
Candidates must:
Intakes: April and October
Duration: 3 months, with an average of about 22 hours per week (the number of hours may vary depending on what is being taught and activities planned)
Languages: Demonstrations and theory classes are taught in French and consecutively translated into English.
Tuition fees:
€11,210 for Le Cordon Bleu Paris alumni, this fee does not include the student kit.
Diploma awarded: Diplôme de Gastronomie Végétale: Cuisine is awarded by the Fondation Internationale Le Cordon Bleu upon successful completion of the final examination.
Teaching methods
The Plant-Based Gastronomy: Cuisine programme incorporates:
A multi-disciplinary approach is taken to the content of the programme which involves interactive teaching methods across the various units. The programme emphasises the active engagement of students in both real-life and simulated contexts.
Teaching methods include:
Assessment methods
Assessment will take place in line with general and specific learning outcomes using a variety of methods of which:
Practical assessments:
Written assessments:
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