Plant-Based Gastronomy: Cuisine Diploma

Paris

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.

General training objectives and intentions of the programme:

Explain the properties and characteristics of a wide range of vegetables, legumes, cereals and plant-based products
Use the vocabulary and culinary terms specific to the approaches, skills and techniques of plant-based gastronomy
Carry out the preparation for and use the fundamental culinary techniques of plant-based cuisine
Apply good hygiene, health and food safety practices, including for allergens
Mettre en oeuvre les techniques de construction de recettes et la substitution d'ingrédients
Use recipe creation and ingredient substitution techniques
Create complex dishes using plant-based products whilst applying culinary techniques specific to a professional environment
Develop flavour profiles and describe the properties of final dishes using descriptive language for texture, flavour and taste
Assess the qualities and nutritional values of plant-based ingredients by comparing them with dietary recommendations

Key information

Prerequisites
Candidates must:

Be aged 18 years or older
Possess a high school diploma (baccalaureate or equivalent)
Have B2 level in English or A2 level in French Accepted language tests and score/level correspondence
The programme is open to all. Experience and practical knowledge are not required

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: €13000, equipment and uniform are included. These fees include the application fee (€500), the programme content and activities

Diploma awarded: Diplôme de Gastronomie Végétale: Cuisine is awarded by the Fondation Internationale Le Cordon Bleu upon successful completion of the final examination.

Programme details

Teaching and assesment methods
Teaching methods
The Plant-Based Gastronomy: Cuisine programme incorporates:
- Elements of theoretical understanding
- Elements of application and practice
- Learning to be autonomous and responsible
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:
- Demonstrations by Le Cordon Bleu Chefs and practical methodology
- Theory classes by Le Cordon Bleu instructors
- Lectures or demonstrations by external professionals with specific knowledge and skills
- Workshops and tutorials
- Practical activities focusing on the sensory evaluation of products
Assessment methods

Assessment will take place in line with general and specific learning outcomes using a variety of methods of which:

Practical assessments:
- Continuous progressive assessment: Continuous assessment of work done by students in practical classes. Marks are accumulated for the duration of the training programme.
- Final practical examination: An examination during which a series of tasks must be completed under supervision. The work carried out is evaluated against formal assessment goals, and a standardised marking scheme is used to determine the operational skill level attained.
Written assessments:
- Portfolio: Written presentation relating to the creation of the dish assessed in the practical exam. Choice of ingredients, challenges, list of ingredients, information (nutritional intake & potential allergens in the recipe), hygiene methods and critical points to be monitored and coherent illustration of the creation.
- Final project: Written presentation of a documentary research project based on theory content presented in class.
Teaching resources
- Demonstration rooms equipped with a technical work surface and the utensils needed for the instructor to present theoretical and practical elements. These rooms are equipped with a mirror on the ceiling and a sound and video system to broadcast in the room and on the relay monitors to help participants to observe the Chef Instructor's actions more clearly. The rooms also include professional kitchen equipment suited to the expertise being developed.
- Le Cordon Bleu Paris ENGAGE Learning Management System is also available to registered students. The digital resource site (ENGAGE) details the pedagogical activities linked to the subjects, assessment methods and criteria for each of the subjects covered, as well as suggested or compulsory reading and a series of Power Point presentations on various themes.
- Le Cordon Bleu Paris ENGAGE provides additional interactive resources on the culinary arts to support students in their learning, to make assignments available online and to compile instructors' grades and comments.

Term Dates & Prices

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2026

Apr 6, 2026 - Jun 26, 2026 ( Standard )

13,000.00€

Oct 5, 2026 - Dec 18, 2026 ( Standard )

13,000.00€

Last page update in June 2025

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