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The Plant-Based Gastronomy: Pâtisserie Diploma at Le Cordon Bleu Paris institute is much more than just a training programme: It is a concrete response to the expectations of a continually changing world. It is aimed at a generation of students, chefs and creators, driven by the desire to rethink patisserie through the spectrum of plant-based ingredients.
Today's food preferences are changing rapidly. The use of plant-based ingredients is growing all the time, supported by a growing awareness of health, allergens and respect for the environment. This revolution is having a profound impact on boulangerie and patisserie practices, in catering as well as in the entire food industry.
It is against this backdrop that Le Cordon Bleu Paris designed this innovative programme which combines pastry expertise and plant-based creativity. The programme is based on the fundamentals of classic patisserie, while progressively integrating plant-based substitutes to offer complete mastery of textures, binding and emulsifying agents, and aeration techniques without the use of animal-based products.
From nuts to oilseeds, plant-based drinks to cereals, not forgetting cocoa and naturally sweet fruit and vegetables: Each ingredient is explored in terms of its technicality, nutritional value and aromatic role. Practical workshops will enable you to make flans, fruit confectionery, a variety of pastries and innovative desserts.
The programme also paves the way for the patisserie of the future, through the use of emerging ingredients such as potato protein and inulin. Drawing on recent scientific research, students will discover how to reduce saturated fats and sugar, while maintaining taste quality, controlled lightness and impeccable texture.
A diploma that invites you to redefine the boundaries of patisserie, with audacity, commitment and excellence.Prerequisites
Candidates must:
Intakes: January and July
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 - Pâtisserie is awarded by the Fondation Internationale Le Cordon Bleu upon successful completion of the final examination.
Teaching methods
The Plant-Based Gastronomy: Patisserie 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 be based on the learning objectives set for each unit and on the cross-curricular learning objectives of the programme.
Practical assessments:
Presentation:
Practical assessments: Project and portfolio
A portfolio is a catalogue of what the student has made during the course of the programme and presented in a coherent format (portfolios may contain elements of their practical work, in particular dishes made, as well as written or visual content).
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