All applicants who require a student visa or who have not paid the full balance fees (registration fee, minimum payment of 10% and remaining course fee) must pay up to (06) six weeks before the start of the course.
High School Diploma or equivalent and be over 18 years of age. No culinary experience required.
The program consists of 6 modules:
Introduces the principles of dietary requirements, cooking and Plant Based cooking methods, offering detailed product knowledge and professional kitchen organization skills.
Develops a solid foundation of fundamental cooking skills, starting with knife skills and progressing to broths, sauces and soups. Product knowledge is an essential component of this program, including oils, vinegar, herbs and spices.
It covers in plant ingredients, while introducing a range of products such as flowers, bulbs, mushrooms, stems, tubers and algae. Students will have the opportunity to learn a variety of
recipes, skills in the composition of a dish and cooking techniques.
Essentials for Plant Based cuisine, innovative recipes include a variety of breads, cooking with grains and exploring the culinary world of beans, peas and lentils. students go
learn to identify these products and understand different cooking methods for their use.
In this module the student will receive concepts of national and international cuisine and Plant Based specialties. Trends and innovations in the organic food industry. Plant Based Beverage Essentials and Guest Chef.
It focuses on the use of pure chocolate, fruits, nuts, to create delicious desserts, such as lactose-free ice cream, sorbets, creams, pasta and plant based confectionery. Students will also review how to merge recipes.
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