The Diploma in Plant-Based Culinary Arts - Cuisine focusses on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. As one of our Diplomas in Plant-Based Culinary Arts, this diploma is complimented by the Diploma in Plant-Based Culinary Arts - Pâtisserie, which can be studied prior to or following this diploma.
Professional culinary skills and product knowledge include knife skills along with in-depth techniques for preparing a wide range of vegetables from a variety of plant classifications. Students engage in Le Cordon Bleu's methods of teaching which includes chef demonstrations followed by practical applications, providing them with the opportunity to hone their skills of food preparation.
The teaching is centred on cooking methods for specific ingredients and encompasses a wide range of techniques including sautéing, cooking sous-vide, pressure cooking, grilling and baking, to name a few. Variety, texture, structure and presentation are assessed particularly in the skills section.
Intake:
- Weekday Class: October
Total Hours: 280 hours
Duration:
- Weekday Class: 11 - 12 weeks | 3 months
Days per week:
- Weekday Class: 5 days/week
Hours per day:
- Weekday Class: 3 - 6 hrs./day
Language Conducted: English with Thai translation in Demonstration Sessions
Remark *The schedule is subject to change.
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Plant-Based Culinary Arts Overview
Plant-Based Cuisine
INTRODUCTION, HEALTH & SAFETY & FOOD HYGIENE: Introducing students to plant-based culinary arts as well as working in a professional kitchen environment, this unit covers health & safety, allergens, and food hygiene.
PLANT-BASED ESSENTIALS: Following the introductory unit, the Plant-Based Essentials unit begins with knife skills and patisserie kitchen operations. Plant-Based product knowledge, sustainability, alternative ingredients and substitutions, nut-based products, oils and fats (butters & spreads) are all covered in this module, setting a basis of knowledge for the course of the programme.
PROFESSIONAL CULINARY SKILLS AND PRODUCT KNOWLEDGE: Professional culinary skills which are essential to working in a professional kitchen environment include creating and using stocks, soups and sauces, as well as knife skills and techniques. Product knowledge looks into oils, vinegars, leaves and microgreens, as well as herbs and spices. Learning about preservation techniques further develops this product knowledge.
VEGETABLE & PLANT FOODS: The Vegetables & Plant Foods unit looks at root vegetables, brassica, bulbs and tubers, with a focus on how these can be used in a variety of ways within a culinary context.
We welcome students from a variety of different educational and occupational backgrounds. This programme is suitable for:
Successful graduates of the Diplome in Plant-Based Culinary Arts will earn a Le Cordon Bleu qualification celebrated in many countries across the world.
Qualification title: Diplome in Plant-Based Culinary Arts - Cuisine
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