Term Dates & Prices
Select a date
The Diploma in Plant-Based Culinary Arts - Pâtisserie teaches students the art of producing pastry, bakery, cakes, desserts, petit fours and chocolate products which are made entirely from plant-based ingredients, including fruit, nuts, seeds, grains and vegetables. Chef demonstrations, practical sessions and workshops with sensory evaluation assessment and an emphasis on practical skills will form key elements of the programme. As one of our Diplomas in Plant-Based Culinary Arts, this diploma is complimented by the Diploma in Plant-Based Culinary Arts - Cuisine, which can be studied prior to or following this diploma.
The curriculum provides students with in-depth knowledge of plant-based pâtisserie produce, the substitution of ingredients in classical pâtisserie and instruction on complex recipes. The programme aims to develop the required skills, techniques and competencies of culinary arts professionals, specific to plant-based ingredients, while also providing insight into innovation, culture and gastronomy.
The diploma includes only plant-based ingredients and emphasises pâtisserie science, innovative pâtisserie products, artistic reinventions of classical pâtisserie products and calculates substitution of traditional ingredients.
The pâtisserie programme will begin with an introduction to the professional kitchen, knife skills, fundamental pâtisserie and bakery techniques, which will ensure participants are engaging with the foundational aspects of the pâtisserie profession. Throughout the programme, participants will learn the key principles of ingredient substitution; finding replacements for animal products such as plant-based milk substitutes, emulsions, foaming agents, oil blends, gelling and binding agents. Combinations of ingredients and pâtisserie science will be of focus in the demonstrations, practical application and theoretical work.
The plant-based pâtisserie diploma is based on the fundamental techniques and classical pâtisserie traditions which are elevated to appease modern consumer trends. The training within the programme incorporates this knowledge in an evolved manner, only using plant-based ingredients with exploration of taste, texture and flavour.
Intake:
- Weekday Class: April
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.
Download calendar
Plant-Based Pastry
GRAINS, PULSES, NUTS & SEEDS: This unit showcases the versatility of legumes, nuts and grains, as well as rice & soya, and the products which are derived from these key plant-based culinary essentials.
BREAD & VIENNOISERIE: The Bread & Viennoiserie unit introduces classical bread-making skills, including the fundamentals and chemical reactions essential to baking. Reinventing classical recipes is a key part of this module, including creating laminated yeast dough, healthy bread and brioche.
BEAN-TO-BAR CHOCOLATE & VEGAN CONFECTIONERY: Students will learn the entire chocolate-making process from bean to bar, while mastering vegan techniques to craft truffles, and other fine confections.
PÂTISSERIE ESSENTIALS: Focusing on Dairy substitutes and ingredient alternatives, this unit covers the core principles of pâtisserie, including aeration techniques and the creation of detox macarons with fruits and vegetables.
PLATED DESSERTS: HERBS, FLOWERS & FRUIT SORBETS: This module introduces students to innovative plated desserts, emphasizing the use of herbs, edible flowers, and refreshing fruit sorbets and intriguing vegetable-based desserts.
PETIT GÂTEAUX: NUTTY & SUPERFOOD INFUSED: Building on plant-based alternatives, this unit highlights the incorporation of nuts, superfoods, and modern setting agents to create sophisticated and health-conscious petit gâteaux.
Please check the availability of the programme offered upon submitting your application.
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: Diploma in Plant-Based Culinary Arts - Pâtisserie
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.