Le Cordon Bleu Diploma in Plant-Based Culinary Arts - Cuisine

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 the 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.This programme is suitable for: Qualified chefs of all levels wishing to increase skills and knowledge in plant-based, vegetarian and vegan cuisine. Chefs working in hotels, spa facilities, health fitness retreat centres and hospitals or as personal chefs. New product development chefs wishing to expand their knowledge in developing new cuisine-based food products for the growing vegetarian and vegan markets. Health professionals who give nutritional advice and wish to bridge their knowledge and skills to culinary arts. Potential entrepreneurs, who may wish to open a food business in the future, particularly those which are related to plant-based cuisine. Career changers and those wishing to explore the food industry from a health food perspective. Food writers, food media, food stylists and bloggers. Those who love cooking and have always wanted to learn how to cook for a vegetarian or vegan diet household.

This comprehensive cuisine course is recommended for students with a strong interest in plant-based cooking.

No prior culinary experience is required.

All students must be aged 18 years or over.