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.This programme is suitable for: Qualified chefs of all levels wishing to increase skills and knowledge in plant-based, vegetarian and vegan pastry, baking and confectionery. Chefs working in hotels, restaurants, cafés, spa facilities, health fitness retreat centres and hospitals or as personal chefs. New product development chefs wishing to expand their knowledge in developing new desserts, confectionery items and baked plant-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, particularly those focussed on desserts, confectionery and baked goods. Potential entrepreneurs, who may wish to open a food business in the future, particularly those which are related to plant-based pâtisserie, confectionery and baked goods. 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.