Diploma in Plant-Based Culinary Arts - Cuisine

Le Cordon Bleu Ottawa's Diploma in Plant-Based Culinary Arts - Cuisine focuses on crafting dishes solely from plants, providing a creative repertoire of product knowledge, skills, and recipes. Within the programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. The programme has been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

This diploma introduces plant-based cooking and will explain the principals of plant-based dietary requirements, culinary preparations, and cooking methods, providing detailed product knowledge and professional kitchen organisation skills. 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.

Throughout the programme students build a solid foundation of fundamental culinary skills, with topics including stocks, sauces, soups, preservation, fermentation and dehydration, along with speciality techniques such as making tofu and sprouting. An essential component of this programme is product knowledge of oils, vinegars, herbs and spices, which will form key components to complex recipes as the Plant-Based Cuisine programme develops.

Objectives

• Provided in accordance with the industry standards, the skills, attitude, and knowledge associated with culinary techniques for Plant-Based culinary arts and to acquire the related values to work as a professional in either the commercial, industrial, or retail catering industry, commercial kitchens, hotels and restaurants.
• Apply modern culinary techniques to design and implement contemporary menus that focus on Plant-Based cuisine, both vegan and vegetarian.
• Develop student’s capability to follow hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams.
• Prepare students to apply a wide range of skills to recipe method writing through culinary terms and ingredients knowledge.
• Employ a variety of teaching methods, including demonstration, practical kitchen assignments, group discussions and sensory evaluations.
• Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitality careers.
• Experience professional development related to the different players of the plant-based food industry through lectures, conferences, and excursions.