Diploma in Plant-Based Culinary Arts

This unique programme has been specifically created to cater to growing consumer demand for flavourful and healthy food options, and will enable students to develop their skills and expertise in the exciting world of vegetarian cuisine.

With the fast-paced rise in plant-based restaurants and products, the food and hospitality industry needs professionals who have been specifically trained to cater to this ever-expanding market. Our programme offers students a unique opportunity to acquire practical and technical skills, while immersing them in innovation, culture and gastronomy.

This dynamic, interactive learning experience is designed to reflect the food industry’s rapid evolution. With engaging demonstrations from our Chef Instructors and access to professional kitchens, students learn in a stimulating environment that actively encourages hands-on learning.

Our comprehensive programme covers everything students need to know about vegetables, cereals, pulses and other exciting plant-based ingredients. It also delivers specialized training in the art of pastry making and baking to enhance students’ culinary expertise.

Devised and run by Le Cordon Bleu Paris Chef Instructors, this diploma has been designed to address the ever-evolving needs of the culinary arts sector. Join us to turn your passion into expertise and become part of the plant-based revolution that is shaping the future of our plates.

Programme objectives:

Acquire the professional knowledge, skills, techniques, abilities and mindset required to meet industry standards and expectations in the culinary arts sphere, paving the way for a professional role in the foodservice and hospitality sectors.
Use the very latest culinary techniques to create and implement modern menus that focus on plant-based cuisine. Enforce hygiene and safety rules in line with current food industry standards.
Demonstrate the ability to be a valuable and efficient team player.
Perfect a wide range of skills, including refining knife skills, using a range of cooking methods, conducting sensory analyses, adjusting protein levels, enhancing flavours and textures, and elevating the presentation of dishes.
Create, refine and develop recipes with balanced flavours, including tailoring them to individual preferences, dietary restrictions, ingredient availability and seasonality.
Demonstrate knowledge of ingredients and of culinary terminology, techniques, and methods when writing recipe cards.
Effectively address the key challenges of producing plant-based dishes, including optimizing flavours and textures, optimising a dish’s nutritional composition, sourcing products, designing recipes, and taking account of ethical and eco-responsible considerations.
Acquire the solid theoretical and practical grounding required to progress in the restaurant or hospitality industry.
Attend talks and seminars to further both personal and professional development.

Key information

Prerequisites

All applicants must be aged 18 years or older
Applicants must possess a baccalaureate or equivalent
Have a B2 level in English or B1 in French
The programmes are open to beginners, Experience or practical knowledge is not required

Intakes: January and July

Languages: The courses are taught in French and consecutively translated into English.

Diploma awarded: The Diploma in Plant-Based Culinary Arts is delivered by the Le Cordon Bleu International Foundation, conditional on successful completion of the final exam.

This programme is aimed at people who seek to:

Increase their skills and knowledge in Plant – Based, vegetarian and vegan cuisine
Expand their knowledge in developing New Food Products for the growing vegetarian and vegan markets
Open a food business in the future, particularly one related to plant-based cuisine
Make a career change into the health food industry
Feed their passion for plant-based culinary arts

Diploma Details

Programme Content
This diploma focuses on the creation of elaborate dishes from plant-based foods only, providing a large creative repertoire around products, culinary skills and recipes.

During the training, students will learn to:
- Demonstrate fundamental culinary preparations and techniques in plant-based culinary arts
- Apply health, safety and hygiene regulations for professional kitchens
- Identify a wide range of vegetables, legumes, grains and Plant-Based produce and culinary terms
- Apply recipe construction techniques to this range of ingredients
- Develop flavor profiles and apply sensory analysis techniques
- Construct dishes which apply the principles of plant-based culinary arts
Teaching and assessment methods
Teaching methods
The Diploma in Plant-Based Culinary Arts programme includes:
- Theoretical learning;
- Practical application;
- Development of the ability to work autonomously and responsibly.
- A multidisciplinary approach is used throughout the programme, and all of the modules leverage interactive teaching methods. The programme is centred around active student participation, both in real-life situations and simulated environments.
Teaching methods include:
- Demonstrations led by Le Cordon Bleu Chefs to help students acquire practical methods.
- Theory classes led by Le Cordon Bleu Instructors.
- Talks or demonstrations by professional guests with specific knowledge and skills.
- Educational trips.
- Workshops and tutorials.
Assessment methods

Students are assessed based on the Learning Outcomes set for each module and on the programme’s cross-disciplinary Learning Outcomes. Various methods of assessment may be used, including:
- Assessment of theoretical knowledge: Examination during which the student must answer specific knowledge-based questions, either orally or in writing.
- Project/report: The portfolio catalogues the student's accomplishments over the course of the programme, presented in a clear and logical format (the portfolio may include examples of practical work, notably dishes the student has prepared, as well as other written or visual content).
- Practical assessments: Continuous assessment of progress: continuous assessment of work completed during practical lessons. The final grade is based on the cumulative grades awarded throughout the programme.
- Final practical examination: Examinations during which a series of tasks must be completed under supervision.  Each student’s performance is evaluated against formal assessment goals, and a standardised grading scale is used to determine the operational skill level attained.
- Self-assessment: Students also self-assess their own work in order to monitor their own personal progress, constructively appraising what they have achieved from one week to the next.
Duration and Tuition Fees

Duration: 3 months

Tuition fees: €11,000 - Le Cordon Bleu Alumni. These fees include the application fee (€500), learning material and all activities

An additional fee will be charged to new students for the purchase of a mandatory student kit
Statistics

Graduation rate: 100% (out of a total of 34 students over the 2 terms of 2023)

Term Dates & Prices

Select a date

2025

Jun 30, 2025 - Sep 19, 2025 ( Standard )

11,000.00€

2026

Jan 5, 2026 - Mar 27, 2026 ( Standard )

11,000.00€

Last page update in February 2025

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