LE CORDON BLEU LONDON LAUNCHES TWO PLANT-BASED DIPLOMAS

Le Cordon Bleu London, part of the leading global network of culinary arts and hospitality management institutes, is this year relaunching their plant-based offering as two diplomas you can achieve, which are dedicated to cuisine and pâtisserie.

Le Cordon Bleu London’s Diplomas in Plant-Based Culinary Arts focus on crafting excellent dishes solely from plants, providing a creative repertoire of product knowledge, skills and recipes. Within the programmes, students explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. Both diplomas have been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products. The Diploma in Plant-Based Culinary Arts – Cuisine, focuses on wholefoods with minimal processing, which are explored in relation to flavours, textures and global cuisines. 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 all, of course, made entirely from plant-based ingredients.

Find out more about the diplomas at lcbl.eu/gl121w.