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Cayla White Cayla White

Le Cordon Bleu Adds New Certificate in Plant-Based Pâtisserie

This is the renowned culinary school’s second plant-based course offering.

Top culinary school Le Cordon Bleu has just added a new Certificate in Plant-Based Pâtisserie. The announcement comes on the heels of last year’s addition of a Diploma in Plant-Based Culinary Arts to the school’s program.

Le Cordon Bleu Certificate in Plant-Based Pâtisserie

The new plant-based Pâtisserie certificate is available to anyone and will be taught entirely online. The course in vegan baking will span ten weeks, and students will be exposed to online culinary demonstrations, seminars, culinary theory, and tutorial sessions.

Much of the curriculum will be devoted to teaching students how to substitute vegan ingredients in baking for traditional sources, such as animal fats, eggs, and dairy products. Furthermore, the course will review techniques in aeration, emulsification, thickening, and setting—and discuss how to adapt these processes when working with plant-based ingredients.

The course runs from November 1, 2021 to February 4, 2022 and requires a time commitment of six hours per week. Lessons will be conducted live, and students will be provided with a globally recognized certificate upon completion of the course. For more information, or to sign up for the course, click here.

Diploma in Plant-Based Culinary Arts

In 2020, Le Cordon Bleu announced plans for a Diploma in Plant-Based Culinary Arts, which will commence on their London campus in early 2022. The diploma is the first of its kind and was designed to provide culinary education for the widespread demand for vegan restaurants and products. The course consists of six modules in which students will learn everything from professional culinary skills to current trends in plant-based cooking. Several modules will dive deep into specific ingredients, such as grains, nuts, and seeds. The course is open to anyone, regardless of culinary background, and can be completed in three months.

Visit cordonbleu.edu for more information on both plant-based courses.

Photo credit: Le Cordon Bleu

Cayla White

@cayla__white

Cayla has been writing for VegOut since 2020 and has been plugged into the LA vegan food scene since Veggie Grill was pretty much the only vegan restaurant in the city. Aside from writing articles, Cayla enjoys embracing their inner 85-year-old by listening to classical music, making playlists for their friends, and staying active through swimming, hiking, cycling, and yoga. In their free time, Cayla likes writing poetry, learning about outdoor survival and alternative lifestyles, and is always searching for the best loaf of sourdough bread.

Must-have products: Trader Joe’s Tangerine Juice, Miyoko’s Vegan Butter, Chef Hak’s Plant-Based Caesar Dressing, Primal Kitchen Buffalo Sauce

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