Le Cordon Bleu Turns its Expert Hands to Plant-Based Pâtisserie

Le Cordon Bleu London has announced the launch of an Online Certificate in Plant-Based Pâtisserie. The new programme specialises entirely in plant-based pastry, incorporating plant-based and health research for a new approach to pâtisserie arts with an entirely online delivery.

This new Le Cordon Bleu London certificate will provide students with accessible further education, to enhance learning and develop new practical skills and culinary knowledge. Le Cordon Bleu chefs designed and delivered this innovative programme through online culinary demonstrations, classroom theory, tutorial sessions, and seminars.

Sustainable diets and plant-based ingredients are currently the most innovative and on-trend developments in the culinary world. Following the launch of Le Cordon Bleu London’s Diploma in Plant-Based Culinary Arts in 2020, the success, demand and growth in this area have been evident. Based on this, Le Cordon Bleu is meeting the need for short programmes, online education and professional development programmes in plant-based food.

Over ten weeks, students will gain a practical introduction to the substitution of animal ingredients to plant-based ingredients. The certificate will provide education within plant-based alternatives and substitutions whilst utilising the classical techniques and skills of pâtisserie art and science.

The programme focuses on new ingredients that are rapidly evolving in the pâtisserie space, along with techniques in aeration, emulsification, thickening, and setting. The programme incorporates this knowledge by exploring the taste, texture and flavour of plant-based ingredients. There will also be an emphasis on allergens within pâtisserie products and the theory of substitution, ingredients and product knowledge.

“The certificate is based on the fundamental techniques and classical pâtisserie tradition, only using plant-based ingredients, which are evolving rapidly in the industry. Following customer interest in nutrition and healthy diets, the course aims to provide a new approach to the art of pâtisserie.” – Nicolas Houchet, Deputy Head of Pâtisserie.

Find out more information about the programme here .

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The images used in this article were supplied by Le Cordon Bleu London.