Certificate in Plant-Based Patisserie
Classic Recipes with Plant Based Alternatives
10 Week Instructor Led Online Course
Commencing 08 Sep - 16 Nov 2025
What Will I Learn?
The most innovative, on-trend developments in the culinary world is on the move towards sustainable diets and plant-based ingredients. The perception of luxury food items being highly calorific, high in sugar and saturated fats can be transformed to becoming light and healthy while maintaining their superior quality, texture flavour and taste.
This course provides plant-based substitutions with respect to the classic techniques and skills of patisserie art and science. Recipes incorporate new ingredients which are rapidly evolving the patisserie space, such as potato starch and inulin, and techniques in aeration, emulsification, thickening and setting. All recipes are plant-based and the course also includes recipes which are gluten free and suitable for specific dietary requirements, Participants will be provided with recipe cards, video instruction and live learning with Le Cordon Bleu Patisserie chefs.
This course is delivered in collaboration with Le Cordon Bleu London
100%
Online
Learn at your own
convenience
08 Sep - 16 Nov 2025
10 week
course delivery
60 Hours of Learning
6 hours per week of learning
Live Learning Sessions
Every week with
your instructor
Global
Networking
Network with
Industry Experts
Recognised Certification
Globally recognised certification
Our Study Options
Both options offer flexible and accessible learning at your own pace.
Are you ready to start your Le Cordon Bleu Journey?
Compare Your Options:
Premium
€1785
Personalise your study experience by interacting with your instructor and fellow participants with Premium.
Participate in live discussions with the instructor each week.
Interact and collaborate with fellow participants.
Personalised feedback from your instructor
on all assignments.
Receive a Certificate of Completion and Statement of Attainment.
Access learning materials for 6 months.
Self-Study
€895
Independently learn and study the course learning materials. Start now and complete at your own pace.
Learn from pre-recorded learning material in your own time.
Study at your own pace - any time, from any where.
Self-reflection assignments
Receive a Certificate of Completion.
Access learning materials for 6 months.
Course Structure
Each week you will be provided with step-by-step instructions for a selection of recipes linked to the topics listed below. The Chef instructor will guide you through each recipe using video instruction, recipes, assessment and live sessions with the Chef instructor. Ingredient and equipment lists are provided weekly.
Weekly topics include:
Dairy Sustitution
Nut Butters & Spreads
Aeration, Egg Replacement
Emulsion, Egg Replacement
Plant-Based Pastry, Puff Pastry
Viennoiserie
Bread
Introduction to Setting Agents (Modern Tart)
Setting Agents, (Entrements)
Chocolate
Chefs and home cooks of all levels can enhance their knowledge and expertise learning a new approach to patisserie arts backed by health research.
Recipes are provided each week, participants are required to purchase ingredients to make each dish and submit images or videos of their creations as assessments.
Course Introduction
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