Diploma in Plant-Based Culinary Arts

This Diploma focuses on crafting dishes solely from plants, providing a creative repertoire of product knowledge, skills, and recipes. Within the 3 month programme students will explore a wide range of vegetables, fruit, nuts, seeds, grains and pulses, gaining expert knowledge on ingredient varieties and innovative culinary uses. The programme has been designed to provide specialised culinary education for the growing demand for vegan, vegetarian and plant-based restaurants and products.

Objectives

• Provide in accordance with the National Occupational Codes and industry standards, the skills, attitude, and knowledge associated with culinary techniques for Plant-Based culinary arts and to acquire the related values to work as a professional in either the commercial, industrial, or retail catering industry, commercial kitchens, hotels and restaurants.
• Apply modern culinary techniques to design and implement contemporary menus that focus on Plant-Based cuisine, both vegan and vegetarian.
• Develop student’s capability to follow hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams.
• Prepare students to apply a wide range of skills to recipe method writing through culinary terms and ingredients knowledge.
• Employ a variety of teaching methods, including demonstration, practical kitchen assignments, group discussions and sensory evaluations.
• Build a foundation for lifelong learning which will enable graduates to progress in their culinary and hospitality careers.
• Experience professional development related to the different players of the plant-based food industry through lectures, conferences, and excursions.

The course is dedicated to the art and ingredients of plant-based cuisine paying particular attention to food sources originating from plants. The course is not focused on any lifestyle, diet or ethical practice.