Certificate in Plant-Based Pâtisserie

What Will I Learn?  

The most innovative, on-trend developments in the culinary world is 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 classical techniques and skills of pâtisserie art and science. Recipes incorporate new ingredients which are rapidly evolving the   
 

pâtisserie 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 Master Pâtisserie Chefs.