Plant-based cooking techniques


Faced with an increasing number of customers with special dietary requirements, we’ll help you discover or rediscover cooking with plant-based proteins.

This course is an opportunity to rediscover plants, pulses and cereals in a way that will bring out their full splendour in colourful, delicious dishes. Put mother nature at the heart of your dishes and turn seasonal constraints into a true source of inspiration.

Duration: 3 days - 21 hours

Dates: from 27 to 29 February 2020

Number of participants: 8 to 10

Requirements: Experience in the world of culinary arts

Price: €1,260 including VAT / €1,050 excluding VAT

Expected outcomes

  1. Make recipes from appetiser to vegetable-based dessert, dried vegetables and cereals
  2. Use plant proteins to reduce protein intake animal

Target students

The Plant-based cooking techniques programme is designed for kitchen managers, chefs, line chefs, and commis chefs.
Programme provided in French only.


  • Technology applied to vegetables, legumes, cereals (menus and nutrition).
  • Substitute products and alternatives to animal proteins.
  • Preliminary preparations: production of consommés, juices, bottoms and broths.
  • Making recipes from vegetables, legumes and cereals: complete dishes nutritionally, tasty and colorful.
  • Spices, herbs and oils: focus on seasonings.
  • Work on taste and flavors.
  • Tasting and analysis of the organoleptic properties of each recipe.