Build your confidence in vegetarian and vegan cookery and learn how to create incredible restaurant standard dishes with our Professional Chefs’ Diploma.
The growing trend of meat reduction and flexitarianism has led to a rise in people seeking out plant-based dishes in restaurants. It makes great business sense to keep all your customers happy and this hands-on, practical class will give you the knowledge and skills to create amazing vegetarian and vegan options, giving you an edge over your competitors.
This course is taught by our expert team of tutors, including Sam Platt (the head of our cookery school, who has over 15 years’ experience in professional catering and hospitality) and will cover everything from recipe creation to menu planning to current trends.
Plus, the learning doesn’t end when you complete the course – you will receive digital copies of recipes and all other course information. You will also have an exclusive, individual one-hour follow-up progress support meeting with Sam within 12 months, via Zoom or in person.
Upon completion of the course, you will receive a certificate – this can be included on your CV, menu and advertising, allowing you to showcase your experience in all things veggie and vegan.
Who is this class for?
- Chefs who want to enhance their veggie and vegan offerings
- Budding chefs and chefs in training
- Entrepreneurs who are looking to start their own business, such as a café or a street food stall
Learning outcomes
These are some of the learning outcomes that will be included in the course. If you would like the full list, please contact cookery@vegsoc.org.
Practical Cookery: Prepare, cook and present a variety of vegetarian and vegan starters, main courses accompaniments, and side dishes to a restaurant standard. Think creatively about vegetarian and vegan dishes and how to make them saleable.
Recipe creation: Understand how to adapt meat-based recipes to create high-quality vegetarian and vegan dishes.
Menu planning: Plan and structure a full and balanced vegetarian and vegan menu. Understand how to make vegetarian and vegan food appealing to flexitarians and omnivores. Learn how to use available ingredients across multiple dishes to reduce waste.
Current trends: Gain knowledge of current food trends, learn to predict upcoming food trends, and be able to prepare, cook and present a variety of on trend dishes to a restaurant standard.
Other areas which will be covered extensively include: vegetarian and vegan definitions and attitudes, vegetarian and vegan ingredients, building flavour, meat and dairy alternatives, nutrition and commercial kitchens.
