With an ever increasing demand for healthy, meat-free meals, chefs, professional caterers and menu planners are discovering that vegetarian options can no longer be a last minute thought. The Cordon Vert School is the home of vegetarian cuisine and, since its inception in 1982, has trained hundreds of vegetarian chefs through its intensive Diploma programme.
The Cordon Vert School is at the forefront of innovative vegetarian cuisine and has trained a diverse mixture of students ranging from pub cooks and school dinner ladies to university chefs and 5 star executive head chefs. Don't just take our word for the quality of our training take a look at what others are saying.
The Cordon Vert School is at the forefront of innovative vegetarian cuisine and has trained a diverse mixture of students ranging from pub cooks and school dinner ladies to university chefs and 5 star executive head chefs. Don't just take our word for the quality of our training take a look at what others are saying.
"Vegetarian cuisine is changing and customers are becoming more sophisticated. If you don't catch up you will be left behind." - Paul Gayler, Executive Chef Lanesborough Hotel, Hyde Park.
"The training we had was excellent, it has made us far more aware of vegetarian needs. We now offer vegetarian food as a standard part of our menu." - Derek Morton, University of Reading.
"A true understanding of vegetarianism can not come from a book. This course gives an insight into tastes and textures a vegetarian craves as well as achieving a nutritional balance." - Mark Gane, Loughborough University.
How the Diploma Works:
Our intensive Cordon Vert Professional Chef's Diploma programme aims to train participants in all aspect of vegetarian catering over just a few days.
We start off with practical workshops aiming to give our students a foundation base in vegetarian cuisine, techniques and food flavouring. Although the course is mainly practical it also includes a mixture of tutor talks and group projects.
Topics cover understanding vegetarian diets and nutrition, looking at suitable ingredients, how to avoid common pitfalls and providing solutions to common recurring problems. The course steadily progresses to cover advanced menu planning, dietary restrictions and fine dining.
A short practical exam is held on the final day of the course and successful students are then presented with their well earned Cordon Vert Diploma.