Diploma in Vegetarian Culinary Arts
at Culinary Arts Academy Switzerland
Program Goal:
Develop your love of Vegetarian Culinary Arts with an eleven-week short course in the fundamental techniques. Continue for an additional 11-week term to earn your Diploma. Our comprehensive culinary arts program caters to those who want to take a big bite at the world of culinary arts.
Program structure:
This 2-step program may be taken as individual building blocks of 11 weeks each or as the entire Swiss Grand Diploma suite over 22 weeks.
Date
Two intakes a year: January and July
Program content:
• Term 1: Essentials of Vegetarian Culinary Arts – Certificate in Vegetarian Culinary Arts
Essentials of Vegetarian Cooking (16 hours per week) – Practical
This module covers the practical aspects of the essentials of vegetarian cooking and helps students to understand the development of vegetarian cuisine and the influence of other dietary requirements Students will be exposed to various cooking techniques and competencies applied to vegetables, legumes, starches and grains. Students will learn about international vegetarian cooking, super foods, healthy breakfasts, vegetarian food on the go and how to create creative, tasty and healthy plant-based dishes. Along with this practical module, students will also learn about nutrition and food safety and the philosophy around plant-based diet.
Essentials of Vegan Pastry & Desserts (4 hours per week) – Practical
In this module, students will learn the basics of vegan sweets, pastries and desserts as well as contemporary approaches to creative plant-based dessert making. Students will also focus on pastry substitute ingredient that can be used in the preparation traditional desserts.
The Vegetarian Chef’s Tool Kit (5 hours per week) – Theoretical
This tool kit covers the essential skills needed for a chef: food safety and sanitation, nutrition for a healthy diet, and how to create interesting and profitable menus.
• Term 2: European Gourmet Cuisine – Diploma in Vegetarian Culinary Arts
Gourmet Vegetarian Cuisine – Practical
In this module, students will develop their vegetarian cooking skills to apply them to fine dining experiences. Principles and techniques of fine dining vegetarian food preparation and investigation of some issues related to the cultural and historical aspects of vegetarian eating practices are addressed. The course includes laboratory experience in preparation of vegetarian foods and meals. Outside classroom sessions may also be required like visiting vegetarian restaurants and markets. An exhibition on vegetarian cuisine will enhance the student’s skills and impart the knowledge to the audience. The course will focus on sustainability, zero waste production and environment friendly thinking to prepare the students to become the chefs of tomorrow with the tools they need to continue creating the future of food.
Vegan Dessert Creations – Practical
Students will build upon their knowledge from the Essentials of Vegan Pastry & Desserts module and create plated vegan desserts for a fine dining experience with a key focus on esthetics, styling and presentation.
The professional Chef (5 hours per week) – Theoretical
The Professional chef covers topics such as wine and vegetarian food pairing, leadership skills, and how to communicate in a business environment.
Optional internship (4-6 months) – Worldwide internship (local conditions apply) or paid internship in Switzerland
