MASTER IN CULINARY ARTS

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About the Certificate Program

The prestigious Gentle Gourmet Institute 4 Week Certificate Course in Vegan Cuisine is based on a structured programme, covering all the basic culinary techniques, specific vegan savoir-faire and fundamentals of plant-based cooking.
It focuses on French savory culinary culture, and explores a multitude of world cuisines.
The goal of this unique intensive program is to prepare students to quickly enter a professional vegan context. This program is both for students with little or no restaurant or catering experience, contemplating a career in cuisine as well as for professionals with little or no vegan culinary education, willing to enrich their plant-based repertoires.

CURRICULUM

IN 4 WEEKS ACQUIRE THE FUNDAMENTAL TRAINING IN TRADITIONAL CUISINE & EXCEPTIONAL VEGAN TECHNIQUES

Chefs and cooks who want to become part of the new plant-based wave need to get expert training in Vegan Haute Cuisine !

WEEK 1 – INTRODUCTION TO VEGAN GASTRONOMY

  • Ingredients: seasonality, origins, varieties, uses and sourcing
  • Ingredients and nutrition for a healthy vegan diet
  • Preparation techniques and vocabulary
  • Cooking techniques and vocabulary
  • Vegan replacements for dairy, fish, meat, egg and honey
  • Simple meal preparation and menu planning
  • WEEKLY EVALUATION

WEEK 2 – THE ART OF THE START – or how to open the clients’ appetite

  • Hors d’oeuvres
  • Cocktail fare
  • Cold and hot sauces, fonds and aspics
  • Soups and salads
  • Vegetable and mushroom Mastery
  • Introduction to nuts, seeds, spices and herbs, beans and grains
  • WEEKLY EVALUATION

WEEK 3 – THE ART OF THE MAIN – from classical French to contemporary world cuisine

  • Introduction to concept of a vegan main
  • Introduction to Seitan, Tofu and Tempeh
  • French Cuisine from Paris, Brittany, Normandy, Alsace, Bordeaux, Pays Basque, Provence, Alpes
  • European and African cuisine – Nordic, Eastern, Italian, Spanish, Greek, Ethiopian, Moroccan
  • Asian and Middle eastern Cuisine – China, Japanese, Thai, Indian, Lebanese
  • North and South American cuisine: New England, Southern, South Western, Mexican, Brazilian, Caribbean
  • WEEKLY EVALUATION

WEEK 4 – THE ART OF THE MAIN – Contemporary World Cuisine

  • European Cuisines from Scandinavia, East Europe, Italy, Spain, Greece
  • African and Middle eastern Cuisines from Ethiopia, Morocco, Lebanon, Turkey
  • Asian Cuisines from China, Japan, Thailand, India
  • North and South American Cuisines from New England, South-East, South-West Mexico, Brazil, the Carribean
  • FINAL EXAM

More infos

If you need more informations in our programmes, you can download our brochure here and also email us here.

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