The Professional Chefs’ Diploma

5.00 out of 5 based on 2 customer ratings
(2 customer reviews)

From: £1,678.70

Please note: The price shown includes all five days.

Next dates: 15th-19th January 2018;  26th-30th March 2018;  23rd-27th July 2018;  8th-12th October 2018

Restaurants and enterprises are responding to the growing trend of customers reducing their meat consumption and seeking out vegetarian and vegan options.

Many cafés and well-known smaller chains have also looked to increase profit margins, offering more inclusive menus, with one large UK-based Italian chain reporting a 150% rise in sales of vegan dishes since modifying their menu in 2017 alone. Provision of vegetarian and vegan options will often be the deciding factor on where parties of people eat, and good vegetarian and vegan provision will immediately deliver an advantage over competitors.

Our blend of expert tutoring, knowledge and solution-led focus on helping you to create innovative offerings with minimal investment makes us the perfect choice to maximise your potential and meet the increasing demand  for great vegetarian and vegan food across all sectors of catering.

“Vegetarian cuisine is changing and customers are becoming more sophisticated. If you don’t catch up you will be left behind.”

– Paul Gayer, Executive Chef of the Lanesborough Hotel, Hyde Park

How the Diploma works

Our intensive Vegetarian Society Cookery School Professional Chefs’ 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 unfortunately recurring problems. The course steadily progresses to cover advanced menu planning, dietary restrictions and fine dining.

A practical exam is held on the final day of the course before students are presented with their well earned Vegetarian Society Cookery School Professional Chefs’ Diploma.



Further information below.

Additional information

Time and dietary info

Day 1
9.00am – Arrival and coffee with registration.
9.30am – Tutor Introduction & course outline.
10.30am – Practical workshop begins and continues through to 4.30pm with a break for lunch.

Day 2 to Day 4
9:00am – Coffee/Registration
9:30am – 4.30pm Workshops. You will be advised of break times each day.

Day 5
The final day runs from 9am to 3pm approx.

2 reviews for The Professional Chefs’ Diploma

  1. 5 out of 5

    It really pushed me and I feel such a sense of achievement. The amount of food I have cooked is incredible and the range of recipes is amazing. I chose this course as I am looking to change my career and wanted the experience to see if it was feasible. It blew my expectations out the water! I loved it

  2. 5 out of 5

    The week flew by and I had a great time. It was a revelation and our tutor Alex was the best.

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