Integrating plant-based and allergen-free cooking into your professional activities

On completion of the course, you will be able to:

• Design a menu, taking into account nutritional concepts, the right combinations and the main cooking, cutting and seasoning techniques suitable for healthy, allergen-free, plant-based cooking.
• Prepare, make and prepare vegetarian and allergen-free dishes independently, in a professional context and in accordance with the stated dietary prohibitions.

The basics of plant-based cooking

• Designing balanced menus (plant proteins, nutrition)

• Discovering umami flavour and specific ingredients

• Applying appropriate techniques (cutting, cooking, hygiene, allergens)

• Make a complete lunch menu

• Take care of the plating

• Prepare plant-based sweet recipes

Traditional techniques revisited

• Create plant-based alternatives (meat, fish, eggs)

• Putting various recipes and dressings into practice

• Adapting classic techniques to plant-based cooking

• Working with meat similars, legumes and natural alternatives

• Making street food and takeaway recipes

Cereals, gluten-free, crusine and fermentations

• Mastering healthy cooking and specific equipment

• Making recipes for lunch

• Working with cereals (cooking, flavouring)

• Discover lactic fermentations

• Experiment with crusine, dehydration, germination

• Produce gluten-free recipes

• Practice designing balanced menus

• Costing a plant-based menu

• Prepare for certification

• Certification of prior learning

• All audiences

BEP, CAP in the field or first general or equivalent professional experience.

5 to 10 trainees

• Fully classroom-based training

• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry into training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Trainers with experience in individualising learning.

Teachers certified by the French Education Ministry, trainers with 3 years' higher education qualifications with significant experience in adult education, professional speakers.

Professional project

Exercising in companies in the catering trade sectors

Access for people with disabilities

At the end of the course, you will be able to design a menu taking into account nutritional concepts, the right combinations and the main cooking, cutting and seasoning techniques adapted to healthy, allergen-free, plant-based cooking.