Designed for culinary students and industry professionals to add plant-based cuisine to their culinary repertoire. This program sharpens your skills and knowledge in plant-based nutrition and cuisine by delving into the philosophy and artistry of creating exquisite dishes, emphasizing presentation, sustainability, and zero waste. Prepare to impress vegetarian and vegan customers with your delicious and stunning culinary creations. Unleash your passion and meet the rising demand for plant-based excellence!

Next intake

April 2025

Duration

1 terms (11 Weeks)

Location

Le Bouveret

Credits

15 ETCS Credits

About the program

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PROGRAM HIGHLIGHTS

Harvest new flavours

Meet the growing demand for plant-based cuisine with this short and flexible program that will add dimension to your previous culinary experience.
Certification in vegetarian and vegan cuisine from Switzerland's #1 culinary school.
Learn to create innovative plant-based cuisine that meets the dietary needs and culinary dreams of vegetarian and vegan customers.
Master the science of vegan cakes, chocolate and other sumptuous desserts.
Train for the Bistronomy trend with concept restaurant practical experience.
Unique industry partnerships that provide professional insights.
300 practical kitchen hours in cutting-edge facilities.

Graduate with a:

Swiss Certificate in Vegetarian and Plant-Based Culinary Arts

From Culinary Arts Academy Switzerland

Structure

Term 1 VEGETARIAN AND PLANT-BASED CUISINE Le Bouveret

Professional Vegetarian and Plant-Based Cooking
Vegetarian and Plant-Based Bistronomy Cuisine
Innovative Vegan Desserts Creations
Vegetarian Culinary Trends

A stamp of approval

Next intakes

We highly recommend applying early. If you need a student visa, please be sure to allow 8 – 12 weeks between your application and program start date.

April 2025

October 2025

April 2026

Requirements & fees

Recommended minimum age of 18.
Candidates must have a minimum of 1 year of professional culinary experience or a minimum of 6 months of basic culinary training/education in a recognized Culinary Institution.
Admissions interview with CAAS Program Director.
English language proficiency of TOEFL iBT 55 or IELTS academic module 5.5, or equivalent Duolingo scores. Students who do not have the required English level will be advised to join the English Foundation Program.

Fees

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