Cordon Vert: Course detail

Cordon Vert Professional Diploma

With an ever increasing demand for meat-free, healthy meals, professional caterers and menu planners are discovering that vegetarian options can no longer be a last minute thought.

The Cordon Vert School is the home of vegetarian cuisine and, since its inception in 1982, has trained hundreds of chefs the art of vegetarian cookery through its intensive Diploma programme. In recent years our training has extended into areas such as universities and corporate catering companies.

Taught by our highly qualified and experienced tutors you will receive not only a clear understanding of vegetarian catering requirements but also enjoy an imaginative approach to menu planning and cooking that will give you the confidence to create your own dishes.

Course Itinerary

Day 1
6:15pm - Arrival and coffee with registration.
6.30pm - Tutor introduction and evening meal. The course outline will be provided on the first day by the tutor.

Day 2 to Day 4
9:00am - Coffee/Registration
9:30am - 6pm Workshops, lunch and evening meal. Lunch time and breaks will be advised on the day.

Day 5
The final day runs from 9am to 4pm approx.

Please note accommodation is not provided as part of this course but a list of nearby hotels you can stay at is available here.

Dates

03 Jun 2013 to 07 Jun 2013

£1,678.70

Sold out*

29 Jul 2013 to 02 Aug 2013

£1,678.70

Sold out*

21 Oct 2013 to 25 Oct 2013

£1,678.70

Few places remaining

*Contact us to go on the reserve list for this course

DISCLAIMER – Please note that due to student numbers, seasonal availability of ingredients or other factors outside of our control some dishes mentioned in our course descriptions may not be made on the day.

PLEASE NOTE: The Vegetarian Society does not process payments by email. Please do NOT send your credit or debit card details in an email; secure online payment may be made online via this website.

For vegetarian/vegan students under the age of 25 bursaries towards the costs of our courses may be available. Follow this link for more details.

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