Vegan Culinary Course Syllabus
Our 8-week plant-based cooking course covers 70+ hands-on lessons across 10 core modules — from kitchen foundations and knife skills to world cuisines, fermentation, desserts, and a full coffee masterclass.
Everything is taught in person, by specialist vegan chefs, in small batches of just 14 students.
You don't just watch. You cook. Every single day.
Your Day at The Vegan School
Classes run Monday to Friday, 10:30 AM to 5:00 PM, with a lunch break in between. Each day follows a demonstration-and-execution format — your instructor shows you the technique, then you do it yourself.
10:30 AM. Morning session — Theory & Demonstration
1:00 PM. Lunch break
2:00 PM. Afternoon session — Hands-on cooking
5:00 PM Day wraps up — review and kitchen cleanup
Guest faculty join for specialised topics — food photography, coffee, mushrooms, fermentation, and sourdough. Small batches of 14 students mean direct feedback and personal attention every day.
Plant-Based Cooking Course Syllabus
10 modules. 70+ lessons. Every one hands-on.
Module 1
Kitchen Foundation
Every chef starts here. This module gives you the building blocks — the skills and knowledge that everything else in the course is built on.
Course Orientation · Working as a Team · Plant-Based Nutrition Intro · Reading Labels · Resetting Your Pantry · Kitchen Tools & Equipment · Kitchen Safety · Mise En Place · Knives & Knife Cuts · Flavour, Seasoning & Texture · Herbs & Seaweeds · Grinding & Toasting Spices · Making Stock
Module 2
Cooking Methods
You'll learn how heat transforms food — and how to control it. Every major cooking method is taught through a dish.
Blanching & Parboiling · Poaching · Steaming · Sweating & Caramelising · Sauteing & Stir-Frying · Smoking · Preserving Vegetable Pigments · Plating Techniques · Purees & Infused Oil · Caviar & Tuile · Wine Reduction
Module 3
Plant-Based Alternatives
Learn to make the staples of plant-based cooking from scratch. You'll understand the science and technique behind each one.
Tofu (Firm & Silken) · Yogurt · Washed Seitan · Vegan Brie · Burger Patty · Cream Cheese · Feta & Butter · Mayo · Plant-Based Milk · Hollandaise · Cashew Bechamel · Sour Cream
Module 4
World Cuisines
One of the most loved parts of the course. You'll cook your way across various continents — learning the techniques, flavour profiles, and ingredients unique to their region.
Indian: Dal Makhani · Tofu Makhani & Naan · Vedic Bowl · Galauti Kebab · Moong Dal Crepe · Okra Dosa · Coconut Chutney
Japanese & East Asian: Sushi · Pad Thai · Pad Kra Pao · Lotus Stem Chips· Pandan Crepe
Mexican: Tacos & Salsa · Guacamole · Pulled Jackfruit smoked · Chamoy Sauce · Nopal
Middle Eastern: Falafel · Hummus · Pita Bread · Muhammara · Baba Ganoush · Batata Harra · Tabbouleh
Burmese: Khao Suey · Burmese Tea Rice · Lahpet Thoke
Italian: Handmade Pappardelle · Truffled Ravioli · Sweet Potato Gnocchi · Mushroom Risotto · Marinara · Beurre Blanc · Pesto
Dumplings: Gyoza · Pierogi · Bao Buns
Mediterranean & More: Moroccan Salad · Pumpkin Soup
Module 5
Raw Gastronomy
Raw cooking is a world of its own. You'll learn dehydration, raw desserts, cold sauces, and how to build flavour and texture without heat.
Summer Rolls · Raw Falafel · Cumin Crackers · Raw Brownie · Chocolate Bomb · Orange & Almond Zebra Torte · Zoodles · Raw Papaya Salad · Gazpacho · Fruit Carpaccio · Fruit & Herb Granita · Dehydrated Mushroom · Cheezles · Smoothie Bowls · Granola
Module 6
Gluten-Free Cooking
You'll start by learning to make your own gluten-free flour mix - understanding each flour's properties, how they behave, and how to combine them for different results. Once you understand the science, you bake breads, cookies, and cakes that hold up.
GF Baguette · GF Short Crust Cookie · GF Basque Cheesecake · GF Brownie · GF Tea Cake · GF Plum Cake · GF Cookies · Gianduja Cookies · Lemon Curd ·
Module 7
Fermentation
You'll learn to work with wild ferments and starters — understanding the science behind yeast-based, bacterial, and mycelium-based fermentation. From building a sourdough starter to pulling a finished loaf, this module is taught by a fermentation specialist.
Sourdough — Starter to Loaf · Sourdough Pizza · Kimchi · Kombucha · Lacto Fermentation · Cheese Culturing · Tapache
Module 8.
Desserts & Baking
You'll learn the fundamentals of vegan baking — how eggs, dairy, and gluten work in traditional recipes, and how to replace them without losing structure or flavour. From everyday sandwich loaves to plated desserts like tiramisu and entremet.
Tiramisu · Entremet · Gelato · Pancake & Compote · Caramel Sauce · Hazelnut Nutella · Sandwich Loaf · Bruschetta & Olive Tapenade · Burger Bun · Pineapple Jam · Cranberry Ketchup · Dessert Assembly & Plating
Module 9
Nutrition & Culinary Wellness
Two dedicated nutrition sessions are woven into the course. You'll learn nutrition scientifically, understand macros and micros and how to cook for specific health goals.
Oil-Free Cooking · Plant-Based Nutrition · Gastrointestinal Support · Diabetes Support · Cardiovascular Support · Reducing Sodium · What's for Breakfast? · What's for Lunch? · What's for Dinner?
Module 10
Workshops & Masterclasses
These topics are taught in a 1-day workshop-like manner by specialists.
Food Photography — with Aishwarya of AceArcher Media
Coffee Masterclass — with Mohsin of Full of Beans roastery
All About Mushrooms — with Satish, the OG Mushroom Chef
Business — Costing & Menu Planning · Recipe Writing
The Final Week
The last stretch brings everything together. You'll plan a menu, prep as a team, and present a sit-down lunch for guests — your graduation dinner.
After Graduation: Your Vegan Culinary Career
Your graduation dinner — and everything after.
After graduation, the path is yours. Our students have gone on to open cafes around the world, launch cloud kitchens, work in vegan restaurants, host sit-down dinners, develop recipes for brands, and lead wellness retreats. One of our graduates is the personal chef for Virat Kohli and his family.
We also help place graduates in vegan internships at restaurants that align with their personalities and goals.
Frequently Asked Questions
Where our students are working
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