Next batch: Winter 2027: 7-week batch · only 6 seats left. Reserve yours →
India's first vegan culinary school · Est. 2022
A Professional Vegetarian Culinary Course in Goa, India
A 7-week fully hands-on vegetarian culinary course in Goa — 70+ lessons across world cuisines, baking, fermentation and raw gastronomy, taught dairy-free by specialist chefs in batches of just 14 students from India and 30+ countries. For future chefs, career changers and passionate home cooks.
No prior experience needed.
★★★★★ 5.0 rating
🎓 200+ alumni
🌍 30+ countries
The Course Format
Length: 7 weeks, full-time
Hours: Monday–Friday, 10:30–6:00
Location: Porvorim, central Goa
Batch size: Capped at 14
Experience: None needed — ~80% arrive as beginners
Language: English, with Hindi explanation available
Accommodation: Optional — private room in a furnished shared apartment
Course Dates 2027
7 Weeks. 14 Seats. Your Best Days.
BATCH 1 · WINTER
11 JAN - 26 FEB
OPEN
BATCH 2 · SPRING
8 MAR - 23 APR
OPEN
BATCH 3 · SUMMER
7 JUN - 23 JUL
OPEN
BATCH 4 · MONSOON
6 SEP - 22 OCT
Opening soon
BATCH 5 · AUTUMN
1 NOV - 17 DEC
Opening soon
Course Fees
INDIAN STUDENTS
₹2,50,000 + GST
INTERNATIONAL STUDENTS
$4,500
ACCOMMODATION
₹60,000/$1000
Why dairy-free makes you a better vegetarian cook
Indian vegetarian cooking leans on a small set of shortcuts. Paneer for protein. Cream for the body. Ghee for depth. Khoya for sweets. They work, which is exactly the problem — reach for them often enough, and you stop learning what they were doing for you.
Take them away, and you have to understand the mechanism.
You learn to build creaminess from soaked cashews and emulsion. Body from reduction and starch. Depth from fermentation, browning, and layered spice rather than fat. Structure in baking from aquafaba and flax instead of egg. Richness from technique rather than dairy.
None of this is a compromise. It's a more complete technical education — and every one of those skills works in a conventional vegetarian kitchen too. You are able to cook both ways, and better at both.
Over 70% of our students arrive vegetarian rather than fully vegan. Either way, the technical foundation carries over — you graduate with skills that work in every vegetarian kitchen and every vegan one. Wondering whether a vegan school is the right fit if you're vegetarian? We wrote about that here →
What you'll learn
70+ hands-on lessons across seven weeks. You're in the kitchen every day, cooking, not watching.
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Foundations — knife skills, heat control, seasoning, tasting, and correcting
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Flavour — the five tastes, balancing, layering, building depth without shortcuts
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World cuisines — Indian regional, Italian, Middle Eastern, East and Southeast Asian, Mexican
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Fermentation — koji, kombucha, pickles, cultured plant dairy
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Baking and pastry — bread, laminated dough, cakes and desserts, all egg-free and dairy-free
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Advanced technique — hydrocolloids, emulsions, raw gastronomy, gluten-free work
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Plating and presentation — how food looks when it leaves the pass
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Kitchen operations — costing, prep systems, working clean, working fast
Every graduate receives a Certificate of Completion from The Vegan School, documenting the training and work completed during the course. We also have internship support for all interested students.
How to Join
No commitments until you're sure. Here's how it works.
1. Fill the form
Two minutes. Drop your contact details and which batch you're eyeing.
2. Chat with us online
A friendly audio call — we get to know you, and you ask us anything.
3. Reserve your seat
Pay the deposit, and you're in. We'll help you plan travel, stay, and visa.