The Cordon Vert Cookery School is based at the headquarters of The Vegetarian Society, at Parkdale, a magnificent Victorian mansion set in the heart of the beautiful Cheshire countryside, with easy access by road, rail and air.

This unique cookery school was established at Parkdale in 1982 and the facilities have been recently upgraded to give an excellent working environment and comfortable accommodation in mainly single en-suite rooms. Disabled students are welcome.

Cordon Vert has an unrivalled reputation for excellent, imaginative and innovative vegetarian cuisine, drawing on the variety of international flavours and ingredients now so readily available.

Courses at all levels run throughout the year and are taught by our team of highly qualified and enthusiastic tutors. A relaxed, friendly approach ensures an atmosphere in which individual talent and creativity are positively encouraged.

Cordon Vert reflects current trends in world cuisine with ideas that are fresh and imaginative. It is our proud belief that graduates of the Cordon Vert Cookery School take with them a life-enhancing understanding of what vegetarian food is all about.

This intensive four-part course is the flagship of the Cordon Vert Cookery School and is invaluable for anyone planning a career in vegetarian catering or for those cooking for their family. The Diploma is for enthusiastic amateur cooks as well as the more experienced who wish to develop their skills in vegetarian cookery.

The Diploma consists of Foundations 1, 2, 3, and 4, each lasting one week (Monday to Friday), to be taken in sequence over a period of time to suit the individual.

The Diploma offers:
• A thorough grounding in a broad range of cookery skills and techniques
• Practical cooking experience each day
• Familiarity with the use and culinary properties of a wide range of foods
• Nutritional information and menu-planning advice
• A maximum of 12 students per course
• An introduction to international vegetarian cuisine

FOUNDATION 1

A general introduction to all aspects of vegetarian cooking. This structured, practical course is designed to equip students with a thorough grounding in the skills necessary to prepare high-quality vegetarian food.
The emphasis is on simplicity, flavour and interesting combinations of ingredients. Bread making, pastry, sauces and flavouring are all covered, together with unusual ingredients and the principles of vegetarian nutrition.

FOUNDATION 2

Extend your skills and develop your creativity with more advanced techniques and menu ideas. The second part of the Diploma introduces students to world cuisines including Chinese, Mexican and Indian and further uses of the ingredients and techniques on Foundation 1.

FOUNDATION 3

Aimed at the more accomplished cook, Foundation 3 further explores international cuisines and gourmet vegetarian food with sessions on Greek, Italian, and Far Eastern cooking. Techniqies covered include pasta making, advanced yeast dough, glazing and ice cream.

FOUNDATION 4

Students progressing to this stage are encouraged to use their own initiative and experience and to adopt an imaginative and experimental approach to food preparation. The course continues to draw on other cuisines with sessions on Californian and Spanish food and advanced pastry techniques.

ASSESSMENT

Students are continually assesed on their practical skills and theoretical knowledge throughout the four levels of the Diploma.
For Foundation 4 students are required to prepare a dinner party for 3 guests invited by the Cordon Vert Cookery School, and submit a written thesis on a vegetarian food topic of their choice. There is a short written exam.

For details of a variety of day and weekend courses for leisure or professional caterers, please contact us, or have a look at our website.