Fundamentals of Plating
Before the first bite, your plating must captivate. Chef Tobie Puttock reveals the secrets to plating that turns heads, excites guests, and makes every dish impossible to ignore.
Chef and cookbook author (Melbourne, Australia)
A great presentation can create excitement and engagement before the first bite.
Plating is not just an afterthought—it’s a crucial component that elevates a dining experience. In this course, renowned chef and best-selling author Tobie Puttock will guide you through the fundamental principles of food plating. Gain the skills to plan and execute beautifully crafted dishes consistently, whether on flat plates, bowls, or unconventional vessels.
By the end of this course, you will be able to:
- Master essential principles of food plating.
- Achieve balance in color and texture on your plates.
- Highlight your key ingredients to make them stand out.
- Plan plating strategies to maintain speed and consistency during service.
- Troubleshoot and correct common plating mistakes.
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Course Syllabus
Course Content
Chapter 2 - Plating Basics
Chapter 3 - Visual Composition
Chapter 4 - Plating Techniques on Different Vessels
Chapter 5 - Efficiency and Quality Control
Chapter 6 - Final Remarks
Boost your creativity, impress your guests, and enhance your culinary artistry.
What you'll learn
This course will equip you with core plating techniques, including:
- Understanding Food Plating – Recognizing the importance of presentation and its impact on dining experience.
- Creating a Focal Point – Highlighting the main ingredient to guide the diner’s attention.
- Balancing Color and Texture – Ensuring visual harmony and dynamic contrast on the plate.
- Effective Garnishing – Using garnishes thoughtfully to enhance presentation and minimize waste.
- Adapting to Different Plating Surfaces – Applying techniques for bowls, flat plates, and unconventional vessels.
- Maintaining Consistency and Efficiency – Ensuring speed and uniformity in high-pressure kitchen environments.
- Correcting Plating Errors in Real Time – Making quick adjustments to maintain presentation quality.
Meet your Instructor
Chef and cookbook author (Melbourne, Australia)
Tobie Puttock, Australian chef and author, is renowned for his culinary expertise, sustainable practices, and his work with the Fifteen Foundation.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Other courses included in your membership
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Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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