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.
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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.
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Every course includes a downloadable recipe book
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Ratings and Reviews
4.7
Avg. Rating
776 Ratings
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Ezra Origuella
Simple concepts, awesome results!
It’s great when we have the opportunity to learn valuable lessons like that, and realize that is easier than we’ve thought. But it only is possible when the teacher have the ability to transform all the boring stuff into easy tips for all the audience levels. Platting is a state of art. But sometimes you can obtain better results being more simple instead of being more sophisticated. I simply can’t explain how useful it was for me. And I hope that the others also can really appreciate the course.
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Kevin Godbee
Great for Beginners but also Good Tips for Kitchen Professionals
The course is easy to follow and all of the guidance, rules, and tips make sense. If you’re a professional, you can get through this course quickly and may still learn a couple of things or find a new better way to do something.
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I love everything about this course!
I would have give a 5 star if there’s a printable PDF presentation of this course. It will be a great resource. Thank you 🙏.