Plating Concepts and Composition
Continue your mastery of food plating, and apply design principles to elevate the presentation of your dishes.
MasterChef UK Finalist 2020 (London, United Kingdom).
Learn plating design and development techniques to impress your diners and guests
In his second course on food plating, MasterChef UK finalist David Rickett will show you how to apply fundamental design principles to elevate the presentation of your dishes.
Chefs and cooks sometimes think presenting food beautifully happens after the cooking process. However, as David demonstrates, planning how your food will look begins before we start cooking.
Before watching this second food plating course, and to optimise your understanding of this topic, David suggests watching his first course, Plating Techniques, in which he shows the role of good cookery in food presentation.
And then here in this collection 2 course, David will teach you some principles of great dish design using examples that show:
- Symmetric presentation
- Circular presentation
- The Rule of Thirds
- Odd numbers
- Layering
- Boundaries
He then finishes the course with lessons about the process of dish development, which will help you continually evolve your food presentation and always impress your diners and guests.
David’s first Scoolinary course, Plating Techniques, can be watched here.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Plating Concepts and Composition
Chapter 3 - Symmetric Presentation
Chapter 4 - Circular Presentation
Chapter 5 - Rule of Thirds
Chapter 6 - Plating in Odd Numbers
Chapter 7 - Layering
Chapter 8 - Defining Boundaries
Chapter 9 - Dish Development
Apply fundamental design principles to your food presentation and development
What you'll learn
In David’s second course on food presentation, he will teach you about using design principles to elevate the composition of your dishes in the following ways:
- Using the symmetry found in everyday objects as a guide for composition of your dishes.
- Using the organic shape of a circle, which is so pleasing to the eye, to arrange dish components around or inside.
- How the photographer’s principle of The Rule of Thirds can be used to place dish components on your plate in the most appealing way.
- When and how to use odd and even numbers of components on the plate to give balance to the presentation.
- Layering with textures as well as flavours to give depth to your dishes.
- Defining boundaries around dish components, and using negative space, to give an open and inviting look to your plated food.
- How presenting side dishes separately alongside the main plate can enhance the presentation and eating experience.
And, David will show you how to approach the dish development from start to finish, by using a process to evolve the presentation, and drawings to plan the dish design.
Course recipes
In this course you will learn
Meet your Instructor
MasterChef UK Finalist 2020 (London, United Kingdom).
His quest for 'perfection'; comes from careful consideration of flavor combinations, but also paying attention to the design of his dishes. For him, his creations must be worthy of a Michelin star restaurant.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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