Plating Techniques

Discover the fundamentals of food presentation and plating, and learn tips and tricks to elevate your dishes to the next level.

Presenting food beautifully is an art form that can be taught

People often perceive that presenting food beautifully is something that happens at the end of the cooking process when a dish is plated. In fact, beautiful food presentation begins much earlier in the process, long before we start cooking.

David Rickett is a fine art graduate, MasterChef UK finalist, and non-professional cook, who has developed stunning plating techniques. David will teach you the fundamentals of food presentation and plating, from designing your dish, right up until the final presentation.

David emphasizes that the most effective way to elevate food presentation is good cookery. Therefore he will demonstrate how to prepare purees, sauces and oils correctly, so that they appear vibrant and appetizing on your plate.

David will show you how to squeeze the maximum level of food presentation out of everyday ingredients and will teach you the tricks that can elevate the overall look of your dishes.

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Course Syllabus

Course Content

Chapter 1 - Course presentation and recipe book
Chapter 2 - Introduction to Plating
Chapter 3 - Choosing the right plate
Chapter 4 - “The Paint”: Purees
Chapter 5 - Sauces and Herb Oils
Chapter 6 - Shaping and Finishing Food
Chapter 7 - Garnishing
Chapter 8 - Practical Examples
Chapter 9 - Useful Tools and Equipment
Before you go

The fundamentals of food presentation and plating

What you'll learn

David will explain how to select the right plates and dishes for your creations. He will show you how to ‘paint with purees’ and how to plate sauces and oils creatively, ensuring that each element is first prepared correctly in order to look stunning and appetizing on the plate.

You will learn to shape and finish your food to ensure a high quality presentation, understanding the importance of height and volume, and appreciating how garnishing can bring beauty, texture and color to your plates.

David will demonstrate these principles through examples of his own dishes and will give an overview of the tools and equipment that can help you to achieve better plating results.

You can apply this knowledge to get creative and find your own style of food presentation that works for you.

Who is it for?

This course is suitable for both professionals and foodies. It is for anyone who would like to learn about the fundamentals of plating and discover tips and tricks to take their plating to the next level.

What you’ll need


  • High quality blender (for blitzing purees and herbs)
  • Sharp knife
  • Muslin cloth (for straining sauces and oils)
  • Piping bags or squeezy bottles (for storing and plating purees)
  • Quenelle spoon
  • Sieve
  • Palette knife
  • Molds
  • Circular molds (circles are aesthetically pleasing)
  • Tweezers – for micro herbs and other garnishes
  • Mandolin – for uniform thin cuts
  • Cling film – wrapping meat, fish, butter etc.

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See what our Members are saying

To create my own style

It was a very interesting and useful course Thank you to David

Tamar Begiashvili

Nice, precise, and helpful

The curriculum covered a wide range of plating styles, encouraging creativity and pushing boundaries. The part I love the most, is that plating starts from properly cooked foods, not when the pieces are put together.

Michael Jones

I didn’t think that this would work, but…

I constantly now thinks, “oh I can do this and this” to an ongoing dish, which shows me that I have learned a lot.

René Hjorth

Great explanation and examples shown

Honestly speaking I wasn’t expecting much, but I am happy that by the end of the course, I was able to learn few new tricks and more understanding on plating the dishes.

Cole Tor

Beautifully Informative

A great class that help you get a better understanding of beautiful plating techniques.

jquan price

Amazing Teacher

understood everything very clearly and enjoyed the lessons. Good Work.

Yisak Abraha Reda

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1 h 10 min of HD video
  • 12 Preparations
  • 26 Lessons
  • Recipe book (English, Spanish)
  • 8 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
  • Beginner

Ratings and Reviews

Avg. Rating
3496 Ratings
What's your experience? We'd love to know!
Kardo Kareem
Posted 1 week ago

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Dimitris mourikis
Posted 1 week ago

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Krisztina Nagy
Posted 1 week ago
Wonderful serving

I really enjoyed this course, I've just put it all together. What to serve, why and how. Causal relationships give perfection. Thank you!

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Posted 1 week ago
very understandble knowledge

i did like the style

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talita bittencourt
Posted 3 weeks ago
Incredible course

I loved this course. It has incredible classes and the way the chef teaches about plating is very extraordinary, because we learn how to make things we make in everyday dishes way better and how to present them in a simple but beautiful way

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Munyanziza Janet schauffert
Posted 3 weeks ago

It was well explained

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joão ricardo
Posted 3 weeks ago
Estar em desenvolvimento constante

Curso ótimo. Direto ao ponto, não enrola e tem um professor competente com uma didática muito boa

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Doug Baysinger
Posted 3 weeks ago

Brilliantly presented. Straightforward examples which are easy to follow. I especially loved the contrast of great dish and less great dish. Highly recommend this course.

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Kabir Khanna
Posted 1 month ago
details missing

amazing and so easy glad i signed up just completed my first course .very inspired by Chef Love his style of simplicity and awesomness would have liked a few more details and videos on how to cook chicken / venison etc the way chef does it how to prepare tuilles step by step detailed videos on how to make parafaits etc etc moving on to my next course

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Niño Logarta
Posted 1 month ago

good basic plating methods

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