Duration:

Theoretical training for 3 days

Maximum Number of Participants:

20 Participants

Presentation is important because people “Eat with their Eyes” first.

Contents:

An appetizing plate of food that smells delicious, looks as good as it smells, and demonstrates proper cooking methods will be a winner with customers. Presentation in the culinary sense refers to the balance, contrast, and visual impact of a plate of food that has been cooked properly and served. A plate or platter on which the food has a balanced presentation; some height and depth and fresh flavorful colors that harmonize naturally will win the approval of the customer. Although the course is marked as theoretical because there is no cooking involved, practical sessions will teach students the techniques of plate composition. For a better understanding of the topic, a slide show will also illustrate samples of good and not-so-good plate presentations.

The structure of the workshop will cover the following topics:

• Guidelines and rules in plate presentation
• Main components of food presentation such as balance, color, shape, height, texture, layout, serviceability and flow
• Plate arrangement and decoration
• Functional and non-functional garnishes
• From conceptual design to plate development