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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

Plating Techniques

Simply straight and understandable

Solomon Solarin

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

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

Amazing

I learn to play with colorful purees and garnishing techniques it's a very useful

Bhanupriya Vanwani

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.

Earn your certificate and validate your skills

Every course includes a downloadable recipe book

About Scoolinary

Other courses included in your membership

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Frequently Asked Questions

To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.

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.

Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.

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.

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
Level
  • Beginner

Ratings and Reviews

4.7
Avg. Rating
5176 Ratings
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What's your experience? We'd love to know!
ivantha123123
Posted 3 weeks ago
great course for improving your plating skills

Everything is organized in order so every one can understand ,

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Gianluca Bellabarba
Posted 4 weeks ago
Amazing

Very useful ideas

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Eloisa Jackie Duazo
Posted 1 month ago
creativity

like: great for begginers and brainstorming

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reto
Posted 1 month ago
thinking about plating from the start

a lot of nice ideas and techniques

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Eric Liddick
Posted 1 month ago

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Cameron Newton
Posted 1 month ago
Short and sweet

I liked the pace of the course , the recipes for the purees and stuff look interesting though i havent tried any yet . He creates a very down to earth style of teaching that is easy enough to understand . not exactly anything advanced but thats why i loved it.

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Dimitris Antonopoulos
Posted 2 months ago

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ruba5574
Posted 3 months ago

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jabcurie.jo
Posted 3 months ago
Great course

Love how things were explained in simple ways

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jozgrob
Posted 3 months ago
Plating techniques

A course I really look forward to but it was very disappointing, very few plating techniques were illustrated and it looked like he had a shortage of plates. Restaurants and most normal people have white plates why not concentrate on plating on white plates? In other courses they show how they make the sauces purees and valoutes he showes how to make a puree and thats whete it ends. What about

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