Spectacular and Professional Plate Presentations 20 Hour CPE

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Poached Salmon

Plated Presentation Class

Plate presentation lessons bring important culinary skills to be used for many venues including:

  1. home-cooked meals and entertaining
  2. professional blogs and websites
  3. professional cooking demos
  4. food service dining rooms for long term care, schools, casual and formal dinign
  5. social media
  6. television and video
  7. classroom instruction for culinary art instructors and family and consumer science
  8. in-service training

The core of plated presentation skills and secrets used in this class can be used for a variety of settings. It is specifically designed for dietitians, food service managers, dietary managers, home economists, and culinary art instructors so they may be more professional with their work and be admired and sought after for their services.

This is a plated presentation course brings the health professional up to speed for techniques to make attractive and modern plated presentations without spending years in a culinary school and then sweating and working hard for hours over a hot stove in a commercial kitchen.

Making a more professional and attractive presentation is necessary because the public is used to photos of starred restaurant meals, magazines, social media, and the food channel! It is also necessary to make healthful food appetizing. The lessons learned here can be taught to staff members, consumers, and students.

Audience: dietitians, food service managers, chefs, dietary managers, home economists, culinary art instructors, bloggers and anyone who wants to make better plated presentations

Description: the basics of modern plated presentations to make food more attractive.

23 lessons with lectures, videos, skill building assignments, and a chef's critique of photos from dietitians and foodservice managers.

Learning Objectives:

  1. Learn the elements of an attractive plate presentation
  2. Learn the mistakes of plate presentations so these can be avoided
  3. Learn the basics of artistic composition so they can be employed to make every plate attractive both easily and quickly with confidence
  4. Learn skills for using sauces and how to present them
  5. Learn basic garnishes that are complementary and visually interesting and palatable for food
  6. Learn where to go to stay up to date on trends and techniques for social media and industry lists
  7. Get valuable feedback from a professional chef on your own photos

Section 1 - Nuts and Bolts of Plate Presentation and Composition:

  1. Elements of a Plate
  2. Use Artistic Composition Theory
  3. Styles from Industry
  4. Tools and Resources
  5. Video How to Plate
  6. Video Examples of Plate
  7. Mistakes to Avoid
  8. Skill Building Homework
  9. Glossary and Review

Section 2 - How to Sauce and Plate:

  1. About Sauce
  2. Thicken Sauces
  3. Tools for Sauce Painting
  4. Video Sauces for Hot Savory Food
  5. Video Sauces for Desserts
  6. Video Sauces for Cold Savory Food
  7. Reference Lists: Tools and Books
  8. Skill Building Homework Assignment
  9. Review and Glossary


Section 3 - How to Garnish:

  1. About Garnishes and Do's And Don'ts of Garnishes
  2. Video: Tools of the Trade for Garnishes
  3. Video: Garnish Ideas
  4. Skill Homework List
  5. Quiz for Course Completion With Certificate Download for the Course

Text and supplies:

  • All learning materials are supplied online
  • List of books is optional
  • List of tools is recommended but optional

CPE for full course: 20 hours levels 2-3

Cost: $299

Sample lesson:


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