Plated Presentation Class
Plate presentation lessons bring important culinary skills to be used for many venues including:
- home-cooked meals and entertaining
- professional blogs and websites
- professional cooking demos
- food service dining rooms for long term care, schools, casual and formal dinign
- social media
- television and video
- classroom instruction for culinary art instructors and family and consumer science
- 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.
- Learn the elements of an attractive plate presentation
- Learn the mistakes of plate presentations so these can be avoided
- Learn the basics of artistic composition so they can be employed to make every plate attractive both easily and quickly with confidence
- Learn skills for using sauces and how to present them
- Learn basic garnishes that are complementary and visually interesting and palatable for food
- Learn where to go to stay up to date on trends and techniques for social media and industry lists
- Get valuable feedback from a professional chef on your own photos
Section 1 - Nuts and Bolts of Plate Presentation and Composition:
- Elements of a Plate
- Use Artistic Composition Theory
- Styles from Industry
- Tools and Resources
- Video How to Plate
- Video Examples of Plate
- Mistakes to Avoid
- Skill Building Homework
- Glossary and Review
Section 2 - How to Sauce and Plate:
- About Sauce
- Thicken Sauces
- Tools for Sauce Painting
- Video Sauces for Hot Savory Food
- Video Sauces for Desserts
- Video Sauces for Cold Savory Food
- Reference Lists: Tools and Books
- Skill Building Homework Assignment
- Review and Glossary
Section 3 - How to Garnish:
- About Garnishes and Do's And Don'ts of Garnishes
- Video: Tools of the Trade for Garnishes
- Video: Garnish Ideas
- Skill Homework List
- 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
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.