Course Overview

The Modern Garnish & Food Plating Course is designed to teach participants the principles and techniques of artistic food presentation, combining aesthetic design, culinary creativity, and professional plating standards.

This program covers both theoretical knowledge and hands-on practical techniques, allowing participants to elevate their dishes from simple meals to visually stunning culinary creations.

Theoretical Section

• Introduction to Garnishing and its History

• The Role of Plating and Food Design

• Principles of Food Presentation

• Choosing the Right Serving Ware and Tableware

• Color Theory and the Color Wheel in Food Design

• Modern Plating Styles and Composition

• Introduction to Edible Flowers and Microgreens

Practical Techniques

• Creating Flavored Caviar (Spherification)

• Agar Gel and Gelatin Sheet Applications

• Tapioca Chips and Rice Paper Techniques

• Silky Caramel and Artistic Sugar Work

• Coral Sponge (Coral Tuile) Creation

• Infused & Flavored Oils

• Decorative Meringue and Meringue Handling Techniques

• Working with Chocolate

• Chocolate Soil Technique

• Wafer Tuile (Wafer Twill) Preparation

• Honeycomb Decoration

• Isomalt Techniques

• Sauce Art with Brushes & Stencils

• Vegetable Chips Preparation