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Plating, Part 1

Published by Pineapple Academy

This training discusses plating techniques and ideas for desserts, savory meals, salads, and appetizers. It covers condiments, creams, crunch, and sauces.

Objectives

Apply plating techniques to various types of dishes; Understand the importance of condiments, creams, crunch, and sauces in plating

Roles

Chef; Chef Instructor; Dietitian; Event Coordinator; Pastry Chef; Housekeeping Staff

Departments

Foodservice; Culinary Arts Education; Event Planning; Culinary Arts; Environmental Services

Industries

Food Service; Catering; Education; Healthcare

Tags

culinary-arts; food-service; plating-techniques

Topics

Food Service; Culinary Arts; Plating Techniques

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Todd Hollander
Director of Dining & Event Services

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