Plating & Garnishing Basics For Chefs

About This Course

In every professional kitchen, how you present a dish is just as important as how it tastes. This course introduces chefs to the foundational skills of plating and garnishing, helping you design dishes that are balanced, thoughtful, and visually striking. You’ll explore how elements like colour, texture, and contrast can elevate the guest’s dining experience and reflect the identity of your kitchen.

In this course, you will learn:

• Why plating and presentation matter in a professional kitchen

• How to use balance, contrast, and focal points for visual impact

• The role of colour, texture, and height in creating eye-catching dishes

• How to choose and apply garnishes with care and purpose

• Common plating mistakes and how to maintain consistency

• How teamwork and preparation support great presentation

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate demonstrating your understanding of “Plating & Garnishing Basics For Chefs.”

Course Curriculum

6 Chapters

Chapter 1 - Introduction to Plating and Presentation

Explains why plating matters in professional kitchens, how presentation shapes guest perception and taste, and how thoughtful plating reflects the restaurant’s identity and value.

Chapter 2 - Principles of Balance, Contrast, and Focal Points

Covers how to create visual harmony through balanced compositions, contrast in texture and colour, and a clear focal point that draws the eye to the main element of the dish.

Chapter 3 - The Role of Colour, Texture, and Height in Plating

Teaches how to combine colour variety, texture layering, and height for a sense of depth and visual excitement. Highlights how these elements make dishes appear vibrant and appetising.

Chapter 4 - Garnishing Techniques and Best Practices

Focuses on selecting and applying garnishes that enhance flavour, texture, and visual appeal. Emphasises precision, timing, and consistency when finishing plates.

Chapter 5 - Avoiding Common Plating Mistakes and Ensuring Consistency

Identifies frequent plating errors and offers strategies to maintain presentation quality during busy service. Highlights teamwork and preparation as key to consistent standards.

Chapter 6 - Key Takeaways and Conclusion

Summarises the essential lessons of plating, from balance and colour to garnish placement and teamwork, reinforcing how care and creativity elevate every dish served.