Week - 1 |
Design and Basic Principles of Gastronomy |
Week - 2 |
Plate Presentation Techniques and Elements |
Week - 3 |
Basic Principles of Plate Presentation |
Week - 4 |
Serving Size, Balancing Portion Amount, Arrangement of Food on Plate, Choosing the Right Plate |
Week - 5 |
Preparing a Presentation Using Basic Design Principles |
Week - 6 |
Preparing Presentation Using Basic Design Elements |
Week - 7 |
Preparing Presentation Using Basic Design Techniques |
Week - 8 |
Soup Presentation Techniques |
Week - 9 |
Red Meat Dishes Presentation Techniques |
Week - 10 |
White Meat Dishes Presentation Techniques |
Week - 11 |
Fish Dishes Presentation Techniques |
Week - 12 |
Seafood Presentation Techniques |
Week - 13 |
Fruit and Vegetable Presentation Techniques |
Week - 14 |
Presentation Techniques Used in Desserts |