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Week - 1
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Design and Basic Principles of Gastronomy |
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Week - 2
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Use of Visual Design Elements and Principles in Food Presentation |
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Week - 3
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Basic Principles of Plate Presentation: Serving Size, Balancing Portion Amount, Arrangement of Food on Plate, Choosing the Right Plate |
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Week - 4
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Plate Presentation Models and Tools Used in Plate Presentation |
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Week - 5
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Designing and drawing plate presentations
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Week - 6
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Cold Hors D'oeuvre Platter Presentation Techniques |
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Week - 7
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Hot Hors D'oeuvre Platter Presentation Techniques |
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Week - 8
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Red Meat Dishes Presentation Techniques |
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Week - 9
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White Meat (Chicken) Dishes Presentation Techniques |
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Week - 10
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Fish Dishes Presentation Techniques |
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Week - 11
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Dessert Plate Presentation Techniques |
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Week - 12
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Fruit and Vegetable Presentation Techniques |
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Week - 13
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Beverage Presentation Techniques |
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