Course on Presentation and Plating of Dishes
Why this course?
This Plating and Presentation of Dishes
course
This course will equip you with the essential skills to transform your culinary creations into works of art. You will learn to master the most innovative and effective plating techniques, from selecting tableware to strategically arranging the elements. Discover how to enhance flavors and textures through aesthetics, creating an unforgettable dining experience for your guests.
Differentiating Advantages
- Cutting-edge Techniques: Master the latest trends in modern and creative plating.
- Harmony of Colors and Textures: Learn to combine visual elements for maximum impact.
- Selection of Tableware and Utensils: Choose the perfect complements to enhance each dish.
- Presentation for Different Cuisine Styles: Adapt your skills to various types of gastronomy.
- Basic Food Photography: Capture stunning images of your creations for social media and your portfolio.
- Modality: Online
- Level: Cursos
- Hours: 150 H
- Start date: 25-07-2026
Availability: 1 in stock
Who is it aimed at?
- Chefs, cooks, and culinary students who want to elevate the presentation of their dishes and create memorable culinary experiences.
- Restaurant owners and managers who want to differentiate themselves from the competition by offering innovative and attractive presentations.
- Food stylists and culinary photographers who need to master plating techniques to capture striking and appetizing images.
- Cooking enthusiasts who want to impress their guests with visually spectacular and delicious dishes.
- Food content creators who want to perfect their technique to generate greater impact on social media and digital platforms.
Flexibility Culinary
Adapted for different experience levels: step-by-step demonstrations, practical exercises, and personalized feedback to boost your creativity.
Objectives and competencies
Maximize visual appeal and appetite:
Employ plating and food handling techniques to enhance freshness, color, and texture, creating an irresistible culinary experience.
Mastering cutting and arrangement techniques:
“Execute efficient maneuvers in confined spaces and adverse weather conditions, optimizing the use of navigational aids.”
Create harmonious and balanced compositions:
“Mastering color theory and design principles (rhythm, proportion, contrast) to generate visual impact and convey effective messages.”
Select and combine tableware with discernment:
Considering materials, functionality, style and coherence with the gastronomic proposal and the environment.
Adapt the presentation to the culinary style:
“Create creative plating, considering textures, colors and heights, to enhance the dish.”
Apply principles of color and texture:
“With aesthetic and functional criteria, adapting techniques to specific materials and supports.”
Curriculum - Modules
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to Culinary Aesthetics: History, Trends, and Key Concepts
- Color Theory Applied to Gastronomy: Harmonies, Contrasts, and Color Psychology in Food Presentation
- Composition and Visual Balance: Rules of Composition, Focal Points, Negative Space, and the Golden Ratio
- Textures and Shapes: Manipulating Ingredients to Create Interesting Textures and Attractive Shapes
- The Plate as a Canvas: Selecting Tableware, Backgrounds, and Decorative Elements
- Plating and Assembly Techniques: Classic and Contemporary, Cultural Influences
- Basic Food Photography: Lighting, Framing, and Editing for Social Media
- Creativity and Experimentation: Developing Your Own Style in Food Photography Culinary aesthetics.
- Sustainability and ethics in food presentation: use of local and seasonal ingredients, waste reduction.
- Future trends and role models in the world of culinary aesthetics.
‘
- Introduction to Culinary Design: History and Evolution of Plating.
- Color Theory: Harmonies, Contrasts, and Their Application in Food.
- Textures and Contrasts: Creating Sensory Experiences Through Touch.
- Visual Elements: Line, Shape, Space, Light, and Shadow on the Plate.
- Tableware and Supports: Selection and Appropriate Use According to the Dish and the Occasion.
- Sauces and Garnishes: Preparation Techniques and Creative Presentation.
- Cutting and Handling Techniques: Precision and Aesthetics in the Preparation of Ingredients.
- Modern Plating vs. Classic: Current trends and traditional foundations.
Creating storytelling: Narrative through plating to connect with the diner.
Food hygiene and safety: Essential practices for safe plating.
‘
- Introduction to Culinary Aesthetics: History, evolution, and its current importance.
- Color Theory in Gastronomy: Palettes, contrasts, and harmonies applied to dishes.
- Cutting and Preparation Techniques: Influence on texture and visual presentation.
- Classic Plating vs. Modern: Basic principles and contemporary trends.
Side Dishes and Sauces: Preparation and application to enhance aesthetics and flavor.
Edible Garnishes: Flowers, herbs, fruits, and other natural decorative elements.
Food Photography: Composition, lighting, and techniques to capture the essence of the dish.
Menu Design: Typography, graphic design, and the visual presentation of the culinary offerings.
Trends in Culinary Aesthetics: Minimalism, maximalism, rusticity, and sustainability.
Ethics and Responsibility in Food Presentation: Cultural considerations, allergens, and visual representations.
‘
- Introduction to Culinary Aesthetics: History, Evolution, and Current Trends
- Color Theory: Harmonies, Contrasts, and Color Psychology in Food
- Visual Composition: Elements, Principles, and Visual Hierarchy on the Plate
- Textures and Contrasts: How to Play with Sensations in the Mouth and Eyes
- Utensils and Tools: Selection, Use, and Maintenance for Presentation
- Basic Plating: Techniques for Placement, Balance, and Proportions
- Sauces and Dressings: Applications, Textures, and Colors to Enhance the Dish
- Creative Garnishes: Herbs, Edible Flowers, Carved Fruits and Vegetables
- Plating According to Cuisine Styles: Traditional, Modern, Minimalist, and cutting-edge
- Hygiene, food safety and sustainability in food presentation
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety ā diagnosis ā intervention ā verification ā report) applicable to any system.
Plan de estudio - MĆ³dulos
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to Culinary Aesthetics: History, Trends, and Key Concepts
- Color Theory Applied to Gastronomy: Harmonies, Contrasts, and Color Psychology in Food Presentation
- Composition and Visual Balance: Rules of Composition, Focal Points, Negative Space, and the Golden Ratio
- Textures and Shapes: Manipulating Ingredients to Create Interesting Textures and Attractive Shapes
- The Plate as a Canvas: Selecting Tableware, Backgrounds, and Decorative Elements
- Plating and Assembly Techniques: Classic and Contemporary, Cultural Influences
- Basic Food Photography: Lighting, Framing, and Editing for Social Media
- Creativity and Experimentation: Developing Your Own Style in Food Photography Culinary aesthetics.
- Sustainability and ethics in food presentation: use of local and seasonal ingredients, waste reduction.
- Future trends and role models in the world of culinary aesthetics.
‘
- Introduction to Culinary Design: History and Evolution of Plating.
- Color Theory: Harmonies, Contrasts, and Their Application in Food.
- Textures and Contrasts: Creating Sensory Experiences Through Touch.
- Visual Elements: Line, Shape, Space, Light, and Shadow on the Plate.
- Tableware and Supports: Selection and Appropriate Use According to the Dish and the Occasion.
- Sauces and Garnishes: Preparation Techniques and Creative Presentation.
- Cutting and Handling Techniques: Precision and Aesthetics in the Preparation of Ingredients.
- Modern Plating vs. Classic: Current trends and traditional foundations.
Creating storytelling: Narrative through plating to connect with the diner.
Food hygiene and safety: Essential practices for safe plating.
‘
- Introduction to Culinary Aesthetics: History, evolution, and its current importance.
- Color Theory in Gastronomy: Palettes, contrasts, and harmonies applied to dishes.
- Cutting and Preparation Techniques: Influence on texture and visual presentation.
- Classic Plating vs. Modern: Basic principles and contemporary trends.
Side Dishes and Sauces: Preparation and application to enhance aesthetics and flavor.
Edible Garnishes: Flowers, herbs, fruits, and other natural decorative elements.
Food Photography: Composition, lighting, and techniques to capture the essence of the dish.
Menu Design: Typography, graphic design, and the visual presentation of the culinary offerings.
Trends in Culinary Aesthetics: Minimalism, maximalism, rusticity, and sustainability.
Ethics and Responsibility in Food Presentation: Cultural considerations, allergens, and visual representations.
‘
- Introduction to Culinary Aesthetics: History, Evolution, and Current Trends
- Color Theory: Harmonies, Contrasts, and Color Psychology in Food
- Visual Composition: Elements, Principles, and Visual Hierarchy on the Plate
- Textures and Contrasts: How to Play with Sensations in the Mouth and Eyes
- Utensils and Tools: Selection, Use, and Maintenance for Presentation
- Basic Plating: Techniques for Placement, Balance, and Proportions
- Sauces and Dressings: Applications, Textures, and Colors to Enhance the Dish
- Creative Garnishes: Herbs, Edible Flowers, Carved Fruits and Vegetables
- Plating According to Cuisine Styles: Traditional, Modern, Minimalist, and cutting-edge
- Hygiene, food safety and sustainability in food presentation
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety ā diagnosis ā intervention ā verification ā report) applicable to any system.
- Introduction to Culinary Design: History, Trends, and Fundamentals
- Color Theory: Harmonies, Contrasts, and the Psychology of Color in Food
- Visual Composition: Rule of Thirds, Negative Space, Balance, and Symmetry
- Textures and Shapes: Using Different Textures and Shapes to Create Visual Interest
- Utensils and Tableware: Selecting and Properly Using Plates, Platters, and Other Presentation Elements
- Sauces and Garnishes: Creation Techniques and Strategic Placement
- Edible Decoration: Creating Decorative Elements with Fresh Ingredients
- Presenting Different Types of Dishes: Appetizers, Main Courses, Desserts, and Beverages
- Food Photography: Basic techniques for capturing attractive images of dishes.
- Presentation Styles: Classic, modern, minimalist, and themed.
‘
- Introduction to Culinary Design: History and Evolution of Plating.
- Color Theory Applied to Gastronomy: Harmonies, Contrasts, and Color Psychology in Food.
- Basic Elements of Plating: Line, Shape, Height, Texture, and Negative Space.
- Selection of Tableware and Utensils: Materials, Sizes, Shapes, and Their Impact on Presentation.
- Food Cutting and Handling Techniques: Classic and Modern Cuts, Preservation of Textures and Freshness.
- Sauces, Garnishes, and Edible Decorations: Preparation, Application, and Balancing Flavors and Textures.
- Plating Styles: Classic, Modern, Minimalist, Rustic, and Themed.
- Current Trends in Design Culinary: Influences of international cuisine and sustainability.
Food photography and social media: Basic techniques for capturing and sharing attractive plating.
Plating practice and evaluation: Design, execution, and constructive criticism of different proposals.
‘
- Fundamentals of Food Design: History, Evolution, and Current Trends.
- Color Theory Applied to Gastronomy: Palettes, Harmonies, and Contrasts to Enhance the Visual Experience.
- Composition and Balance on the Plate: Lines, Shapes, Textures, and Spaces.
- Culinary Styling: Techniques for Handling and Presenting Food.
- Avant-garde and Minimalism: Simplicity as a Key Element in Haute Cuisine.
- The Importance of Tableware and Utensils: Selection and Proper Use for Each Dish.
- Lighting and Food Photography: How to Capture the Beauty of a Dish.
- Plating as Storytelling: Visual Narratives Through Food.
- Visual pairing: the harmony between the dish and its surroundings.
- Sustainability and ethics in gastronomic presentation: resource efficiency and waste reduction.
‘
- Introduction to Culinary Aesthetics: History and Evolution
- Color Theory: Harmonies, Contrasts, and Their Application in Cooking
- Visual Composition: Balance, Focal Point, Rhythm, and Movement on the Plate
- Textures and Shapes: Manipulating Ingredients to Create Visual Interest
- Utensils and Tools: Selection and Proper Use for Culinary Design
- Food Presentation: Classic and Contemporary Plating
- Edible Decoration: Creating Garnishes and Decorations
- Food Photography: Basic Principles for Capturing the Beauty of Dishes
- Current Trends: Minimalism, Maximalism, Deconstruction, and Fusion
- Ethics and Sustainability in Culinary Design
‘
Career opportunities
- Menu Designer: Creating menus that highlight the presentation of the dishes and attract customers.
Cook: Improving the presentation of dishes in restaurants, hotels, and other hospitality establishments.
Head Chef: Designing and supervising the presentation of dishes, ensuring quality and visual appeal.
Catering Staff: Creating impactful presentations for events and celebrations.
Food Consultant: Advising restaurants on plating techniques and designing visually appealing menus.
Food Photographer: Creating high-quality images to promote dishes and restaurants.
Hospitality School Instructor: Teaching plating techniques to future culinary professionals.
Food Entrepreneur: Developing your own catering or restaurant business with a strong visual identity.
“`
Admission requirements
Academic/professional profile:
Degree/Bachelor's degree in Nautical Science/Maritime Transport, Naval/Marine Engineering, or a related field; or proven professional experience in bridge/operations.
Language proficiency:
Recommended functional maritime English (SMCP) for simulations and technical materials.
5. Induction
Updated resume, copy of degree or seaman's book, ID card/passport, letter of motivation.
Technical requirements (for online):
Equipment with camera/microphone, stable connection, ā„ 24ā monitor recommended for ECDIS/Radar-ARPA.
Admission process and dates
1. Online
application
(form + documents).
2. Academic review and interview
(profile/objectives/schedule compatibility).
3. Admission decision
(+ scholarship proposal if applicable).
4. Reservation of place
(deposit) and registration.
5. Induction
(access to campus, calendars, simulator guides).
Scholarships and grants
- Master the art of plating: Learn professional techniques to transform your dishes into culinary works of art.
- Boost your creativity: Discover how to combine colors, textures, and heights to create stunning presentations.
- Optimize your service: Elevate your diners’ experience with plating that reflects the quality of your cuisine.
- Learn from the experts: Receive tips and tricks from renowned chefs in the world of gastronomy.
- Stand out from the competition: Distinguish yourself through the originality and visual appeal of your dishes.
Testimonials
During the food presentation and plating training, I transformed my culinary skills. I learned essential techniques such as balancing colors, textures, and heights, achieving visually appealing and appetizing compositions. My final dish, a duck breast with red berry sauce and cauliflower purƩe, was praised by the chef instructor for its impeccable presentation and harmony of flavors, highlighting the precision of the cuts and the creativity in the arrangement of the elements.
During the Gastronomy and Onboard Services course, I exceeded my expectations by mastering culinary techniques for confined spaces and perfecting my ability to provide exceptional customer service, even in simulated turbulence. The hands-on training allowed me to create menus tailored to different dietary needs and develop efficient strategies for onboard resource management, which has opened doors to exciting career opportunities in the industry.
During the food presentation and plating training, I transformed my culinary skills. I learned essential techniques of design, color, and texture, achieving visually appealing and appetizing compositions. My confidence increased considerably when presenting restaurant-quality dishes, receiving consistent praise for the aesthetics and harmony of my creations.
“Thanks to this training, I transformed my cooking. Before, my dishes were delicious, but the presentation was simple. Now, I understand the visual importance of food. I learned plating techniques that enhance the colors, textures, and aromas, elevating the dining experience for my guests. My customers constantly praise the beauty and flavor of my creations. This training has made me a more well-rounded chef.”
Frequently asked questions
The visual presentation of a dish is crucial because it directly impacts the perception of flavor and the overall enjoyment of the food, awakening the appetite and creating a more complete gastronomic experience.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Improve the visual appeal of the dish and stimulate the appetite.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3ā6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Introduction to Culinary Aesthetics: History and Evolution
- Color Theory: Harmonies, Contrasts, and Their Application in Cooking
- Visual Composition: Balance, Focal Point, Rhythm, and Movement on the Plate
- Textures and Shapes: Manipulating Ingredients to Create Visual Interest
- Utensils and Tools: Selection and Proper Use for Culinary Design
- Food Presentation: Classic and Contemporary Plating
- Edible Decoration: Creating Garnishes and Decorations
- Food Photography: Basic Principles for Capturing the Beauty of Dishes
- Current Trends: Minimalism, Maximalism, Deconstruction, and Fusion
- Ethics and Sustainability in Culinary Design
‘
Request information
- Complete the Application Form
- Attach your CV/Qualifications (if you have them to hand).
- Indicate your preferred cohort (January/May/September) and whether you want the hybrid option with simulator sessions.
Teachers
Eng. TomƔs Riera
Full Professor
Eng. TomƔs Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. SofĆa Marquina
Full Professor
Eng. SofĆa Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier BaƱuls
Full Professor
Eng. Javier BaƱuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.