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Course · 300 h · 5 modules
Course on Presentation and Plating of Dishes
courseThis 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…
Duration300 h
FormatOnline
Starts30 November
Places20 / 20
Prior knowledge
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Programme overview
What is the Course on Presentation and Plating of Dishes?
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.
Programme type
Course
Study mode
Online
Duration
300 hours
Modules
5
Start date
09-12-2026
Programme highlights
- 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.
- Transform your culinary creations into unforgettable experiences.
Curriculum
Programme Structure
The programme is structured in 5 modules, listed below in order of study.
01
Foundations of Culinary Aesthetics and Psychology of the Diner
- History of aesthetics on the plate: from the classic French style to contemporary minimalism.
- Colour Psychology: Impact of tonalities on appetite and the perception of taste by the diner.
- The concept of "the first look": the importance of the first 3 seconds in the gastronomic experience.
- Anatomy of a balanced dish: Proteins, carbohydrates, vegetables, sauces and decorative elements.
- The role of light and the environment in the presentation: How the lighting in the room affects the colour of food.
02
Tools, tableware and presentation supports
- Selection of the crockery according to the concept: porcelain, handmade ceramics, stone, wood and glass.
- The impact of the shape and colour of the plate: flat, deep plates, with wing and presentation boards.
- Precision tools for the chef: use of plating tweezers, spatulas, bottles and brushes.
- Use of steel molds and rings: creation of heights, cylinders and geometric structures perfect.
- Innovation in supports: the use of unconventional materials and organic supports (stones, branches, shells).
03
Composition, geometry and visual balance on the plate
- The rule of thirds applied to gastronomy: strategic positioning of the main elements.
- Lines and shapes: Use of curved lines for fluency and straight lines for sobriety and order.
- The concept of the focal point: how to guide the eye of the diner towards the main ingredient.
- The management of negative spaces: the value of the empty zones to highlight the elegance of the dish.
- Height and volume: techniques to build layers and give three-dimensionality to the presentation.
04
Advanced techniques with sauces, purees and garnishes
- The art of "swoosh" and "drop": tracing techniques with spoons and spatulas for thick sauces.
- Use of bottles and syringes: creation of dots, symmetrical drops and patterns of moles (DOTs).
- Mirror and nappe techniques: how to cover the bottom of the dish or protein evenly and brightly.
- Silk-textured purees: making stable creams that maintain the shape and volume on the plate.
- Preparation of aromatized oils and chlorophylls: dots of vibrant colour and shine as a final touch.
05
Plating in the professional service and gastronomic photography
- Workflow at the pass line: How to maintain temperature while doing complex plating.
- Plating standardisation: Creation of visual technical sheets so that the entyre team replicates the design.
- Adaptation of the design to the volume: fast plating techniques for banquets without losing the aesthetics.
- Introduction to basic gastronomic photography: angles (Zenital, 45 degrees) to document the work.
- The "Instagramable" style: how to design dishes that invite to be shared on social networks.
Workload
Study Time and Workload
300 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
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.C
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Maximize visual appeal and appetite
- 02Mastering cutting and arrangement techniques
- 03Create harmonious and balanced compositions
- 04Select and combine tableware with discernment
- 05Adapt the presentation to the culinary style
- 06Apply principles of color and texture
Careers
Career Opportunities
01Cook: Improving the presentation of dishes in restaurants, hotels, and other hospitality establishments.
02Head Chef: Designing and supervising the presentation of dishes, ensuring quality and visual appeal.
03Catering Staff: Creating impactful presentations for events and celebrations.
04Food Consultant: Advising restaurants on plating techniques and designing visually appealing menus.
05Food Photographer: Creating high-quality images to promote dishes and restaurants.
06Hospitality School Instructor: Teaching plating techniques to future culinary professionals.
07Food Entrepreneur: Developing your own catering or restaurant business with a strong visual identity.
08Menu Designer: Creating menus that highlight the presentation of the dishes and attract customers.
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Questions
Entry Requirements
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 (3–6 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 Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
Academic/Professional Profile:Training in Hospitality and Tourism, Culinary Arts, or demonstrable professional experience in the restaurant sector; or specialized courses in plating and food presentation.Skills and Knowledge:Basic knowledge of cooking and culinary techniques. Ability to handle food hygienically and safely. Creativity and attention to detail.Recommended Equipment:Have basic kitchen utensils (knives, spatulas, tongs, etc.). Plating materials (plates of different shapes and sizes, sauce boats, etc.).Attitudinal Requirements:Interest in gastronomy and
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Frequently Asked Questions
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