Plating Techniques

Discover the fundamentals of food presentation and plating, and learn tips and tricks to elevate your dishes to the next level.

Presenting food beautifully is an art form that can be taught

People often perceive that presenting food beautifully is something that happens at the end of the cooking process when a dish is plated. In fact, beautiful food presentation begins much earlier in the process, long before we start cooking.

David Rickett is a fine art graduate, MasterChef UK finalist, and non-professional cook, who has developed stunning plating techniques. David will teach you the fundamentals of food presentation and plating, from designing your dish, right up until the final presentation.

David emphasizes that the most effective way to elevate food presentation is good cookery. Therefore he will demonstrate how to prepare purees, sauces and oils correctly, so that they appear vibrant and appetizing on your plate.

David will show you how to squeeze the maximum level of food presentation out of everyday ingredients and will teach you the tricks that can elevate the overall look of your dishes.

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Course curriculum

Course Content

Chapter 1 - Course presentation and recipe book
Chapter 2 - Introduction to Plating
Chapter 3 - Choosing the right plate
Chapter 4 - ‚ÄúThe Paint‚ÄĚ: Purees
Chapter 5 - Sauces and Herb Oils
Chapter 6 - Shaping and Finishing Food
Chapter 7 - Garnishing
Chapter 8 - Practical Examples
Chapter 9 - Useful Tools and Equipment

What you'll learn

The fundamentals of food presentation and plating

David will explain how to select the right plates and dishes for your creations. He will show you how to ‚Äėpaint with purees‚Äô and how to plate sauces and oils creatively, ensuring that each element is first prepared correctly in order to look stunning and appetizing on the plate.

You will learn to shape and finish your food to ensure a high quality presentation, understanding the importance of height and volume, and appreciating how garnishing can bring beauty, texture and color to your plates.

David will demonstrate these principles through examples of his own dishes and will give an overview of the tools and equipment that can help you to achieve better plating results.

You can apply this knowledge to get creative and find your own style of food presentation that works for you.

Who is it for?

This course is suitable for both professionals and foodies. It is for anyone who would like to learn about the fundamentals of plating and discover tips and tricks to take their plating to the next level.

What you’ll need


  • High quality blender (for blitzing purees and herbs)
  • Sharp knife
  • Muslin cloth (for straining sauces and oils)
  • Piping bags or squeezy bottles (for storing and plating purees)
  • Quenelle spoon
  • Sieve
  • Palette knife
  • Molds
  • Circular molds (circles are aesthetically pleasing)
  • Tweezers ‚Äď for micro herbs and other garnishes
  • Mandolin ‚Äď for uniform thin cuts
  • Cling film ‚Äď wrapping meat, fish, butter etc.
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very, very good course
Vahida Masic

this is exactly what I needed, thank you David.

Very valuable
Rutendo mupedzi

This was actually very helpful. I managed to create a duck dish and use the info from the course to plate my dish

Kleitos Kyriakides

useful and practical
Giselle Nayarith Avila Marin

10/10, me dio muchas ideas e inspiración para dejar a un lado el miedo a empezar a emplatar

Ali Cem


Afriani Rohim

I love this course but I wish there’s also an example of plating for pastas or noodles.

His quest for 'perfection'; comes from careful consideration of flavor combinations, but also paying attention to the design of his dishes. For him, his creations must be worthy of a Michelin star restaurant.

This is what Scoolinary Courses are like

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1 h 10 min of HD video
  • 12 Preparations
  • 26 Lessons
  • Recipe book (English, Spanish)
  • 8 Quizzes
  • Certificate
  • Espa√Īol, English
  • English, Espa√Īol, Italiano, Fran√ßais, Deutsch
  • Easy

Ratings and Reviews

Avg. Rating
224 Ratings
What's your experience? We'd love to know!
Anmar Herbst
Posted 7 days ago
I loved the whole course and enjoy his simple way of doing things but very effective

I really enjoyed the whole course and could not stop looking at how he does his art and also the way he thinks about how he does everything.

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Giselle Nayarith Avila Marin
Posted 7 days ago
useful and practical

10/10, me dio muchas ideas e inspiración para dejar a un lado el miedo a empezar a emplatar

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Eagles View Wellness Centre
Posted 1 week ago
Color, texture, simple good food

Amazing course presented with clear step by step instructions. David brought the food to life and demonstrated how easily basic ingredients can be elevated and presented beautifully.

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Kimberly Beavers
Posted 4 months ago

I ask also self taught. I've struggled with plating and found so many great nuggets in these lessons. I'm ready to try these techniques and elevate my presentation. Thank you, Chef!

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Doni Greca
Posted 4 months ago

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Afriani Rohim
Posted 4 months ago

I love this course but I wish there’s also an example of plating for pastas or noodles.

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Bilel Ben hamida
Posted 4 months ago

Awful ,just talk

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Cathy Windland
Posted 4 months ago
The title caught my eye and was interesting.

I really liked that the instructor was self-taught. The lessons were brief and easy to follow.

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Posted 4 months ago
easy and practical

good info

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Claire Evanson-Ceppi
Posted 5 months ago
Plating Techniques

I really enjoyed this! Learned some very helpful tips and the instructor was very pleasant. Thank You!

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