Foodservice/Culinary - Menu Basics: Presentation

Content
2 modules
Rating
Course Length
10 mins
Instructor
Pantry of Knowledge

Description

As the third course in our Back of the House series, the Back of the House: 03. Making the Menu - Presentation course explores best practices when it comes to plating and food presentation. In this course, we'll start by explaining how to choose tableware, glassware and silverware. Next, we will provide an overview on how to design place settings and walk you through best practices when it comes to plating food. Included in this course is a video presentation, downloadable student material for future reference and an online quiz to assess your knowledge.

Objectives

  • Determine what type of tableware, glassware and silverware best suits your restaurant
  • Identify how to plate food to make your cuisine pop
  • Develop your own place settings and plating techniques using best practices

Certificate

By completing/passing this course, you will attain the certificate POK Foodservice Culinary Certificate

Learning Credits

CEU
0.25

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Foodservice/Culinary - Menu Basics: Presentation
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Foodservice/Culinary - Menu Basics: Presentation Survey
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Added 12 months ago, by Stacey

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