• Who Should Attend

    • Chefs wishing to brush up on their culinary skills and are in of need of inspiration.
    • Owners or managers in food service who develop menus and direct plating styles

    5 Day Course

    • Class Time: 9h00 – 16h00
    • 2 Days Theory, 3 Days Practical
    • 26 February – 2 March, 2018


    R6500.00 incl. VAT


    • Prue Leith Apron
    • Course notes and recipes
    • All ingredients
    • Paper chef’s hats
    • Certificate of attendance.

  • Course Outline

    • Compiling menus for different foodservice establishments.
    • Steps to design a complete dish and plan the plating.
    • Naming dishes and writing menus.
    • Costing a menu and arriving at a selling price.
    • Implementing and testing a new menu.
    • Plating styles and trends in different food service operations.
    • Plating techniques and garnishing. (Knife skills, piping, saucing, quenelles etc.)
    • Presentation for plated dishes – starters, main courses and desserts.
    • Presentation for buffets and platters.

  • Dress Code

    You will be working in a professional kitchen, so bring an apron/chef’s jacket, comfortable shoes and keep jewellery and make-up to a minimum and hair tied back.

  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Menu Planning, Plating and Trends

    Please note, by requesting this course pack your details will be automatically added to our mailing list and we will send you updates from time to time.

    By clicking the "SUBMIT" button, I am attaching my electronic signature to and agreeing to the Prue Leith Terms of Service Agreement.

    Please note that you will be added to our course subscription database and will receive course information from time to time.

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