• 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

    Cost

    R7 615.00 incl. VAT

    Includes

    • 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.

  • Next Available Date

    1-5 August 2022

    For an application form and to book your space, please contact:

    Anne-Marie Oberholzer

    COURSE ADMINISTRATOR
    Tel: 012 654 5203

    info@prueleith.co.za

     

  • Request Application Form

    I'm Interested!

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

      YesNo

      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.

    Recent News

    21 Apr, 2021Healthy for Me and Healthy for the Planet – The Double Pyramid Strategy

    23 Sep, 2020Love it or hate it, coriander is a significant ingredient in our culinary heritage

    17 Aug, 2020Turning tough times and a feared assessment into a business

    14 Apr, 2020Fermented and plant based food will boost your microbiome and immune system