• 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


    R7 995.00 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.

  • Next Available Date

    7-11 October 2024

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

    Anne-Marie Oberholzer

    Tel: 012 654 5203



  • Request Application Form

    I'm Interested!

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


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