Course Code
FSA318
Course Credit
2
This course addresses the continually growing emphasis on visual presentation within the culinary field; for many food and beverage operations this represents a unique opportunity to stand out in a competitive industry., This course will combine both theoretical and practical applications of food artistry, including plate design and arrangement, garnishing techniques, food sculpture, ice carving, and table presentation. Students will learn the fundamentals of shape, colour, balance, texture, and separation relating to indredient selection and plate presentation.