This module is perfect for beginners and avid enthusiast of the art of plating desserts. Students will learn different plating techniques, the essential skills and modern ways in designing desserts. Participants will also learn how to compose, manipulate and mix different ingredients. Lastly, they will be taught different finishing techniques and tricks to capture the perfect plate.
2020 - 1st Run
2020 - 2nd Run
08:00 - 17:30
At the end of the module the participant will be able to:
Identify different plating techniques
Differentiate traditional and modern ways of plating
Understand the importance of conceptualising and planning to execution of dessert
Combine different ingredients
Execute finishing techniques
Plan and design their own plated desserts.
Ganache, Pastes and Mousses
Cakes, Glazes and Decorations
Capture Drama (Food Photography)
Ted Fung Chua
Ted Chua is the Co-owner of Chuables Bakeshop and Miko Miko Bar and Restaurant, as well as a Chef Instructor at De La Salle-College of Saint Benilde.
REINVENT. Learn for Life.
For inquiries, Look for
Benilde - Continuing Education
(+63) 8230-5100 local 3802
(+63) 8400-5425 I (+63) 8400-7405