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Culinary Ladder · College

Plating and Service

Plate composition, sauce work and garnish, the formal place setting and what every utensil and glass is for, the courses of a tasting menu, service styles, and the pass.

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6 topics in 2 units. Builds on Flavor, Seasoning and Menu Design. Leads to The Professional Kitchen. Not sure this is the right course? Find your rung.

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Unit 1 The Plate

2 topics

Composition, sauce work and garnish.

  1. Plate Composition
  2. Sauce Work and Garnish

Unit 2 The Table

4 topics

The place setting, the courses of a tasting menu, service styles and the pass.

  1. The Place Setting: Utensils, Glasses and Plates
  2. The Courses of a Tasting Menu
  3. Service Styles: French, Russian, American and Family
  4. The Pass: Firing and Calling Tickets