Bakery Training Course - Plating

Plating is what sets a "star hotel" apart from a "shop". To elaborate, while serving dessert or baked items, start hotels charge far higher than an ordinary bakery. The key difference is in the plating and presentation of the finished product. With star hotels, we expect standard hospitality and service while the food quality of highest standards. This is generally achieved with mouthwatering taste and eye-pleasing presentation of the dessert by hotels. 

On the other hand, if we look at a shop, a local bakery, they might serve you pastries in a plastic plate with a plastic spoon on top. While the taste of selected bakeries is great, their presentation is certainly not up-to the star hotel standards. This is what clearly separates a star hotel from a shop. 

Our Head Chef, Amar Deula, has travelled the world as a Bakery and Pastry Chef and has prepared desserts for thousands on people on board MSC Cruise Ship, Radisson and many more star hotels. The Bakery and Pastry Training delivered by Chef Amar, hence, meets the international standards. You will not just learn to prepare dessert, but the way to present them as well. This is an important part of the training course as most of our graduates end up working in hotels abroad and plating skills is as important as baking skills.