29/09/2026
The 3rd Year Hospitality Management students are putting their creativity and culinary skills into practice as they explore the art and science of Food Styling and Design.
Here are some of the plates they have produced so farโshowcasing their developing skills in composition, color, balance, height, texture, focal point, negative space, garnish, and overall visual appeal.
Each plate represents more than a finished dish. It reflects the studentsโ ability to apply design principles, experiment with presentation techniques, and transform food into a visually engaging dining experience.
As they continue to practice and refine their work, our students are learning that good plating is where culinary technique meets creativity and thoughtful design.
๐ Congratulations, HM 3rd Year!
Keep creating, keep experimenting, and continue turning every plate into a work of culinary expressionโค๏ธ๐๐