Exploring an array of culinary skills, this video enables viewers to create dishes for a fully catered meal. Grounding students in the elements of plate composition—color, texture, height, and balance—the program demonstrates entrée and dessert presentation with elegant examples of smoked salmon, roast turkey, blue-eye fillet, and lemon tart. Detailed instruction is also given in basic and extended garnishes, and in the fundamentals of knife organization, handling, cleaning, and sharpening. Instruction from master chef Richard Dodson makes each concept easy to understand and put into action.

Instructor's guide available online at http://fmghttp.iriseducation.org/75/738/35736_guide.pdf\\Also see DVD format. "Teacher's guide available online"--Container.