Food Styling Course (Food Styling)

Culinary styling is a very recent profession that has a great demand worldwide. Thanks to the role that food occupies in our daily lives and the large amount of money that moves thanks to the images that motivate the public to consume them, and capture their attention. The role of culinary stylist has grown in importance within the advertising and editorial environment. It is not a chef to make an attractive presentation but a technique and training in this area. With this course you will learn to be a creative person, passionate about the kitchen and with great skill and knowledge of the techniques, behavior and chemistry of the ingredients and food.

- Analyze the profession of the culinary stylist. - Know the importance of the content of the dish, as well as its presentation. - Identify the diversity of ornaments and accessories in food. - Analyze the term Mukimono, as well as its different tools used in this technique. - Analyze the different techniques to photograph food. - Know the different elements and accessories that allow us to control the light, to obtain a better quality in the photographs. - Identify the different photographic lighting techniques.

A food stylist can work in different areas that hire these types of professionals: kitchen books and magazines, television commercials, restaurants and hotels, television scenarios and movies, design chef ...

With the realization of this course you will learn numerous techniques in the field of styling in food, as well as the importance of aesthetics, also in this sector. You will be prepared to perform a multitude of styling techniques, which will help you perform the preparation of menus in a striking way, make images that attract public attention, etc. Students will receive the necessary knowledge to master the techniques and procedures that will help capture customer attention in the field of food styling.

This course is aimed at all those who are interested, or for their professional field, as well as at the professional level, in the acquisition of knowledge related to the food sector, as well as the styling and image of food.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.