Food Plating: Study of Exploration of Techniques and Creativity in Serving Food at STP AMPTA Yogyakarta

Abstract

This study aims to explore techniques and creativity in food plating as an important part of culinary education at STP AMPTA Yogyakarta. Food plating, or the art of serving food, has become a crucial element in the modern culinary industry, not only to enhance visual appeal, but also to influence taste perception and eating experience. This study analyzes how STP AMPTA Yogyakarta students learn and develop food plating skills through creative and innovative approaches. The research method used is descriptive qualitative with observation, interview, and documentation techniques. Data were collected from students, lecturers, and culinary practitioners involved in the learning process at this institution. The results of the study indicate that food plating not only improves the aesthetic quality of dishes but also becomes a means for students to develop creativity and competitiveness in the culinary world. Basic techniques such as arranging food elements, using color, texture, and balance of food components are the main focus of the training.