Advance Food Styling and Photography (FC4)

Course Objective 

In this module, attendees learn through structured learning how to present food that appeals to all the senses. Apart from having the food served to look good, the images of food on the menu and social media needs to be as appealing. Following the Food styling syllabus, attendees will go through a hands-on Food Photography session where the various shooting technique, lighting, composition and tips will be demonstrated. 

By the end of this course, attendees will learn how to: 

• Effectively and professionally style the dish items from their menu 
• Plan for a future photoshoot 
• Execute a professional food photography session 

Course Duration

3 Days of 7 Hours Each (Total 21 Hours) 

Daily Schedule 9.30 am - 5 pm (Inclusive of breaks)

Course Level

Suitable for both Non-PMET and PMETs (Professionals, Managers, Executives and Technicians) 

All courses and materials are delivered in English.

Who Should Attend 

Aspiring F&B Entrepreneurs, SME Business Owners

Program Information 

PART 1 - Food Styling 

This section looks into the details of styling a plated dish. Deep consideration of colours, texture, shape, the dish height/layers and focal point makes the full composition of a food styling. attendees will get to see how props, tools and new culinary knowledge and skills will help them in food styling. 

PART 2- Photography - Moodboard Creation

The mood board starts off a photography session in planning what type of images does the shoot wants to achieve. With the mood board, the photography session can plan the props and lighting needed.

PART 3- Photography - Lighting, Equipment and Camera

The various options of lighting for a shoot will be covered. Equipment and cameras attachments such as lenses variations will be introduced. Manual camera settings will be covered.

PART 4 - Practical Demos, Backdrops, Composition and Framing 

Up to 10 different types of dishes will be used as demos by teaching food stylists and photographers to demonstrate techniques and topics mentioned in theory. 

In this section, attendees will also get the chance to set their backdrop and try on the various composition and frame their shots. Food styling tips will also be shared during this period. 

Assessment

Course assessment will be based on classroom exercises, case studies and attendance rate.

Course Fee (includes course materials)

Non-member: $1,500

NTUC / Singapore Chefs' Association Member: $1,200

For NTUC Members aged <40 with UTAP: $950

For NTUC Members aged ≥ 40 with UTAP: $700

Membership, UTAP and Promotion details: www.cawacademy.com/membership