Food Styling & Commercial Photography
Discover the art and strategy behind professional food styling with Ajarn Duangrit Klaewplodtook, one of Thailand’s leading food stylists. This hands-on class explores the fundamentals of food styling, from developing concepts and themes to selecting tableware and plating techniques that enhance the visual appeal of food.
Participants will gain insight into the role of food styling in restaurants, menu design, advertising, and food photography, while practising styling techniques through guided workshops. The class concludes with an opportunity to style and photograph participants’ own products, helping them develop practical skills for presenting food and brands more effectively.
Course Schedule
-
Class Date19 September 2026
-
Class Hour09:00 - 16:00 or until finish
-
Total Hour6 Hours
-
Class Capacity16 Seats
Booking Deadline
| Qualified Age | Minimum 18 years old |
| Delivery Language | Thai |
| Suitable For | Restaurant owners, food entrepreneurs, culinary professionals, content creators, and anyone interested in Food Styling. |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn
Morning Session
1.Introduction to Food Styling and its role in the food industry
2.Understanding the importance of Food Styling for food businesses
3.The key principles behind successful Food Styling
4.Selecting suitable food categories for different business concepts
5.Choosing tableware and styling elements to enhance food presentation
6.Developing concepts and themes for restaurants, events, and food brands
7.Exploring different plating techniques and presentation styles
8.Food Styling for menus, advertising, and commercial photography
9.Food Styling for conceptual and creative art projects
Afternoon Session
1.Hands-on Food Styling workshop for commercial photography and advertising
2.Create food presentations in different styles, including Classic and Pop Art
3.Style and photograph your own products under the guidance of the instructor
4.Receive personalised feedback and recommendations for improvement
5.Exchange ideas and experiences with fellow participants







