What I learned in school last Thursday:

Yellow Rice

Chicken Kabsa
Got a pretty little plate? Use it to mold rice.

Pineapple Fried Rice
Never over decorate and never use inedible garnishing (like the toothpick) for your single servings.

Roast Pork Spareribs

Salt and Pepper Chicken

Sweet and Sour Pork

Lamb Shawarma with Yogurt Sauce

Chapchae

Chili Crab aka. Jurassic Crab per Chef Manoj
Don’t use thick sauces for garnishing. It “cements” up in seconds.

Pandan Chicken

Seafood Kebab with Hummus

Chicken Teriyaki
Be practical and use garnishing that’s also part of the mis en place.

Pajeon (Pan-fried vegetables with shrimp)
Consider ratio and proportion. The dish should never reach even the inner rims of the plate.