Whats Covered
 
The course is divided into eight modules, each focusing on a specific skill or knife type.
Module 1: Introduction & Knife Safety
Knife anatomy and parts
Different types of kitchen knives and their uses
Essential safety practices while handling knives
Proper knife care and maintenance
Module 2: The Grip & Basic Cuts
Mastering the proper knife grip for optimal control
Understanding cutting terminology (dice, mince, julienne, etc.)
Practicing basic cuts like chiffonade, batonette, and brunoise
Module 3: Mastering the Chef's Knife
In-depth exploration of the chef's knife - your kitchen workhorse
Techniques for rocking, chopping, and slicing vegetables with precision
Practice exercises focusing on speed and consistency
Module 4: The Art of Slicing
Slicing techniques for various vegetables and fruits (onions, tomatoes, avocados)
Different slicing thicknesses and their applications in recipes
Practicing even and uniform slices for presentation and even cooking
Module 5: Dicing & Mincing Like a Pro
Mastering the fine art of dicing and mincing for herbs, garlic, and vegetables
Techniques for achieving consistent and uniform small cuts
Practice exercises focusing on speed and controlling the knife tip
Module 6: Vegetable Julienne & Batons
Understanding julienne and batonnet cuts - essential for stir-fries and salads
Techniques for creating long, thin julienne and batonnet cuts
Practice exercises focusing on consistency and knife control
Module 7: Advanced Knife Skills
Introduction to advanced cuts like brunoise concassé and paysanne
Techniques for creative vegetable cuts and garnishes
Practice exercises to refine your knife skills and build confidence
Module 8: Knife Skills for Meat & Seafood
Butchering basics - trimming fat and portioning meat
Techniques for slicing various types of meat (chicken, steak, fish)
Deboning techniques (optional - safety precautions emphasized)