Diploma in Culinary Knife Skills

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)