Knife Skills
Sunday 23 March 2025
10 AM - 4 PM
Snapshot
What You Learn
Essential cutting skills
How to use a knife effectively
How to sharpen and maintain knives
What You Get
Hands on training
Recipe notes
Certificate of attendance
Materials to Bring
Pen for note taking
We supply all equipment but participants may bring own knives to use in class
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
Through a combination of demonstration and hands-on experience, our Chef will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.
This class offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavour and texture of all dishes.
You will gain a greater understanding of how to select, use, sharpen and maintain their knives.
This course will cover a variety of different cutting techniques and how they are best used to optimize the flavour and presentation. From cutting, peeling and dicing vegetables including the essential techniques of julienne and chiffonnade, to slicing a piece of meat, boning a whole chicken and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.
On completion of this class you will receive a certificate of attendance.
If you have any further queries, please call short course on 9606 2168 or email ShortCourses@angliss.edu.au
