Basic Knife Skills

Participants will learn the basic types of knife safety techniques using extensive hands-on practice in the kitchen to enhance the skills of food and beverage employees. New employees are taught proper knife usage, cleanliness in the workplace and basic cutting skills.

Learners will be able to: 

• Identify the do’s and don’ts associated with the safe and efficient use of knives 
• Learn knife identification and the importance of proper knife maintenance 
• Learn the classical cuts that are necessary to maintain a job in a professional kitchen 
• Match each cut with the correct knife to produce the best results 
• Learn advanced preparation techniques of specific vegetables 
• Expand their culinary terminology