This course will cover a variety of different cutting techniques and how they are best used to optimize the product being cut. From cutting, peeling and dicing vegetables and fruit to slicing a piece of meat, boning a whole chicken and filleting and skinning a fish, all of these tasks will give the home cook a practical base to begin with. We will show just how much can be achieved with lots of practice and the right knife technique.
For more in depth coverage on deboning, frenching and other knife techniques for meat such as breaking down a side of beef, lamb, goat or rabbit , the Butchery course is an ideal next step.
However, if you feel you are needing more advanced knife skills then perhaps the Advanced Knife Skills (Register your interest) course is for you. This course will cover more intricate knife skills with a focus on knife skills for food art, food presentation using garnishes and other specialised cutting techniques. This course is ideal for the novice cook or gourmand who wishes to perfect their presentation skills with the knife skill of a professional.
Rest assured you and your knife will become well acquainted during the Knife Skills "the fundamentals" course, showing you the way that the professionals do it!
Perfect practice delivers perfect results..
Single session: 10am-4pm
Check for available courses:
Course Bookings - Melbourne
Course Bookings - Sydney