Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.


6 hours


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Knife Skills

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What You Learn

How to French style a rack of lamb

Debone an entire chicken

Fillet, debone and prepare fish

What You Get

Certificate of attendance

Recipe notes

Hands on training

Materials to Bring

We supply all equipment but participants may bring own knives to use in class

Pen for note taking

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.

Places Remaining
Date Sunday, 24 Jun 10:00 AM to 04:00 PM
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining

Step up to the next level of cutting expertise with our advanced knife skills class.

Following on from the foundation set in our hugely popular 'Knife Skills' class you will progress to more intricate and complex blade skills.

This hands-on class is devoted to expanding and refining your cutting skills which in turn will allow you to be more efficient and more creative in the kitchen. 

This class will cover the techniques involved in carving up a rack of lamb a la French style, how to debone an entire chicken plus fillet, debone and prepare fish for sushi and sashimi and how to create decorative vegetables and garnishes.

At the conclusion of the class participants will sit down together with the trainer and consume the meal they prepared in class, with accompanying beverages

On completion of class participants will receive a certificate of attendance

Please note that enrolments for this class close 48 hours prior to commencement

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