CUL 103 - Knife Skills I

Credits 3
Students learn how to maintain and sharpen a knife, and practice basic knife handling techniques for safety, accuracy and industry production. Also, different knife manufacturing methods, compositions and types used in the industry are reviewed. Students learn classic knife cuts based on ACF standards and learn chiffonade, bouquet garni, sachet d’epice, onion brulee and pique, tomato concassée, citrus peeling, zesting and segmenting, and various vegetable specific techniques. Students learn how to display proper knife skills and correct mise en place for setting up a prep station per industry standards with emphasis on useable/unusable trim and proper food handling in production and storage.

Course Outcomes

Demonstrate proper knife sharpening techniques.
Display proper hand tools and equipment operation per industry standards.
Display classical knife cuts based on American Culinary Federation standards.