CUL 103 - Knife Skills

3 Credits
Students learn how to maintain and sharpen a knife, and practice basic knife handling techniques for safety, accuracy and industry production. Students learn classic knife cuts based on ACF standards. Students will learn the term mise en place, setting up their station for production, proper storage, useable and un-usable trim while in production.

Course Outcomes

Learn to properly and safely handle a Chef’s knife.
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.
Understand how to select the proper knife for specific tasks.