Applied Knife Techniques Cooking Class

About this course

The class focuses on correct and safe knife handling, using repeated practice to develop control and accuracy. Participants work through classic French cuts including julienne, brunoise and chiffonade, then apply these techniques while preparing a meal of roast poussin with citrus pan sauce, herb and fennel salad, and crispy roast potato gratin.

What you'll learn

• Handle kitchen knives correctly and safely
• Produce julienne, brunoise and chiffonade cuts
• Apply knife techniques while preparing a roast poussin meal and accompanying dishes

Is this course right for you?

The course is listed as suitable for all levels, so it is intended for a broad range of learners rather than a specified experience band. Participation involves repeated knife practice and preparing several components of a meal.