Welcome from Chef Andy

Knives are considered one of the most important tools for the chef in the kitchen. In some countries, you may only use knives in the kitchen from a certain age. Chefs typically have a range of knives in their tool kit, and each knife has a specific use. Using a knife for its correct use will ensure as a chef, that you are able to prepare food correctly and safely.

It is a highly skilled chef that can cut, chop or fillet fast, through lots of practice, and the safe use of their knives. It is not recommended to share your knife set with others, as you will choose a knife that suits you personally. A good sharp knife makes a chef’s job easier and safer.

As I always say, “The chef’s knife is your best friend in the kitchen!”

Enjoy the course with me.

Chef Andy
Group Executive Chef – International Culinary Studio

Aim of this course

The aim of this Knife Skills course is to introduce you to the safe and correct use of knives and cutting equipment when working in the kitchen environment. You will learn how to maintain and care for knives and other cutting equipment and develop an understanding of the importance of the safe handling of knives in the kitchen.

Learning outcomes

Upon completion of this course, you will be able to:

• Identify different types of knives and cutting equipment.
• Select the appropriate knife or cutting equipment for use.
• Maintain, care and correctly store knives and cutting equipment.
• Prevent injury through the correct use of knives.
• Carry and handle knives correctly.
• Clean, wash, sharpen and store knives and cutting equipment.

Assessment criteria

Upon completion of this course you can:

1. Identify the different types of knives and cutting equipment and uses.
2. Explain the importance of correct and safe use of knives and cutting equipment.
3. Describe the different ways to clean, maintain and store knives and cutting equipment.
4. Identify relevant age restrictions specific to the use of cutting equipment.
5. Demonstrate the ability to make use of various cutting techniques.