From taillage to chiffonade, quartering a chicken to cooking in parchment, filleting a fish to sauce-making, get a hands-on primer on more than a dozen fundamental knife and cooking skills.

WHAT YOU’LL LEARN

Sharpen your knives—and your skills—with this three-session class designed to give you greater consistency, confidence and precision in the kitchen. Understanding the correct way of holding and using a knife, you’ll start with basic vegetable cuts, progressing to julienne, chiffonade and other advanced skills, including learning how to break down and quarter whole chickens and fillet whole fish. Blanching, roasting and sautéing, emulsions and making sauces all promise to be game-changers in your kitchen long after the class ends.

TUITION INCLUDES
  • Application fee
  • Uniform
  • Tool kit
  • Books and supplies
  • “Family meal” prepared by culinary program students (weekdays)
CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.