51ºÚÁÏ

This 1 hour practical lesson focuses on developing essential knife skills for food preparation, suitable for WJEC Hospitality & Catering and Food Preparation & Nutrition courses. Students will learn how to handle knives safely, practice key cutting techniques, and refine their precision when preparing vegetables.

Learning Objectives:

• Identify and practice key knife techniques.
• Understand safe knife handling and apply precision in cutting vegetables.
• Develop confidence in using professional knife techniques.

What to Expect

• Introduction to different knives and their uses, followed by demonstrations of fundamental cutting techniques (e.g., julienne, brunoise, chiffonade).
• Students will apply these techniques to carrots, focusing on uniformity and accuracy.
• Using a feedback checklist, students will assess each other’s work, considering consistency, safety, and technique.
• Discussion on challenges faced and how to improve knife skills for professional food preparation.

This lesson builds essential culinary skills while fostering confidence and precision in food handling.

Lesson 1 - Examing a Brief
Lesson 2 - Meeting the Needs of Young Diners
Lesson 3 - Making and Presenting Burgers for ‘City Eats Diners’
Lesson 4 - Identifying Nutrients in Dishes
Lesson 5 - Considering Environmental Factors
Lesson 6 - Specialist Equipment and Skills Audit
Lesson 7 - Portioning a Chicken: Jointing and Korean-Style Wings
Lesson 9 - Fresh Pasta Making - Tagliatelle