Knife Skills

Learning Knife Skills is important for any student interested in becoming a culinary chef. This unit will introduce students to the finer techniques and skills involved with kitchen knives.

• Knife Type Presentation

• Knife Safety Presentation

• Knife Skills Presentation

• Lesson Plan – Knife Skills

• Construction of a Food Preparation Knife

• Basic Knife Parts

• How to Chop

• Keep Your Knife Sharp & Sharpening Tips

• Equipment Identification Handout

• Knife Cut Dimensions Handout

Garde Manger

Garde Manger involves presentation of cold foods. For example, salads, appetizers, vinaigrettes, vegetable carving, and sandwiches. Students will be able to learn how to present these fine foods of platters and plated items.

• Handout

• Garde Manger Presentation

• Lesson Plan

• Day 1 Garde Manger Notes

• Day 2 Garde Manger Notes

• Day 3 Garde Manger Notes

• Day 4 Garde Manger Notes

• Day 5 Garde Manger Notes

• Day 6 Garde Manger Notes

• Day 7 Garde Manger Notes

• Day 8 Garde Manger Notes

• Day 9 Garde Manger Notes

• Day 10 Garde Manger Notes

Baking and Pastry

In Baking and Pastry, teachers and students will be able to develop the skills necessary to utilize breads and related pastries in appropriate manners as they relate to preparing sophisticated culinary techniques.

• Baking and Pastry Lesson Plan

• Foccacia Bread Spreadsheet

• French Bread Spreadsheet

• Gallery Tour of Breads Student Critique Handout

• Scones Spreadsheet

• White Pan Bread Spreadsheet