Introduction
This hands-on short course will equip you with the essential skills to use kitchen knives safely, confidently, and hygienically. You’ll learn about knife anatomy, proper handling and storage, and key food safety practices.
The session includes practical guidance on sharpening techniques to help you maintain a precise, long-lasting edge. You will practise basic cutting skills on vegetables such as onions, focusing on efficiency, control, and safety.
To complete the class, the trainer will demonstrate how to bone a chicken, showcasing advanced knife control and appropriate knife selection.
You are encouraged to bring up to three of your own knives for sharpening during the session. You’ll leave with sharper tools and the knowledge and confidence to maintain them at home.
What will I Learn?
During this short course you will learn:
- How to hold and use a knife safely
- Basic cutting skills like slicing, chopping, and dicing
- How to cut vegetables safely and evenly
- How to keep your knives clean and stored correctly
- Basic food safety
- How to sharpen your knives
- How to keep your knives sharp at home
Information Session
Why don’t you come along to our next course info session to find out everything you need to start your learning journey? You can chat with our teachers, tour our facilities, learn more about the course, find out about the application process and get your questions answered by our course experts.
Find the next info session near you