Knife Skills and Stocks

From selecting and handling kitchen knives to preparing classical stocks, this program provides a structured introduction to the core skills every cook must understand before advancing to more complex culinary work. Throughout the course, students will develop confidence in the kitchen while learning how professional chefs approach preparation, technique, and ingredient handling. Each lesson focuses on practical skills that can be applied immediately in both home and professional kitchens. Topics covered include: • Understanding and selecting kitchen knives • Essential knife skills used in professional kitchens • Breaking down and butchering poultry and fish • Preparing foundational stocks including vegetable, chicken, veal, and fish stock By the end of the course, students will possess the core culinary techniques that support nearly every cuisine and cooking style. This course serves as the starting point for anyone seeking to build strong technical cooking skills and a deeper understanding of the craft of cooking.