Knife Skills, Deboning & Filleting has moved to the Recreational Division at The International Culinary Center. Handling a knife with dexterity and skill is not simply the mark of culinary accomplishment, but its very basic building block. Accomplished knife skills will save time and effort and can help make the difference between a successful outcome and a letdown. It’s the reason why we recommend taking this course prior to taking any of our other Specialized Italian courses.
During our new 3-session series you’ll learn how to debone a chicken, fillet any kind of fish and create edible portions. You will become immersed in food preparation from the ingredients and equipment to storage and sanitation.
So put on those chef’s whites and learn the basics from our accomplished Chef-Instructors, at your own personal workstation, in our new Italian kitchen.
UNIT 1 – knife identification, handling, sharpening and care and basic cuts like slicing julienne and dicing
UNIT 2 - basic cuts like dicing onions and shallots, chiffonade, creating citrus supremes (lemons and oranges) and intro to tournage
UNIT 3 - cutting cucumber ribbons, deboning chickens, creating edible portions, filleting fish

Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.

Schedule 1: Evening Schedule
Mondays & Wednesdays, 5:30pm – 10:30pm

Start	End	Price
February 18, 2009	February 25, 2009	$525

Schedule 2: Saturday Schedule
Saturdays, 9:30am – 2:30pm

Start	End	Price
May 30, 2009	June 13, 2009	$525