Knife Skills with Butchery

Course review:

This workshop is designed to teach students how to use chefs’ knives with confidence and learn the correct methods of chopping and slicing which will mean time saved at home in the kitchen.

There will be some cooking involved, but knife skills are the main emphasis of the session.

Some skills covered in the Knife Skills Workshop and Knife With Meat and Fish will be practised and developed, although you do not need to have taken these courses to enrol on Knife Skills With Butchery.

Most of the food you prepare can be taken home; a light lunch is provided.

Typical Skills Covered: boning poultry, preparation of rack of lamb, boning shoulder and leg of lamb, turned vegetables.