معلومات المقرر

Course Description:
This course introduces students to the fundamental principles and theoretical foundations of knife skills, including the types, functions, and proper handling of knives and related tools. Topics include the identification and correct use of kitchen equipment, various vegetable and fruit cuts, the handling of herbs and spices, and methods of preservation and jamming. Students will also gain theoretical knowledge of red and white meats, as well as seafood—covering the basics of fabrication, deboning, and filleting. Emphasis is placed on food safety, knife maintenance, and proper storage techniques essential to professional kitchen operations.

 

Course Objectives:
This course provides students with a comprehensive understanding of knife and tool handling, combining theoretical knowledge with practical application. Students will learn correct knife care, sharpening methods, and precise cutting techniques, mastering a range of cut dimensions. The course covers the fundamentals of animal protein fabrication, including meat types, slaughtering principles, marbling, fat distribution, and muscle structure, as well as seafood processing, deboning, and filleting. In addition, students will study vegetable and fruit cutting techniques, preservation methods, and ways to prevent discoloration. The course also examines contemporary culinary trends and their influence on modern preparation and presentation methods. Teamwork, communication, and collaboration are emphasized as essential professional kitchen competencies.