Kitchen Cuts, Stocks, and Basic Cooking Sofritos / Cooking Cuts, Basic Stocks, and Sauces
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Kitchen Cuts, Stocks, and Basic Cooking Sofritos / Cooking Cuts, Basic Stocks, and Sauces

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Format

Online

Schedule

10 hours

Language

Arabic

Duration

4 weeks

Price

€0

Institution

CETT Barcelona School of Tourism, Hospitality and Gastronomy
Description

In this course, you will learn to master knife skills, essential cuts, and the preparation of stocks and sofritos. This four-week, 100% online course is perfect for professionals and enthusiasts aiming to enhance their culinary techniques. With engaging videos and infographics, you’ll gain practical knowledge and earn a certificate upon successful completion of the final quiz.

Important Information:

  • Applications open: Anytime
  • Priority deadline: Anytime

If you would like to enroll multiple users or need more information about this course, please contact us!

toa@ie.edu
What you'll learn
  • ✔ Master knife usage rules and sharpening techniques.
  • ✔ Perform regular cuts and understand their applications.
  • ✔ Execute specific cuts for potatoes and fruits.
  • ✔ Prepare stocks with different classifications and applications.
  • ✔ Analyze and prepare sauces, focusing on ingredients, fat, and aromatics.
Course content
Module 1
Knife Handling Rules

Importance of proper knife

handling. Safety techniques in the kitchen.

Maintenance and care of knives.

Module 2
Knife Sharpening with a Stone

Techniques for sharpening knives.

Types of sharpening stones.

Maintaining sharpness for efficient cutting.

Module 3
Regular Cuts

Basic vegetable cuts.

Tubers and their cutting techniques.

Module 4
Specific Potato Cuts

Types of potato cuts.

Techniques for uniformity.

Uses in different recipes.

Module 5
Specific Fruit Cuts

Cutting techniques for different fruits.

Enhancing presentation.

Applications in culinary dishes.

Module 6
Stocks

Preparation methods.

Classifications and variations.

Key aspects for a perfect stock.

Module 7
Sofritos and Sauces

Ingredients and compositions.

Use of fat and aromatics.

Essential points for preparation.

WHO IS THIS PROGRAM DESIGNED FOR?

This course is designed for professionals in the gastronomic sector looking to improve kitchen efficiency and knife-handling skills. It’s also ideal for gastronomy students seeking a solid foundation in cutting techniques as part of their training, and cooking enthusiasts wanting to enhance their culinary skills at home. Whether you’re a professional or an enthusiast, this course offers valuable insights and techniques to elevate your kitchen proficiency.

Meet our instructors
Alberto Martínez Ripa

Alberto Martínez Ripa

Chef and Senior Technician in Catering

Alberto Ripa Martínez is the coordinator and professor of the Professional Chef Diploma at the University of Barcelona’s CETT. With extensive experience in the culinary arts, Alberto brings a wealth of knowledge to his students. His expertise in both practical and theoretical aspects of cooking and his dedication to teaching ensures that learners receive a comprehensive education in food safety, hygiene, and advanced cooking techniques.