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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.eduWhat 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
Importance of proper knife
handling. Safety techniques in the kitchen.
Maintenance and care of knives.
Techniques for sharpening knives.
Types of sharpening stones.
Maintaining sharpness for efficient cutting.
Basic vegetable cuts.
Tubers and their cutting techniques.
Types of potato cuts.
Techniques for uniformity.
Uses in different recipes.
Cutting techniques for different fruits.
Enhancing presentation.
Applications in culinary dishes.
Preparation methods.
Classifications and variations.
Key aspects for a perfect stock.
ngredients 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
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.