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Knife Skills

$230 AUD

See Dates and Bookings Contact Us

Sunday 18 August 2024
10 AM - 4 PM

Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia


What You Learn

Essential cutting skills

How to use a knife effectively

How to sharpen and maintain knives

What You Get

Hands on training

Recipe notes

Certificate of attendance

Materials to Bring

Pen for note taking

We supply all equipment but participants may bring own knives to use in class

Dress Code

Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.



Through a combination of demonstration and hands-on experience, our Chef will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.

This class offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavour and texture of all dishes.

You will gain a greater understanding of how to select, use, sharpen and maintain their knives.

This course will cover a variety of different cutting techniques and how they are best used to optimize the flavour and presentation. From cutting, peeling and dicing vegetables including the essential techniques of julienne and chiffonnade, to slicing a piece of meat, boning a whole chicken and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.

On completion of this class you will receive a certificate of attendance.