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Knife Skills

Knife Skills & Vegetable Cuts

53 lessons · 5 quizzes · Certificate of completion · Chef Eric Arrouzé

Knife Skills & Vegetable Cuts

The Knife Skills & Vegetable Cuts course is a professional, 100% online training designed for food handlers, culinary students, and home cooks who want to master safe knife handling and classic vegetable cutting techniques used in real kitchens.

Throughout this course, you will learn how to hold and control a knife safely, organize your workstation efficiently, and execute basic, intermediate, and advanced vegetable cuts. Moreover, the training focuses on consistency, speed, and precision, helping you build confidence during prep work and service.

By the end of the course, you will apply professional knife skills through practical exercises and recipes, allowing you to translate technique into real cooking results while reducing injuries and waste.

Professional Knife Skills Training

Learn how to safely hold, guide, and control your knife while performing classic vegetable cuts. This course covers basic, intermediate, advanced, and French vegetable cuts used in professional kitchens worldwide.

Structured Course Content

13 lessons organized into 40 topics, supported by 32 instructional videos. Each section builds progressively to reinforce technique, accuracy, and workflow efficiency.

Hands-On Practice & Resources

Practice your knife cuts through real recipes and assignments. The course includes a 77-page handbook, 2 cheat sheets, and optional quizzes to help reinforce learning and track progress.

Certification & Extra Support

Earn a Certificate of Completion after submitting all quizzes with a minimum score of 70%. Optional one-on-one coaching is available for personalized guidance.

Learn more about Chef Eric’s professional training →

Course content

  1. Course EBook
  2. Resources/Cheat-Sheets
  3. Recipe Evaluation Card
  4. Kitchen Workstation Set Up
    1. Setting Up Your Kitchen Prep Station
    2. Mise en Place
    3. Knife Safety Skills
    4. How to Hold a Chef Knife and Position Your Guide Hand?
    5. How to Set Up a Cutting Board?
    6. How to Sharpen Knives?
    7. Quiz Getting Started Quiz
  5. Basic Vegetable Cuts
    1. Slicing – “Emincer”
    2. Dicing – “Ciseler”
    3. Chopping & Mincing – “Hacher”
    4. Rondelle and Decorative Rondelle Cuts
    5. Oblique Cut
    6. Lozenge Cut
    7. Chiffonade Cut
    8. Quiz Basic Vegetable Cuts Quiz
  6. Recipes to Practice Basic Vegetable Cuts
    1. What is a Persillade?
    2. Blanch Green Beans
    3. Green Beans Sautéed in Persillade
    4. Potato Leek Soup
    5. Vichyssoise Cream Soup
    6. Shepherd’s Pie
    7. Lebanese Tabouleh
  7. Assignment 1: Basic Vegetable Cuts
  8. Sticks and Dices Cuts
    1. Stick – “Bâtonnet ” Cuts Sizes
    2. Stick – “Bâtonnet ” Cuts Technique
    3. Dice Cuts Sizes
    4. Dice Cuts Technique
    5. Dicing a Potato
    6. Brunoise
    7. Macédoine
    8. Quiz Standard Vegetable Cuts Quiz
  9. Recipes to Practice Intermediate Vegetable Cuts
    1. Potage Julienne d’Arblay
    2. Ham Rolls with Vegetable Macédoine
    3. Russian Salad
    4. Vegetable Jardinière
  10. Assignment 2: Intermediate Vegetable Cuts
  11. French Vegetable Cuts
    1. Paysanne Cut
    2. Mirepoix
    3. Tourné Technique
    4. Practicing Tourné
    5. Quiz French Vegetable Cuts Quiz
  12. Recipes to Practice Advanced Vegetables Cuts
    1. English Boiled Potatoes with Chopped Parsley
    2. Potage Cultivateur
    3. Potage Ambassadeur
    4. Allumette Potatoes
    5. Tomato Julienne Salad
  13. Assignment 3: Advanced Vegetable Cuts
  14. Quiz Knife Skills & Vegetable Cuts Final Quiz

Cook it: recipes for this course

Pasta Dough in Food Processor or By HandRecipePasta Dough in Food Processor or By HandOrange and Pink Grapefruit Salad with Basil ChiffonadeRecipeOrange and Pink Grapefruit Salad with Basil ChiffonadeA rustic wooden dining table featuring a plate of vibrant blanched green beans tossed with chopped garlic and parsley persillade, alongside a copper skillet, small bowl of herbs, and formal silver utensils in a bright, sunlit kitchen.RecipeBlanched Green Beans Sautéed in PersilladeA rustic wooden dining table featuring a plate of vibrant blanched green beans tossed with chopped garlic and parsley persillade, alongside a copper skillet, small bowl of herbs, and formal silver utensils in a bright, sunlit kitchen.RecipeBlanch Green Beans
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