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Knife Skills

Professional Vegetable Cuts

45 lessons · 4 quizzes · Certificate of completion · Chef Eric Arrouzé

Professional Vegetable Cuts

The Professional Vegetable Cuts course is an advanced culinary training designed for chefs, culinary students, and serious home cooks who want to refine precision, speed, and consistency in vegetable preparation.

This 100% online course focuses on classic and French vegetable cutting techniques used in professional kitchens. You will learn how to execute accurate, uniform cuts that improve cooking results, workflow efficiency, and presentation standards.

Through structured lessons, demonstrations, and practical exercises, you will develop the technical confidence required to perform vegetable cuts efficiently during prep work and service.

Classic & French Vegetable Cuts

Master 15 essential vegetable cuts including slicing, dicing, bâtonnet, paysanne, mirepoix, julienne, and tourné. Each cut is demonstrated with a focus on accuracy, uniformity, and professional execution.

Structured Advanced Training

4 lessons divided into 40 focused topics, supported by 32 instructional videos. The course progresses from foundational cuts to advanced French techniques used in professional kitchens.

Hands-On Practice & Resources

Apply each technique through practical recipes and assignments. The course includes a 77-page professional handbook, 2 cheat sheets, and quizzes to reinforce learning and improve retention.

Certification & Professional Value

Earn a Certificate of Completion after successfully completing quizzes with a minimum score of 70%. This course is ideal for culinary professionals seeking to strengthen essential preparation skills.

Learn more about Chef Eric’s professional training →

Course content

  1. Resources/Cheat-Sheets
  2. Recipe Evaluation Card
  3. 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
  4. 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
  5. Assignment 1: Basic Vegetable Cuts
  6. 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
  7. Recipes to Practice Intermediate Vegetable Cuts
    1. Potage Julienne d’Arblay
    2. Ham Rolls with Vegetable Macédoine
    3. Russian Salad
    4. Vegetable Jardinière
  8. Assignment 2: Intermediate Vegetable Cuts
  9. French Vegetable Cuts
    1. Paysanne Cut
    2. Mirepoix
    3. Tourné Technique
    4. Practicing Tourné
    5. Quiz French Vegetable Cuts Quiz
  10. 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
  11. Assignment 3: Advanced Vegetable Cuts
  12. Quiz Knife Skills & Vegetable Cuts Final Quiz

Cook it: recipes for this course

Orange 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 BeansSmoked Bacon Green Bean BundleRecipeSmoked Bacon Green Bean Bundle
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