Part of Course: Culinary Arts 1 and 2 Model Unit Overview /
Details A comprehensive instruction of knives and common small
tools. Identification, application, proper use and storage is
critical to student success. Knife and small tool safety and
good technique should be an emphasis in any food service and
hospitality course. - 5 Days A. Identify and demonstrate proper
use of knives and small tools. B. Demonstrate knive sharpening
and proper storage. C. Understand small tools, proper use and
techniques. D. Identify correct equipment for use in recipes and
formulas. E. Understand correct procedures and policies for
knife and small tool use. Lessons in this Unit In this section,
we will examine all knives found in a commercial kitchen along
with correct definitions and uses of the knife. There are three
activities to help all students understand the knives and the
correct way to use such an important tool in the kitchen. -
Class Period - 110 Minutes Making sure that guests dine in an
inviting atmosphere is the t