StretchLearn Course
Master the five essential cuts, mise en place workflow, and knife maintenance in one practical beginner course.
Course Overview
This course walks you through the mechanics of professional knife work used in home and restaurant kitchens alike. You will learn how hand position, board technique, and cut selection directly affect speed, safety, and the quality of your finished dish. Each module combines clear technique instruction with hands-on mise en place practice so you develop muscle memory alongside knowledge.
Learning Outcomes
Demonstrate a safe pinch grip and curled-finger claw position consistently across all five essential cuts
Execute julienne, brunoise, chiffonade, bias, and batonnet cuts to a uniform size on vegetables and herbs
Break down a whole chicken into eight pieces and fillet a round fish using a boning knife
Design and execute a mise en place workflow that sequences prep tasks for efficient service
Select the correct knife for a given task from a core five-knife kit and articulate why
Hone a blade with a honing rod and execute a full whetstone sharpening sequence
Curriculum Preview
Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.
Establish the physical foundations that make all knife work safe and efficient — how you hold the knife, position your body, and use your guiding hand.
Execute julienne, brunoise, chiffonade, batonnet, and bias cut to professional dimensions on vegetables, herbs, and proteins.
Use a chef's knife and boning knife to break a whole chicken into eight pieces and fillet a round fish, applying the same grip and claw principles to curved, jointed surfaces.
Build a practical five-knife kit, learn when to hone versus sharpen, and execute a full whetstone sharpening sequence.
Built for Application
This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.