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Course Information
Family & Consumer Sciences
Knives and Smallware
In this course, the student will learn about knives and basic cutting techniques. The student will also learn how to select hand tools and cookware.
Carla Campbell
- Identify parts of a knife
- Use a knife properly
- Practice different knife cuts
- Maintain knives
- Select hand tools for specific tasks
- Select cookware for specific tasks
- Clean and sanitize small ware
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Bakery Cook - CTTC
- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC
- Hospitality: Food Handler - Introductory - CTTC
- Hospitality ProStart Certification
-Culinary Arts Access - ACF/NOCTI
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level