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Culinary Training: The Art of Cutting

Take your cooking skills to the next level as you delve into French cutlery, seasonal cooking, and vegetable-cutting techniques.

A chef prepares a plate

Gain professional cooking techniques from FERRANDI Paris

In this four-week course, you’ll master the basic techniques of vegetable cutting, including slicing, julienne, brunoise and more.

You’ll learn to execute precise and efficient cutting gestures, essential for producing beautifully harmonious dishes that bring out the best that vegetables have to offer.

Throughout the course, you will benefit from world-class culinary training from FERRANDI Paris, a leader in gastronomy education for over 100 years.

Perfecting vegetable cutting

You will begin by acquiring an in-depth understanding of French cutlery and its applications in the kitchen. You will learn how to choose, sharpen and maintain your knives to improve your culinary art, ensuring the safety and precision of every cut.

You will then immerse yourself in the art of cutting vegetables, incorporating techniques that will enhance your culinary creations. These skills will enable you to create dishes that are both aesthetically pleasing and delicious.

Master basic cooking techniques

Learn to master and develop other basic cooking techniques in your recipes. You will be working on tomato-based recipes. You’ll learn how to glaze your vegetables just like in top restaurants.

Learn to appreciate locavorism and seasonal cooking

Finally, you’ll learn to appreciate the importance of seasonality and the locavore movement, making sustainable culinary choices that reflect local and seasonal availability. You’ll understand how these principles apply to professional cooking and improve the flavour and nutrition of your dishes.

By the end of this course, you will not only have mastered the techniques of cutting vegetables, but you will also have acquired a thorough knowledge of the tools and skills needed for sustainable and tasty culinary practices.

Syllabus

  • Week 1

    Cooking equipment

    • The word welcome is written on a set of mixed paint colors.

      Course welcome

      Learners will discover the players involved in this training program. This space also allows them to introduce themselves.

    • The cutlery

      Knives are the essential tools of every cook, whether amateur or professional. In this section, you'll learn about the history of cutlery, historic French manufacturing and how to care for and maintain your knives.

    • Image of three knives on a wooden cutting board surrounded by food.

      Knives family

      This section contains a lot of information about the different types of professional cooking knives, as well as the accessories that are regularly used for cutting and slicing vegetables.

    • Small interconnected black balls

      Reflect & Connect

      Take some time to share with other learners and to think about the key points of this first week.

  • Week 2

    Basic cutting techniques

    • Chef's Toque surrounded by vegetables with an explosive effect

      Ready for Week 2

      Get ready to master the classic cuts of different types of vegetables and acquire practical skills essential for professional cooking. This module emphasizes the precision and importance of cutting techniques.

    • A basket of vegetables

      Vegetables

      This section focuses on the world of vegetables, exploring their origins, classifications and culinary uses. This fundamental knowledge paves the way for mastering cutting techniques and enhancing culinary creativity.

    • Cut red onion that falls vertically

      Basic cuttings

      Mastering basic cuttings is essential for any chef. From precision to consistency, these techniques ensure professional presentation and optimal cooking results, forming the foundation of culinary artistry.

    • Other cutting techniques : Turning

      Turning vegetables involves shaping them into smooth, oval forms with a turning knife for even cooking and refined presentation, blending traditional craftsmanship with culinary elegance.

    • Image of a network of black balls

      Reflect & Connect

      Take some time to share with other learners and to think about the key points of this first week.

  • Week 3

    Basics cookings

    • Drawing of a happy cook holding a saucepan

      Ready for Week 3

      The ‘basic cooking’ section explores interesting techniques to use as white and brown glazes. Cook with the cuttings you've just learned.

    • A plate of glazed carrots

      Basic cooking techniques: glazing vegetable

      Vegetable glazing, white or brown, involves cooking vegetables with water, butter, sugar, and salt. White glazing highlights their natural color, while brown adds caramelized tones, ensuring a glossy, flavorful, and elegant finish

    • Drawing of a cook stirring in a saucepan. Pastel yellow background.

      Variation in cooking techniques

      Discover how precise techniques and subtle preparations enhance flavors and elevate dishes, focusing on key culinary methods that blend tradition and creativity.

    • Small interconnected black balls

      Reflect & Connect

      Take some time to share with other learners and to think about the key points of this third week.

  • Week 4

    Greening your plates !

    • A green plate with vegetables representing the planet earth

      Ready for Week 4

      Discover how to embrace locavorism and seasonality in your cooking. Learn to select local, fresh produce, explore preservation methods, and create recipes that respect nature's rhythm while enhancing flavors.

    • Four trees for four different seasons

      Seasonality

      Seasonality in cooking means using ingredients at their peak freshness and flavor. By focusing on what's in season, you support local agriculture, reduce environmental impact, and enjoy the best produce year-round.

    • Two women walking in a local market

      Locavorism

      Locavorism is the practice of consuming locally produced foods to reduce environmental impact, support local farmers, and enjoy fresher, seasonal ingredients, promoting sustainable and community-focused eating habits.

    • A variety of fermented and marinated foods on a wooden table

      Current preservation techniques

      Freezing, sterilization, and lacto-fermentation are essential preservation methods. They ensure food safety, extend shelf life, and retain flavors, offering practical solutions for sustainable cooking practices.

    • Old recipes book

      Recipes

      Discover the art of seasonal cooking with a recipe for each season! Embrace fresh, local ingredients at their peak, and learn how to create dishes that celebrate nature’s changing flavors year-round.

    • Reflect & Connect

      Congratulations on completing this training course! You've acquired essential knowledge to excel in the culinary arts. Let's put those skills into practice and enhance every dish you create.

When would you like to start?

Start straight away and join a global classroom of learners. If the course hasn’t started yet you’ll see the future date listed below.

Learning on this course

On every step of the course you can meet other learners, share your ideas and join in with active discussions in the comments.

What will you achieve?

By the end of the course, you‘ll be able to...

  • Identify the different knife families
  • Describe the origins and history of French cutlery
  • Explore basic vegetable cutting techniques
  • Classify the origin of vegetables around the world
  • Apply basic cooking techniques
  • Develop good habits when it comes to choosing your vegetables
  • Identify the origins or your favorite products
  • Explore new recipes

Who is the course for?

This course is designed for anyone wishing to master the art of vegetable preparation, whether for professional or personal reasons. It’s an excellent opportunity for passionate cooks to improve their skills and explore new culinary techniques.

The course will be of particular interest to:

Amateur cooks: Those who have a passion for cooking and wish to deepen their knowledge and skills in vegetable preparation.

Catering professionals: Cooks working in catering establishments looking to perfect their vegetable cutting and presentation techniques.

Hospitality students: Those taking cooking or gastronomy courses who want to acquire specific skills in vegetable preparation.

Healthy cooking enthusiasts: People interested in a balanced and varied diet, who want to learn how to prepare vegetables in a creative and nutritious way.

Who will you learn with?

Alexander  Dreyer

Chef instructor in cuisine chez Ferrandi
Groupe international

Who developed the course?

Ferrandi Paris Logo

Ferrandi Paris

FERRANDI Paris, a prestigious institution in the field of hospitality education, is a member of the Conférence des grandes écoles. It is dedicated to cultivating excellence in gastronomy and hospitality, grooming elites to be actors of renewal in France and abroad.

What's included?

This is a premium course. These courses are designed for professionals from specific industries looking to learn with a smaller group of like-minded individuals.

  • Unlimited access to this course
  • Includes any articles, videos, peer reviews and quizzes
  • Tests to validate your learning
  • Certificate of Achievement to prove your success when you're eligible
  • Download and print your Certificate of Achievement anytime

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