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Ard Knife-Cuts 101 Visual Model Set 1
- 11 polymer resin color-coded three dimensional cuts with matching 2-D layout
- A culinary Fact & Formula Card
- Booklet representing 16 other various preliminary & decorative cuts with detailed definitions and close-up pictures.
Knife Cuts 101, 3D Model Set I is a perfect addition to the tools your high school level of culinary students, for their basic skills and food preparation classes.
Join a growing list of high school and vocational school culinary and hospitality programs around the country who are using our knife-cut Model Sets. Many of these programs have included these sets as part of the starter knife kit required for each and every student.
For High School and Vocational School Culinary Programs (such as ProStart and C-Cap) and Secondary Culinary and Hospitality Programs/Schools.
** Also a great tool for your cooking class participants! **
Each unit consists of polymer resin three-dimensional models (color-coded to make it easier to identify and distinguish the cuts), names and definitions of standards, a two-dimensional layout to permit modeling, measuring and comparing cuts to exact sizes; and a culinary fact and formula card featuring many useful tips, facts, ratios and various culinary formulas; plus a booklet featuring close-up pictures and definitions of several other cuts. The products are hand-washable and compact enough to be easily stored in a book (knife) bag or tool box.
CULINARY INSTRUCTORS – High School Level Culinary Programs & Culinary Schools – We GUARANTEE you will get positive feedback from your students. Our Classic Knife Cuts Models are being used by many culinary programs at vocational schools and high schools nationwide. Plus, the model is invaluable for preparing for culinary competitions.
CULINARY STUDENTS – As part of your coursework, you will need to learn how to make consistent cuts that conform to the accepted culinary standards. These kits will aid you in that learning process and will serve as a valued reference throughout your culinary career. You will also find the consistency and uniformity of cuts you will learn from these models invaluable in your culinary competitions.
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