Culinary Arts

What are the knife requirements?

The following knives, cutlery, and accessories are required for all program students. You are responsible for purchasing, storing, and caring for your own tools. You will be required to possess the tools listed below by the first day of the third week of the quarter entered. Have your own tools available for your use; don't rely on another student to provide you with tools. Instructor will give explanations and demonstrations during the first week of orientation class. If you are unfamiliar with these knives, please wait for chef's demonstration to purchase. Students should plan on having some sort of case or tool box to use for transporting knives. Your instructor will talk to you about these options during advising and during first week's demonstration.

Required for first quarter:

  • French/Chef knife – 8", 10", or 12"
  • Vegetable Knife – 3" (paring knife)
  • Vegetable Peeler – (metal swivel)
  • Sharpening Steel – 12" or larger
  • Thermometer (instant)
  • Wine opener
  • Bench Scraper – Dough Knife, Stainless Steel
  • Set of Measuring Spoons
  • Pocket Calculator
  • Boning Knife – 6" Straight Blade (stiff)
  • Spiral Bound Pocket Pad
  • Fine Point Permanent MARKER ("Sharpie")

Additional useful hand tools to acquire:

  • Parisienne Scoop
  • Offset Metal Spatula
  • Zesters
  • Tomato Shark
  • Scissors
  • Aspic Cutters
  • 10" Bread Knife
  • Oyster Knife
  • Ravioli Cutter
  • 12" Roast Beef Slicer
  • Fish Fillet Knife
  • Assorted Vegetable Knives