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The Etiquette Unveiled in Our F&B Class

In the dynamic realm of hospitality, the importance of an F&B (Food and Beverage) class extends far beyond the basics of table arrangements and grooming. While these skills are undoubtedly crucial, our F&B class at Swiss Educational College takes it a step further, delving into the world of culinary etiquette. An indispensable aspect of this culinary journey lies in understanding the nuances of cutlery – the types of forks and knives that elevate a dining experience to an art form.





The Art of Culinary Etiquette:

In the grand symphony of hospitality, every detail matters, and the choice of cutlery is no exception. Our F&B class is meticulously crafted to instill in students not only the knowledge of arranging tables with finesse but also the understanding of the significance behind each fork and knife on that elegantly set table.

Types of Forks and Knives:

Within the world of culinary etiquette, the variety of forks and knives is as diverse as the array of dishes presented in fine dining. Students delve into the specifics of each utensil, learning their unique purposes and when to employ them for specific types of foods.

  1. Salad Forks and Dinner Forks:

  • Salad forks, smaller in size, are designed for lighter courses.

  • Dinner forks, with a more substantial build, are used for the main course.

  1. Fish Knives:

  • Designed with a specific shape, fish knives facilitate the delicate handling of fish dishes.

  1. Steak Knives:

  • Characterized by a serrated edge, steak knives are tailored for cutting through meat with ease.

  1. Dessert Forks and Knives:

  • Smaller in size, these utensils are reserved for the sweet conclusion of a meal.

Why It Matters:

Understanding the proper use of each fork and knife is not merely a matter of tradition; it is a demonstration of respect for the art of dining. As future professionals in the hospitality industry, our students are equipped not only with practical skills but also with a profound appreciation for the cultural and aesthetic aspects of culinary service.

Conclusion:

In the multifaceted world of hospitality, our F&B class is illuminating the path toward excellence in both practical skills and refined etiquette. Beyond the meticulous arrangements of tables and personal grooming, the mastery of the types of forks and knives becomes an art form, transforming a simple meal into a symphony of flavors and elegance. At Swiss Educational College, we believe in shaping not just competent professionals but true connoisseurs of the culinary arts, where every piece of cutlery tells a story of sophistication and impeccable service.




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