In today’s hospitality lesson, students focused on preparing various cuts of vegetables, specifically exploring six different techniques. They discussed methods such as julienne and brunoise, demonstrating their understanding of how to create different shapes like squares and triangles for presentation. The lesson also included a practical component where students practiced cutting techniques using a chopping board and knife, emphasizing the importance of technique for both aesthetics and cooking. Finally, they prepared to apply these skills in real cooking scenarios, enhancing their knowledge of vegetable preparation.