Intake 37 students had an F&B Production practical class. In this week’s session, they had a cutting techniques lesson. They learned about 5 types of cutting techniques, specifically on potatoes which are Julienne, Brunoise, Batonnet, Paysanne, and Mirepoix. The students had their own turn to try each technique in cutting the potatoes and got scored by how perfect it turned. This class provides an important learning for the students especially those who want to focus their career in F&B Product. Have a lot of fun in learning, Girls!