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Culinary Management and Skills (H100, H116 & H134)
Shows proper knife handling and care, including: specialty knives (edge types, cutting surfaces, overview of related tools); safe knife handling and storage; sharpening and honing; and, sanitation (cleaning and sanitizing).
Learn the essential knowledge for proper knife handling and care, and discover the fundamental techniques used by the professional. Cover the guiding hand, vegetable cuts, meat fabrication, fish fabrication, poultry fabrication and knife care review.
The chefs, nutritionists, and researchers at the CIA take a fresh look at how to prepare food that is both healthful and flavorful. Discusses nutritional facts, food category basics, the health effects of certain foods, and methods for employing healthy foods and cooking techniques in everyday production. Includes several cooking demonstrations.
Culinary Institute of America. Focuses on the interplay among the three key activities of a restaurant (marketing, operations, and finance) and the people who support them (management, guests, and owners) to better understand the business of a restaurant.
Explores the U.S. commercial food industry, examining corporate control of supply and market. The film seeks to demonstrate how the incentive for corporate profit can overwhelm consumer health needs, as well as the livelihood of the American farmer, the safety of workers and the environment.
Documents the trend of unlabeled genetically-modified foods which have become increasingly prevalent in grocery stores. Unravels the complex web of market and political forces that are changing the nature of what we eat. Explores organic and sustainable agriculture as alternatives to large-scale industrial agriculture.
Director and concerned father Jeremy Seifert is in search of answers. How do GMOs affect our children, the health of our planet, and our freedom of choice? And perhaps the ultimate question, which Seifert tests himself: is it even possible to reject the food system currently in place, or have we lost something we can't gain back?
Documents an entire school year at Frankford High School in Philadelphia with culinary arts teacher Wilma Stephenson, a tough and passionate teacher who shows her students how to work hard toward their goals as she prepares them to compete in a one-day cook-off where top chefs judge the students' skills and talents.