Culinary Management and Skills (H100, H116 & H134)

Cakes, custards, choux pastry, and more.

Knife skills, roasting, frying, sauces, and more.

American, Asian, Mediterranean grilling, and techniques for specific meats and vegetables.

The new benchmark for professional baking education, presented by Chef Gail Sokol, the DVD series provides invaluable video of all essential professional baking techniques and practices.

Shows 30 fundamental culinary techniques guaranteed to improve a chefs skills and increase production. Includes vegetable preparation, flavor enhancers, and ingredient preparation and handling.

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.

Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes.

Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes.

Presents the components, fundamentals, and categories of making salads which are carefully arranged rather than tossed, and the making and presentation of hors d'ouevres, appetizers, and condiments.

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.

Chef Harvey Rosen demonstrates techniques and tools used by garde manger chefs to create garnishes, centerpieces, etc., as part of the fine art of food presentation.

Cooking fundamentals for the experienced or beginning chef, covering 4 cooking techniques including the principles of the technique, an overview of each technique and recipes.

Provides a comprehensive lesson in the principles, standards, and practices that define outstanding service.

Helps restaurant servers understand the elements of good wine service, including how to recommend wines that will complement specific types of foods or circumstances and techniques for serving wine.

The Perfect Server DVD offers a comprehensive look at what it takes to provide top-notch service in a restaurant environment.

Culinary Institute of America. This program takes a close look at recipe costing, a central tool used in controlling food costs.

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.

As North America has become more ethnically diverse, so have our palates. This program looks at how big companies are taking aim at the exotic trend.

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?

Charts the exotic course of a food revolution that has cut a swath through staid family and national traditions and altered the course of the global economy.

What's the story of your food? By providing a "big picture" view of our food system, Nourish reveals the many ways that food connects to our environment, our health and our communities.

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.