Culinary Management and Skills (H100, H116 & H134)

(2012) What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including baking, blanching, boiling, grilling, roasting, sautéing, simmering, stir-frying and more as he prepares three simple, “from scratch” meals:

(2020) What can you learn about different cultural groups of people through the lens of their cookbooks? A lot, as Professor Ken Albala illustrates by looking at two chicken recipes 200 years and a continent apart. Learn to cook a recipe from the 1748 French cookbook Le Nouveau Cuisinier Royal et Bourgeois, and another from The Can-Opener Cookbook of 1953.

(2014) As you move south to the milder weather of central Italy, watch a step-by-step demonstration on making pasta from scratch for a savory pappardelle with ragù Bolognese, along with a salad accompaniment of bitter greens that serves as a digestive, and a simple first course - stracciatelle soup.

(2011) A Matter of Taste takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by The New York Times for unforgettable and hyper-modern dishes such as "eel, violets and chocolate," "espuma of calf brains and foie gras," and "beer and truffle soup."

(2017) RAMEN HEADS follows Osamu Tomita, Japan’s reigning king of ramen, as he reveals every single step of his obsessive approach to creating the perfect bowl of noodles. He is relentless in his search for the highest-quality ingredients, as are his competitors. This delicious documentary also profiles five other notable ramen shops, each with its own philosophy and flavor, which exemplify different aspects of the ramen world. RAMEN HEADS provides a bite-size history of ramen’s historical roots, while giving an in-depth look at the contemporary culture surrounding this unique and beguiling dish.

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.