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Restaurant Service, Management and Culinary Training Materials by the Culinary Institute of America at Cornell University. "Products That Deliver Results."

From basic and advanced culinary skills to breads and confections to service to management, the CIA's multimedia training materials and books are designed with you in mind. You can use them to introduce a topic, reinforce a technique, or as reference materials in your kitchens or training libraries. With over 60 years of expertise in culinary education behind our products, we give you information that is clear, concise, and results-oriented.

  • $97.00
    Restaurant Back Office Training (DVD) Restaurant Economics - Understanding

    Restaurant Back Office Training (DVD) Restaurant Economics – Understanding “The Business of Restaurants”

    A restaurant that serves incredible food while offering exceptional dining room service truly has the formula for success. But in today’s competitive foodservice industry, efficiently managing costs can make or break your restaurant or foodservice business.
  • $47.00
    Wine Service for Wait Staff (DVD)

    Wine Service for Wait Staff (DVD)

    A waiter with the confidence and knowledge to explain the restaurant’s wine list in great detail will not only enhance the customer dining experience immeasurably, but also increase the bottom line.
  • $47.00
    The Perfect Match: Wine and Food (DVD)

    The Perfect Match: Wine and Food (DVD)

    Enhance the knowledge of your staff, augment your menu through beverage recommendations, and gain a firm grounding on how to increase check values with the CIA's The Perfect Match: Food and Wine DVD.
  • $97.00
    Waiter Training: Exceeding Expectations (DVD) Service Tips & Techniques to Keep Your Customers Coming Back

    Waiter Training: Exceeding Expectations (DVD) Service Tips & Techniques to Keep Your Customers Coming Back

    Restaurant statistics show that close to 70% of customers return to a restaurant because of how they were treated. There are so many restaurants that serve quality food, yet lack in waiter skills and overall restaurant dining room service. To ensure success, restaurant must offer impeccable service that creates a memorable dining experience, so that customers will return while telling all friends and family. This awesome DVD will help you accomplish this.
  • $97.00
    The Healthy Palate (DVD)

    The Healthy Palate (DVD)

    The chefs, nutritionists, and researchers at the CIA take a fresh look at how to prepare food that is both healthy and flavorful. The Healthy Palate combines information from the Harvard School of Public Health, the USDA, and the Mediterranean diet.
  • $97.00
    Knife Skills (DVD)

    Knife Skills (DVD)

    It's important to develop superior knife skills to be truly successful in the kitchen. By studying and mastering the techniques demonstrated in The Culinary Institute of America's Knife Skills DVD, your staff will learn to reduce waste and cost while developing proper culinary skills.
  • $61.95
    Guide to Purchasing (Book)

    Guide to Purchasing (Book)

    By combining real-life situations in food industry purchasing with candid explanations of situations they have encountered over the years, Thomas Schneller and Brad Matthews have written an invaluable reference. Their vast knowledge of procurement makes this text rich with detail describing not only how to buy ingredients, but also how to purchase or lease equipment.
  • $97.00
    Moist Heat Cooking Methods (DVD)

    Moist Heat Cooking Methods (DVD)

    Moist-heat cooking styles include steaming, shallow poaching, deep poaching, cooking foods en papillote, and simmering-rely on liquid and/or water vapor as the cooking medium, stewing and braising. Monitoring cooking times and temperatures with heavy attention to detail and deciding doneness correctly are the keys to a mastery of moist-heat cooking methods.
  • $47.00
    Recipe Costing (DVD)

    Recipe Costing (DVD)

    Menu pricing and food costing could mean the difference between success and failure of your restaurant or foodservice business. The CIA's Recipe Costing DVD will help you uncover the secrets of controlling food costs while helping your operation make a much better profit.
  • $35.00
    Culinary Math, 3rd Edition (Book)

    Culinary Math, 3rd Edition (Book)

    Used by culinary professionals and students around the country, Culinary Math presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen.
  • $97.00
    Dry Heat Cooking Methods: Volume 2 (DVD)

    Dry Heat Cooking Methods: Volume 2 (DVD)

    In this DVD, the cooking styles presented on a fat or oil as the cooking medium. Since dry heat does help make food tenderer, anything prepared using these cooking methods must be naturally tender or should be prepared in a way that will add moisture. Once you have mastered these skills, you can begin the process of creating endless variations of dishes by employing dry-heat cooking methods.
  • $97.00
    Knife Care (DVD)

    Knife Care (DVD)

    Knives are among a chef's most prized possessions, and superior knife techniques are at the core of his or her success. Knives must be handled and stored with respect and care to help prolong their life ensuring safety and effectiveness in the kitchen.
  • $75.00
    New! Techniques of Healthy Cooking, 4th Edition (Book)

    New! Techniques of Healthy Cooking, 4th Edition (Book)

    Filled with time-tested and refined techniques for maximizing both nutrition and flavor, Techniques of Healthy Cooking, 4th Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.
  • $97.00
    Garde Manager (DVD)

    Garde Manager (DVD)

    Cold Kitchen = Hot Profits. The CIA's Garde Manger training DVD will explore ways to prepare and present a variety of dishes from the cold kitchen area that is sure to engage your customers.
  • $75.00
    The Professional Chef, 9th Edition (Book)

    The Professional Chef, 9th Edition (Book)

    "The bible for all chefs." — Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works.
  • $97.00
    Dry Heat Cooking Methods: Volume 1 (DVD)

    Dry Heat Cooking Methods: Volume 1 (DVD)

    There are various cooking methods that utilize a dry heat without oil or fat. The food is cooked either by a direct heat using a flame (broiling and grilling) or by and indirect heat from the oven (baking and roasting). These types of cooking methods result in an exterior with a delicious flavor and an interior that is delicate and moist.
  • $97.00
    The Basics of Sauce Making (DVD)

    The Basics of Sauce Making (DVD)

    This DVD covers emulsion, white, brown, and tomato sauces.
  • $97.00
    Basic Kitchen Preparation Methods (DVD)

    Basic Kitchen Preparation Methods (DVD)

    Enhancing your employees' kitchen skills increases productivity and most definitely improves food quality. The CIA's Basic Kitchen Preparation DVD teaches the fundamental standards required to succeed in a professional kitchen while gaining a thorough knowledge of ingredients and flavors. (With English and Spanish Sub-Titles).