CIA Culinary Training DVDs

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Culinary Training DVDs by the Culinary Institute of America at Cornell University

This extensive collection of culinary training DVDs available through the CIA extends beyond the classroom into the professional kitchen. They offer the perfect solution for chefs, restaurant owners and managers in search of cost-effective quality training. By deepening the knowledge and understanding of cooking fundamentals through The Culinary Institute of America's Culinary Arts Training DVDs, you and your staff will improve overall skills and become much more versatile and creative culinary professionals.

  • $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
    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.
  • $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.
  • $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.
  • $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).
  • $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.
  • $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
    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.