eHospitality Institute’s
Culinary Arts
Educator Special
ENHANCED TRAINING TOOLS
Now with free shipping and handling in U.S.A.
The Foodservice Learning Solutions
contain the collective wisdom of the prestigious faculty,
and world-renowned alumni of
The Culinary Institute of America,
the world’s premier culinary college.
Each FLS package contains program-specific DVDs plus an accompanying program-specific CD-ROM, which includes:
Click on an Area of Study below to learn more and view course demo.
American Lamb Makes the Plate
Foodservice Learning Solutions
Run time: 22 minutes
View a Sample Video Clip
American Lamb offers a wide range of culinary possibilities no matter the foodservice venue. American Lamb “Makes the Plate” Learning Solutions will help you to better familiarize your students with this underutilized protein.
Focus:
Highlights of the accompanying Training CD include:
Basic Kitchen Preparation
Foodservice Learning Solutions
©2007
Run time: 2+ hours
View a Sample Video Clip
All chefs can benefit from improving their skills and increasing their production — and in this DVD, students learn 30 fundamental culinary techniques guaranteed to help them do both. Basic Kitchen Preparation brings both traditional and contemporary methods straight from the classrooms and kitchens of The Culinary Institute of America.
Focus
The Basics of
Sauce Making
Foodservice Learning Solutions
©2002
Run time: 90 minutes
View a Sample Video Clip
The new extended Basics of Sauce Making Foodservice Learning Solutions package combines the training information in The Culinary Institute of America’s existing series titles — Brown, White, Tomato, and Emulsion Sauces — with an accompanying CD-ROM that will make the most of your educational investment.
Brown Sauces
Tracing all the way back to Carême’s classic method, brown sauces have been both a culinary staple and one of the greatest tests of a chef’s skills.
Focus:
White Sauces
From classic to contemporary cuisine, the right white sauce can make a dish distinctive and memorable.
Focus:
Emulsion Sauces
Making an emulsion sauce that doesn’t separate distinguishes the novice from the true professional.
Focus:
Tomato Sauce
Beloved and versatile, tomato sauce lends itself to countless variations that can add interest to a menu.
Focus:
Captivating Confections
Foodservice Learning Solutions
©2002
Run time: 2+ hours
The innovative, comprehensive Captivating Confections Foodservice Learning Solutions package combines the information contained within The Culinary Institute of America’s — Filled Chocolates, Hand-formed Chocolates, and Brittles & More, together with an accompanying CD-ROM that will further enrich your students learning experience.
Filled Chocolates
View a Sample Video Clip
There are two main advantages to making your own confections, freshness and the ability to customize flavors and textures.
Focus:
Hand-Formed Chocolates
View a Sample Video Clip
Making their own confections is a way of putting your students future operations one-step ahead of their competition.
Focus:
Brittles & More
View a Sample Video Clip
Handcrafted chocolates and candies call for specialized techniques and ingredients. Understanding the production process allows students to create signature confections that are sure to leave an impact on their customers.
Focus:
Cooking Methods
Foodservice Learning Solutions
©2003
Run time: 6+ hours
The new Cooking Methods Foodservice Learning Solutions package combines the quintessential training information from the three DVDs below — with accompanying downloadable training materials on a CD-ROM that will make the most of your educational investment.
Dry Heat Methods
Volume 1
©2004
Run time: 2+ hours
View a Sample Video Clip (Grilling)
Broiling — Baking — Roasting — Grilling
Some cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior.
Learning the essentials is essential to your students careers. They will gain the skills and techniques needed to compete in today’s culinary world, make themselves and their future operations more successful.
Grilling
Mastering grilling is important to customers and to the bottom line. In this section, student’s will:
Broiling
Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and attention to detail in execution. In this section, students will:
Roasting
Despite the changes in professional cooking over the last decade, students need a thorough understating of the basics. Within this section, they will:
Baking
By deepening their understanding of this all-important cooking technique, your students will enhance their overall skills. During this section, students will:
Dry Heat Methods
Volume 2
©2004
Run time: 2+ hours
View a Sample Video Clip (Pan-Frying)
Stir-Frying — Deep-Frying — Pan-Frying — Sautéing
The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once students have developed these skills, they can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.
Sautéing
This popular high-heat cooking method quickly adds flavor to selections and versatility to your students skill set. This section will help students:
Pan-Frying
In this section, students will explore the basics of pan-frying items ranging from vegetables to meats to poultry.
Focus:
Deep-Frying
Who isn’t occasionally seduced by the crisp crunch and savor of fried foods? In this section, students will:
Stir-Frying
Students gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in future operations.
Focus:
Moist Heat Methods
©2004
Run time: 2+ hours
View a Sample Video Clip (Braising)
Steaming — Submersion — Braising — Stewing
Moist-heat techniques, steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering, rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are keys to a mastery of moist-heat methods.
Steaming
This moist-heat cooking method is gentle enough for delicate foods and versatile enough to add flavor and interest.
Focus:
Submersion
Expand your students culinary talents and knowledge by developing a more profound understanding of this moist-heat technique. During this section, students will:
Braising
Students explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting their customers and enriching their bottom line.
Stewing
Your students will take their culinary skills to new heights through the implementation of this moist-heat cooking method. During this section, they will:
Culinary Knife Knowledge
Foodservice Learning Solutions
©2004
Run time: 4+ hours
The new Culinary Knife Knowledge Foodservice Learning Solutions package combines the fundamental training information from The Culinary Institute of America’s two DVDs — Knife Care and Knife Skills — with accompanying downloadable training materials on a CD-ROM that will make the most of your educational investment.
Knife Care
View a Sample Video Clip
The ability to select, handle, and care for a knife is one of the hallmarks of a professional and the knives they use will become as important to them as their fingers. Teach the essential knowledge for proper knife handling and care.
Knife Skills
View a Sample Video Clip
Maximize profitability and yield through an increased knowledge of knife skills. Teach the fundamental techniques and money-saving procedures.
Garde Manger
The Art & Craft of the Cold Kitchen
Foodservice Learning Solutions
©2002
Run time: 90 minutes
View a Sample Video Clip
The resourceful Garde Manger: The Art & Craft of the Cold Kitchen package contains information from The Culinary Institute of America’s — Composed Salads, Presenting Appetizers and Hors d’Oeuvre, and Condiments titles with an accompanying CD-ROM that will enhance your students learning.
Composed Salads
Contrasting colors, flavors, texture, and temperature all play a role in the arrangement of a composed salad.
Focus:
Presenting Appetizers & Hors d’Oeuvre
An essential training companion for anyone who handles Garde Manger functions.
Focus
Condiments
Condiments are the “workhorse” of Garde Manger — tart, spicy, or pungent, these items boost the flavor of any dish.
Focus:
Pork: Beyond the Chop
Foodservice Learning Solutions
Run time: 20 minutes
View a Sample Video Clip
Pork is a popular menu item used in breakfast, lunch, dinner, and appetizer menus throughout all facets of the foodservice industry.
Pork: Beyond the Chop Learning Solutions will introduce your students to this popular versatile protein.
Students will:
Highlights of the accompanying Training CD Include:
|