Family & Consumer Sciences: Culinary Arts KITCHEN AND
FOOD SAFETY This three-part series is filled with guidelines and tips, reminders, onscreen graphics, and explanations by authorities on food handling, food-related illness, and kitchen safety. Viewable/printable instructor’s guides are available online. Correlates to National Standards for Family and Consumer Sciences Education, National Health Education Standards, National Science Education Standards, and National Educational Technology Standards. A Meridian Production. (17–24 minutes each) © 2006 Preview Clip Online C o
Food Safety
The simple fact is most food-borne illnesses can be avoided by applying common sense at every meal and snack break. This video illustrates how to shop for the freshest foods, store them wisely, and pre- pare them correctly. $79.95 QGR35138 • DVD / VOD
Food-Borne Illness No one wants a burger with a side of salmonella or a taco topped with E. coli, but that’s what you can get when food isn’t prepared correctly. This video describes common—and serious—food-borne ill- nesses, how they’re spread, and how they can be prevented through careful food handling and proper food preparation. $79.95 QGR35139 • DVD / VOD
Kitchen Safety The kitchen is a warm and welcoming place, but there are dangers. Make your students aware of them with this video filled with examples and what- if situations. The first step to avoiding kitchen catastrophes is awareness. $79.95 QGR35140 • DVD / VOD
SAVE 30%!
Purchase the 3-part series today! List Price: $239.85
Special Discount Price: $167.90 QGR35137 • DVD / VOD
CATERING Restaurant Orientation
Composed of a kaleidoscope of fast-paced, highly informative sound bites, this program communicates the restaurant experience through the insiders who know it best. (14 minutes) © 2006 Preview Clip Online C o
“This fast-paced view of what it is like to work in a restaurant will be useful in high school career offices and for career units.”—School Library Journal Recommended by Curriculum Connections. $49.95 QGR36504 • DVD / VOD
Restaurant Economics: Understanding the Business of Restaurants This program from the Culinary Institute of America focuses on aspects of marketing, operations, and finance to help viewers make sense of the business side of running a restaurant. Cornell University’s Gregory X. Norkus is featured. Not available for preview. (2 hours) © 2005 $99.95 QGR36123 • DVD
Exceeding Expectations Even first-rate food won’t draw customers to a restaurant if the front-of-the-house staff gives only third-rate service. In this program, experts from the Culinary Institute of America demonstrate the essen- tials of exemplary service in a variety of settings, from fine dining to fast/casual. Not available for preview. (79 minutes) © 2006 $99.95 QGR36124 • DVD
Daily Café Operations This case study takes viewers behind the scenes at a well-run, successful café, exploring a typical day in the life of the business. Viewable/printable educa- tional resources are available online. (27 minutes) © 2005 Preview Clip Online C o $79.95 QGR35738 • DVD / VOD
Garde Manger This Learning Solutions set from the Culinary Institute of America shines the spotlight on what is arguably the most artistic specialty within the field of culinary arts: garde manger. A CD-ROM training guide is included. Not available for preview. One DVD (72 minutes) and one CD-ROM. © 2003 $250.00 QGR36117 • DVD
40
SKILLS This two-part series familiarizes students with the basics and the fine points of professional catering—menu preparation, kitchen practices, dish presentation, serving techniques, and more. Viewable/printable educational resources are available online. (25 & 28 minutes) © 2005 Preview Clip Online C o
Catering Skills: Setting the Scene A catered meal requires careful planning. This video immerses students in the world of commercial meal preparation, covering a wide range of strategic issues that professional caterers must consider. $69.95 QGR35735 • DVD / VOD
Catering Skills: Behind the Scenes Exploring an array of culinary skills, this video enables viewers to create dishes for a fully catered meal. Instruction from master chef Richard Dodson makes each concept easy to understand and put into action. $69.95 QGR35736 • DVD / VOD
SAVE 30%!
Purchase the 2-part series today! List Price: $139.90
Special Discount Price: $97.95 QGR35734 • DVD / VOD
New! No Accounting for Taste: Why We Eat What We Eat With help from a professional nutritionist and the wide-ranging opinions of everyday consumers, this program investigates the social, psychological, and biological factors that determine which foods we love or dislike. Specific topics include the concept of satiety and its role in food choices as well as the impact of culture, religion, lifestyle, peer relationships, and the media. Viewable/printable educational resources are available online. (17 minutes) © 2011 Preview Clip Online C ‡ $129.95 QGR44667 • DVD / VOD
c Closed Captioned ‡ Not Available in Canada Preview Clip Online Search on the program title or item number Search over 12,000 videos, watch FREE Preview Clips, and order online at
www.Films.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148