Restaurant & Culinary Arts

The Art of Food Presentation – MEC 1038 To any good cook, a meal is more than food – it’s a form of visual self-expression. Demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art. 2007 ed. 22 min. DVD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$90

Culinary – FH 1042 Profiles three women who have stirred up successful careers in the culinary industry; a gourmet butcher who considers her trade an essential part of fine cooking; a commercial baker specializing in artisan breads; and an apprentice chef who plans to open her own restaurant. 2006 ed. 30 min. DVD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$110

Big Mac: Inside the McDonald’s Empire – FH 1063 A McDonald’s franchise owner often manages budgets and revenue in the millions of dollars. Looks at the history and business model behind the world’s largest food-service corporation, featuring a number of interviews and case studies. Operations manager Tyrone Davis runs six Connecticut restaurants and hopes to become an owner. A once-struggling store has built newfound profitability on frequent tour bus crowds. Former Four Seasons chef Dan Coudreaut talks about is mid-career move to the McDonald’s test kitchen. The company’s future in China is also explored. 2007 ed. 60 min. DVD. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$170

Restaurant Orientation – FH 1009 Shot in several popular Philadelphia locations, this DVD shows students what it’s like to work in the restaurant industry. The program is composed of short, quick sound bites by the people who know the business best; waiters, bartenders, chefs, hosts, managers, owners, etc. Comments run the gamut such as salary, hours, employee turnover, important skills sets, rewards and career opportunities. 2006 ed. DVD 14 min. .................... $70

 

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Orders will be serviced by DEV in U.S.A.  Enquiries to Steve Say -  filmo@filmo.com