Overview
 7 VHS Videos Culinary Institute of America
SAVE $50 Developed by the world-renowned Culinary Institute of America (CIA), this series of fine-dine server training videos are grouped in a specially priced bundle.
Titles in this bundle include:
- Table-Side Services: Introduction to Table-Side Cooking
- Table-Side Services - Appetizers, Soups and Salads
- Table-Side Services- Desserts, Beverages, Showmanship & Salesmanship
- Table-Side Services- Entrees: Boning & Carving
- The Art of Folding Table Napkins
- The Perfect Match - Wine and Food
- Sanitation is Not an Option
Table-Side Services: Introduction to Table-Side Cooking
VHS Video 31 Minutes Culinary Institute of America
Learn the techniques of cooking and plating table-side. This video, first in the four-part Table Side Services Series, teaches your staff what they need to know to add to the drama of table-side service, heightening the dining experience.
Successful table-side service requires concentration, presence and confidence. This video helps your staff develop those traits, as they:
- Discover how to prepare and properly use the guerdion with the required tools
- Observe techniques of cooking and plating in the dining room
- Learn what it means to "read the guest"
Table-Side Services - Appetizers, Soups and Salads
VHS Video 29 Minutes Culinary Institute of America
Learn how to prepare and present such dishes as Cesar salads table-side in this second video in the four-part Table Side Services Series. Teach your staff what they need to know to add to the drama of table-side service to your establishment, heightening the dining experience for your customers.
This lesson offers two points of view - what the server sees and what the customer sees.
Segments in the series include:
- Preparing table-side appetizers and salads
- Presenting table-side soups plated from a terrine and from a russe
- Tailoring the gueridon to prepare items for each course
Table-Side Services- Entrees: Boning & Carving
VHS Video 34 Minutes Culinary Institute of America
This video, third in the four-part Table Side Services Series, teaches your staff what they need to know to add to the drama of table-side service to your establishment, heightening the dining experience for your customers.
Have your servers prepare entrées table-side and give customers a visual show that will complement your cuisine's flavor.
Your staff will learn:
- A variety of styles, techniques and methods for table-side entrée service
- The importance of timing and efficiency
- Skills for boning fish and carving meat
Table-Side Services- Desserts, Beverages, Showmanship & Salesmanship
VHS Video 36 Minutes Culinary Institute of America
This video, fourth in a four-part Table Side Services Series, teaches your staff what they need to know to add to the drama of table-side service to your establishment, heightening the dining experience for your customers.
With table-side dessert service, your customers will leave your establishment feeling indulged, entertained and eager to return.
This video covers:
- A variety of dessert preparations, including Bananas Flambe' and Crepes Suzette
- Signature Coffees
- Preparation, flaming and presentation techniques
The Art of Folding Table Napkins
VHS Video 33 minutes Culinary Institute of America
 This fun video shows you how to turn everyday table napkins into artistic decorations.
Napkins folded in various shapes and designs can help to make any dinner table fun and festive. The little extras can help make your table look as good as your food tastes.
Easier to follow than written instructions, this live demonstration teaches step-by-step techniques for creating more than 200 napkin folds, covering the basics from simple to complex.
Some examples include:
- Bird of Paradise
- The Tavern
- The Fan
- and many more..
The Perfect Match - Wine and Food
VHS Video 25 Minutes Culinary Institute of America
This video emphasizes the importance that wine plays in the dining experience. With more and more people drinking wine, it's important to know the difference between Burgundy, Bordeaux and Beaujolais. "Red wine with meat and white wine with fish or chicken" is no longer the rule.
Demystify the world of wine and food paring with this video featuring three different settings - fine dining, bistro, and patio.
Topics covered:
- Study contrasting or complementary flavors, textures, and intensity.
- Discover the basics for guiding customers in making the perfect match of food with wine
- Receive clear instruction on wine service
- Learn the techniques for opening still and sparkling wines
- The art of decanting wines
- Proper serving temperatures
- Selecting of the appropriate glassware for wine service
Sanitation is Not an Option
VHS Video 32 Minutes English or Spanish Culinary Institute of America
 This video shows you how to protect your customers' good health through sanitation and food safety practices.
Your customers' and guests' safety should be your top priority-- that's why your entire staff needs to thoroughly understand the basics of good sanitation.
This tape will give you an understanding of:
- Principles of food cooling and storage
- The sources, origins, and symptoms of food-borne illnesses
- Simple sanitation practices to limit disease-causing microbes
- Examples of cross-contamination and steps to take to avoid it
 Simple personal hygiene practices which can greatly limit harmful disease-causing microbes
- The "time-temperature relationship" and "danger zone" concepts, as well as safe food-cooling techniques
- Storage practices for dry, perishable and frozen foods
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