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This practical programme is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame...
It is estimated that 32 million school children consume up to 50% of their calories at school, contributing to the obesity epidemic among young people. This film takes a look at Tony Geraci’s sweeping,...
Educational film. Most foods that we purchase for every day consumption, and those that we eat a little less often, contain additives of various descriptions. In fact humans have been using food additives...
Noted documentary filmmakers Chris Hegedus and D.A. Pennebaker cover this, never-before-filmed test of France’s finest artisans as they work under constant scrutiny of master judges and the critical...
Video recordings of seven celebrated chefs holding in-depth culinary conversations with New York Times journalists.. Featured chefs include Jacques Pepin, Eric Ripert & Jennifer Carroll, , Daniel Boulud,...
Based on the book of the same name by Charles Clover, this is the first major feature documentary film to reveal the impact of overfishing on our oceans. It shows firsthand the effects of our global love...
Demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. Presented by two professional chefs who produce a variety of example meals, the...
DVD on food safety. Included in the package are training notes, together with downloadable resources including certificates of attendance for staff records.
Suitable for food technology and catering students, this programme highlights the potential hazards in commercial kitchens and explains how they can be avoided. It deals with: Heat - dealing safely with hot...
Chef Paul Merrett serves up another fascinating menu of recipes, science and fascinating food facts. In this fifth series he savours the flavours of peppers, honey, tea, bananas, milk, and onions.
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