Lessons

These preview videos represent a video summary of multi-video instructional lessons that will be accessible once course access has been granted.

GCI - Culinary Lenses

GCI - Dive Right In

Selecting a Basic Knife Set
Steaming Fundamentals
Eggs | Anatomy, Boiling & Scrambling
Handling a Chef's Knife
How to Preserve Vegetable Pigments
Eggs | Frying, Basting & Poaching
How to Cut Using a Chef's Knife
Submersion Cooking Methods
How to Make an Omelet
Knife Sharpening with a Whetstone
How to Make a Frittata
How to Steam Eggs
How to Steam Vegetables
Cooking Vegetables in Water

GCI - Food Active

Wheat & Gluten
How to Make Bread | Basics
Stages of Bread Making
How to Shape an Epi

GCI - Food Roots

Salad Greens | Selecting & Preparing
How to Preserve Vegetable Pigments
Vinaigrette Basics
Cooking Vegetables in Water
How to Steam Vegetables
How to Roast Vegetables

GCI - Edible Stories

GCI - Perfecting Spice

How to Season w/ Salt | Plant-Based
How to Use & Cook w/ Herbs | Plant-Based

GCI - Creative Techniques

How to Stir-Fry | Plant-Based
Introduction to Stir-Frying | Plant-Based
Preparing for Plant-Based Grilling
Steaming Fundamentals
How to Make Roux
Rice Basics
How to Preserve Vegetable Pigments
How to Sweat Ingredients | Plant-Based
How to Make Béchamel Sauce
Cooking Rice | Steaming & Boiling Methods
Submersion Cooking Methods
How to Make Velouté Sauce
Cooking Rice | Pilaf Method
How to Make Tomato Sauce
The Risotto Method
How to Make a Butter Sauce
How to Cook Grains
How to Roast Vegetables
How to Make Hollandaise Sauce
How to Make Polenta
How to Make Pan Sauce
How to Steam Vegetables
Cooking Vegetables in Water
Pan Tossing
How to Grill (Plant-Based)
How to Vary Risotto
How to Sauté | Plant-Based

GCI - Culinary Finance

GCI - Redefining Meat

How to Make Stock | Fundamentals
How to Pan Fry
Submersion Cooking Methods
How to Select Pasta
Poultry Fundamentals
How to Buy & Store Fish
How to Make Dark Stock
Pan Tossing
Combination Cooking Fundamentals
How to Cook Pasta
Beef | Premium Cuts of Steak
How to Roast Chicken
Cooking Fish Fundamentals
How to Make Short Stock
How to Sweat Ingredients
Braising | Combination Cooking
How to Make Fresh Pasta | Laminated Pasta
Prepping Premium Steaks for Cooking
Enhancing Basic Roast Chicken
How to Pan Fry Fish
How to Make Broth
How to Sauté
Stewing | Combination Cooking
How to Cook Premium Steaks
How to Make Veal & Beef Stock
Searing
Pot Roasting | Combination Cooking
How to Roast Prime Rib
How to Bread & Batter Foods
Steaming | Introduction
How to Shallow Fry & Deep Fry
Steaming | Basics
Introduction to Stir-Frying
How to Stir-Fry
How to Make Fresh Pasta | Plant-Based

GCI - Business of Food

GCI - Cake and Bake

Basics of Quality Chocolate
Wheat & Gluten
How to Make Crêpes
How to Make Bread | Basics
Stages of Bread Making
How to Shape an Epi

GCI - Entrepreneurial Exploration

GCI - Point of Departure

How to Cook Dried Legumes
How to Make Tomato Sauce

GCI - Art of the Menu

GCI - Fill Up My Cup

GCI - Safe Food

GCI - Food Focus

GCI - Eat and Be

GCI - Events & Catering

The Pilaf Method | Plant-Based
The Risotto Method | Plant-Based
How to Vary Risotto | Plant-Based
Rice Basics
How to Cook Grains
How to Cook Dried Legumes
Salad Greens | Selecting & Preparing
Cooking Rice | Steaming & Boiling Methods

GCI - Eat. Ate. Create.

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