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Videos and DVDs

Videos, DVDs and other media items are shelved by call number in the Media Stacks. Some of these items are available for loan, but most have to be used in the Library or in a classroom.

Items must be signed out from the Media Services desk (or, when the office is closed, from the Circulation Desk).

Click on the following links for automatic keyword searches of the RRC Library catalogue. Sort the results by "Publish Date Descending" to see the newest items first.

The canned searches are grouped into five topic areas:

  1. 1. Culinary Topics
  2. 2. Diet and Nutrition Topics
  3. 3. Food Service Management Topics
  4. 4. Safety Topics
  5. 5. Communication Topics

1. Culinary Topics

  1. American cookery. See Cookery, American
  2. Appetizers
  3. Artichokes. See Cookery (Artichokes)
  4. Asparagus. See Cookery (Asparagus)
  5. Baking
  6. Barbecue cookery
  7. Braising (Cookery)
  8. Bread
  9. Bread. See Cookery (Bread)
  10. Breakfasts
  11. Broiling
  12. Cake decorating
  13. Carving (Meat, etc.)
  14. Chafing dish cookery
  15. Chicken. See Cookery (Chicken)
  16. Chocolate. See Cookery (Chocolate)
  17. Clams. See Cookery (Clams)
  18. Coffee. See Cookery (Coffee)
  19. Cold dishes. See Cookery (Cold dishes)
  20. Competitions. See Cookery -- Competitions
  21. Condiments
  22. Confectionery
  23. Cookery
  24. Cooks
  25. Cream sauce
  26. Creole cookery. See Cookery, Creole
  27. Cutting
  28. Deep frying
  29. Desserts
  30. Dough
  31. Duck. See Cookery (Duck)
  32. Eggs. See Cookery (Eggs)
  33. Entrees (Cookery)
  34. Espresso
  35. Fish fillets
  36. Fish. See Cookery (Fish)
  37. Flour as food
  38. Foie gras
  39. Frozen foods. See Cookery (Frozen foods)
  40. Fruit -- Storage
  41. Fruit carving
  42. Fruit. See Cookery (Fruit)
  43. Frying
  44. Garlic. See Cookery (Garlic)
  45. Garnishes (Cookery)
  46. Icings, Cake
  47. Japanese cookery. See Cookery, Japanese
  48. Junk food
  49. Leeks. See Cookery (Leeks)
  50. Meat. See Cookery (Meat)
  51. Meringue. See Cookery (Meringue)
  52. Onions. See Cookery (Onions)
  53. Oysters. See Cookery (Oysters)
  54. Pasta. See Cookery (Pasta)
  55. Pastry
  56. Pates
  57. Pepper. See Cookery (Pepper)
  58. Peppers. See Cookery (Peppers)
  59. Poaching (Cookery)
  60. Poultry. See Cookery (Poultry)
  61. Quantity cookery
  62. Rice. See Cookery (Rice)
  63. Roasting (Cookery)
  64. Salad dressing. See Cookery (Salad dressing)
  65. Salads
  66. Salmon. See Cookery (Salmon)
  67. Sauces
  68. Sausages. See Cookery (Sausages)
  69. Sauteing
  70. Shellfish. See Cookery (Shellfish)
  71. Skillet cookery
  72. Soups
  73. Sourdough. See Cookery (Sourdough)
  74. Spices. See Cookery (Spices)
  75. Steaming (Cookery)
  76. Stews
  77. Stir frying
  78. Stocks (Cookery)
  79. Sugar art
  80. Terrines
  81. Tomato sauces
  82. Tomatoes. See Cookery (Tomatoes)
  83. Vanilla. See Cookery (Vanilla)
  84. Vegetable carving
  85. Vegetables -- Storage
  86. Vegetables. See Cookery (Vegetables)
  87. Yeast

2. Diet and Nutrition Topics

  1. Nutrition
  2. Vegetarianism

3. Food Service Management Topics

  1. Dishwashing
  2. Food -- Storage
  3. Food service
  4. Food service management
  5. Grocery shopping
  6. Kitchen utensils
  7. Restaurants
  8. Table service
  9. Wine service

4. Safety Topics

  1. CPR (First aid)
  2. Fire prevention
  3. First aid in illness and injury
  4. Food allergy
  5. Food contamination
  6. Food handling
  7. Food poisoning
  8. Food presentation
  9. Food spoilage
  10. Kitchens -- Fires and fire prevention
  11. Knives
  12. Shock
  13. WHMIS (Workplace Health Management Information System)
  14. Wounds

5. Communication Topics

  1. Business presentations
  2. Food service employees
  3. Group decision making
  4. Group problem solving
  5. Small groups
  6. Teams in the workplace