02:09

Three Course European Menu Indian and Continental

01:54

Basic Contemporary Sauces

02:11

Basic Continental cooking indi conti

01:56

English Breads

02:01

Tamil Nadu Cuisine

01:27

BCTCA 3rd Year Halwai Preparation

01:42

RAJASTHANI CUISINE

02:10

A Glimpse Behind the Breadmaking Process

02:42

SOUS VIDEO TECHNIQUE EXPLAINED BY THE STUDENTS OF CAI

00:58

Cruise Line Bulk Plating

01:12

Making of Tandoori Fruit Chaat - A Behind-the-Scenes Look

00:43

A Behind the scenes look - Beetroot cutlet with Pineapple Salsa

00:42

Roasted Chicken - Behind the scenes look

00:58

Making of Delicious Continental Dishes

00:54

Making of Danish Pastry

00:35

Tart Making - A Behind-the-Scenes Look

00:36

Behind-the-Scenes of Cake Preparation

01:09

HOSTING THE STUDENTS OF SSIM

00:28

Dummy Wedding Cake preparations by the Students of CAI

01:07

DIVE INTO THAI CUISINE AT CAI

02:57

Thin Soups Preparation

03:32

Stews and Casseroles Preparation

05:02

Sous-Vide Preparation

02:15

Bulk food plating preparation

03:08

Basic Salads and Dressing Preparation

02:01

Quick Breads Preparation

02:17

Basic Contemporary Sauces

03:18

Italian breads preparation

01:36

Ice Carving Internal Examination

01:42

CCCBCS Course Bread Sticks ,French Baguette, Pineapple, upside down

02:35

Karwar Cuisine Preparation

01:19

PGDCA Course Pastry and Petit Fours.

01:11

Delectable Confectionery

01:11

PGDCA BAKERY EXAM

01:04

CONTINENTAL CUISINE

01:45

Witness BCTCA 2nd year student's journey through continental flavors at CAI!

03:45

Tandoori Appetizers Preparation

03:59

Andhra Cuisine Preparation

01:17

BLACK FOREST CAKE PREPARATION

02:39

ARTISAN BREADS PREPARATION

01:52

MELTING MOMENTS & BULLS EYE

02:36

ENGLISH TEA CAKE & WHOLE WHEAT ROLL

03:59

Spa Cuisine

01:11

CROQUETTES

01:34

CHARCUTERIE PRACTICAL SKILLS

01:31

BACON WRAPPED CHICKEN MEDALLION

01:04

ASIAN SATAY STATION

00:59

INDONESIAN SATAY STATION

01:26

ICE CARVING SKILLS

01:28

HOT APPETIZER BULK IDENTICAL PLATING

01:16

BULK DESSERT PLATING CRUISE STYLE

01:18

BASIC ORIENTAL COOKING SKILLS

02:29

ASSORTED DANISH PASTRIES

01:13

ASSORTED DANISH PASTRIES DISPLAY

01:37

BREADS DISPLAY BY STUDENTS

02:18

AUBERGINE PROVENCAL

01:29

ARTISTIC BREADS

01:43

CONFIT OF CHICKEN LEG

01:48

EGG PREPARATIONS 2

02:01

EGG PREPARATIONS 1