Sustainable environmental practices not only minimize an organization’s environmental footprint but there is also potential for significant bottom-line gains. This program focuses on environmental sustainability in hospitality where the focus in recent decades has been very much about efficient resource use, minimizing waste and maximizing productivity. Areas covered include identifying resources and environmental issues, compliance with regulations, and improving resource efficiency. Award-winning Melbourne-based Alto Hotel, Australia’s first carbon-neutral hotel, presents an excellent case study. Further expert comment is offered by an industry trainer from Kangan Institute’s Centre for Competitive Operations.
Grade levels: Adult
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Manufacturing
Environmental sustainability is about designing and implementing practices and processes within a workplace that do not waste or exhaust natural resources or cause ecological damage. This program focuses on environmental sustainability in the manufacturing and light industry, where technology and innovation have contributed significantly to greater efficiency in both resource use and productivity. Areas covered include identifying resources and environmental issues, compliance with regulations and improving resource efficiency. Award-winning Melbourne-based printing company, Vega Press, is an excellent case study and a range of its initiatives are examined. Further expert comment is offered by an industry trainer from Kangan Institute’s Centre for Competitive Operations.
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Office
This program focuses on environmental sustainability in an office environment where recent decades have seen major gains made in minimizing waste and using resources more efficiently. Areas covered include identifying resources and environmental issues, compliance with regulations and improving resource efficiency. Two experts offer a range of insightful comments, including a representative from a major regional waste management group, and an industry trainer from Kangan Institute’s Centre for Competitive Operations. This is an excellent program for students in various disciplines who are examining contemporary issues in today’s workplace.
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Philip Roth: Unmasked
Explore the life of Pulitzer Prize and National Book Award winning novelist Philip Roth, often referred to as the greatest living American writer. Goodbye, Columbus, his collection of short stories published in 1959, put the 26-year-old Roth on the map, and 10 years later, Portnoy’s Complaint propelled him into an international scandalous spotlight. Yet he steadily earned his reputation as a man of letters, commanding ownership of the Jewish-American novel and making Newark, New Jersey, a literary destination. Practically inventing the genre of factual-fictional autobiography, Roth’s thinly veiled Zuckerman books follow the protagonist’s path from aspiring young writer to compromised celebrity, and, lately, older man facing death. Roth’s career was considered declining by 1990 and then exploded with a dozen bestsellers in the past two decades, including Sabbath’s Theater (1995), American Pastoral (1997) and The Human Stain (2000). Philip Roth: Unmasked features candid interviews with Roth, who fulfills his promise to directors William Karel and Livia Manera to unmask himself, freely discussing very intimate aspects of his life and art as he has never done before.
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The French Chef: Julia Child Dinner Party Favorites
Cooking legend and cultural icon Julia Child re-introduced French cuisine to American kitchens in 1963 with the pioneering series THE FRENCH CHEF. Unlike anything ever seen on television before, it was entertaining and real in a way that influenced every culinary television program that followed. In her passionate, capable, and approachable way, Julia changed the way Americans cook, eat, and think about food. Julia presented the nuances of every recipe while also teaching her audience the basics of French cooking. Never afraid to make mistakes on camera, she used them to her advantage to show viewers a key to good cooking was confidence. This special collection of six original black-and-white episodes of THE FRENCH CHEF from the 1960s brings Julia back into the kitchen to teach cooks of all abilities how to prepare these French specialties that are still perfect for a dinner party today. As Julia herself said, “If I can do it, you can do it…and here’s how to do it! Bon appétit!”
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Fruit and Vegetables: Selection and Preparation
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavorsome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find this program an ideal introduction before progressing to “Vegetable: Cooking Techniques.”
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Vegetable: Cooking Techniques
Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavorsome for the knowledgeable chef. This appealing, practical program 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 grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
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Meat: Selection and Preparation
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to “Meat: Cooking Techniques,” this program has plenty to offer for those with a passion for cooking.
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Meat: Cooking Techniques
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat – all of which provide very different appearances, flavors and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
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Edgar Allan Poe’s The Raven
December 1959: Poe, a young writer, has locked himself inside his seedy Hollywood motel room. Astray in his projected memories, he gets a visit from a dark bird named, ‘Nevermore.’