Food is a total sensory experience and good cooks try to engage all our senses with everything they produce. In this program we look at the creative skills and knowledge required to produce great food presentations in 3 different settings: an opulent function venue; a suburban hospital with many ethnic patient; a busy food training program. You’ll meet people who are passionate about the food they present and genuinely care for the gastronomic experiences of their clientele. Our three participants outline their diverse operations and their holistic approach to good food presentation. For them, food presentation is not just food on a plate, but a whole package.
Grade levels: Adult
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Communication Breakdown
This program looks at the nature of workplace conflict: what it is, how it occurs, why it happens and how to resolve conflict situations at work.
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Great Food Presentation Two: A Practical Guide
This program shows how to imaginatively prsent soup, pastry and terrine entrée platters, sushi, main courses of fish and chicken, and dessert.
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Workplace Negotiations
This program examines the role of negotiations in a work context and takes a detailed look at the stages of successful negotiation.
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Have a Nice Day: Working with Colleagues and Customers in Hospitality and Touris
This program addresses the core module Working With Colleagues and Customers. It covers Communication in Workplace, Providing Assistance to Customers, Maintaining Personal Presentation Standards and Working as a Team.
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Writing in the Workplace
This program provides an overview of the purposes and advantages of writing as a medium and the advantages and disadvantages of writing compared with speaking. It covers the following areas: defining writing, advantages and disadvantages of writing, five steps to writing, five ‘whats’ to writing, and presentation. By focusing on a melodramatic case study of a fictional restaurant and its staff, the program works through the steps to achieve success in workplace writing.
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If Only I’d…: Health, Safety and Security Procedures in the Hospitality and To
Employing a collection of dramatised scenarios, the program covers the competencies relating to workplace procedures in health, safety and security.
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Ageing Well
In this program we examine old age; what happens in the body and mind; its implications for every one of us now; and how we can each aim to reach a happy and healthy old age.
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Analysing Visual Text in Newspapers: Images and Meaning
Using ‘The Age’ as a case study of how to analyse the non-print text of newspaper images, it examines the production of photography, cartoons and graphic design, the process of choice and editorial decision making, how to critically analyse the meaning of these images and what shapes that meaning.
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Behavioural Interviewing
This program explores a relatively new method of job interviewing. Interviews are based on previous experiences of the applicant, combined with scenarios and examples that predict future behaviour. Employers can avoid the potentially nebulous strengths and weaknesses questions in order to focus on actual behaviours exhibited and the way an individual adapts to particular situations.