All businesses are exposed to some level of risk, but when a natural disaster strikes they can suddenly face a variety of unexpected and often extraordinary situations. What happens in a matter of seconds can sometimes take years to rebuild. The 2011 earthquakes in Christchurch, New Zealand and the 2009 bushfires in Victoria, Australia demonstrated how devastating natural disasters can be for small businesses. This investigative-style program explores the human cost for businesses affected by natural disasters, but also many of the logistical aspects, such as assessing property damage, dealing with insurers, monitoring finances, relaunching a business and creating disaster preparation plans.
Grade levels: Senior High (10-12)
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Operations Processes
At the very heart of business operations is the production of products or services – the input of raw materials, human resources and capital, and the transformation process that turns input into output. Operations extend also to areas such as transport of raw materials, distribution of products or services, advertising and marketing, finance and management. This program examines operations using four different case study businesses in New Zealand and Australia, and also explores unpacking operations, inputs, the transformation process, outputs and operations, productivity and competitiveness.
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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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Floods: Natural Hazards
Floods can cause enormous devastation that has lasting social, psychological, economic and environmental impacts on a community. Flooding can also be a seasonal weather event that helps sustain life across many ecosystems. In this interview led program we look at the causes and consequences of the 2005 flood event in Carlisle, UK, the 2011 flood event in Queensland, Australia, the impact of climate change and flood management and mitigation alternatives. We talk with engineers, including an environmental engineer, hydrologists, a senior advisor for emergency risk management, and the Chief Executive of the Carlisle City Council.
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Attachment
This program includes both historical and current research methods and models of attachment behavior. We examine Bowlby, a British psychologist, psychiatrist and psychoanalyst, notable for his pioneering work in attachment theory. An excellent resource for studies in both academic and applied psychology, this program explores Bowlby’s ’44 juvenile thieves’ study and the effects of separation, patterns of attachment, behaviorism, nurturance as well as security, and insecure-resistant and insecure avoidant children.
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National Parks
National Parks conserve the natural beauty of a region with unique landscapes, flora and fauna for present and future generations. But what qualifies as a National Park? In this excellent program we examine Yellowstone National Park, The Lake District and Kakadu National Park and the challenges they face. It provides a brief history of the National Park movement, the growth of tourism and its impact, the conflicts between recreation and conservation, mining and conservation, environmental and economic needs as well as various interest groups including local and indigenous communities. This program is an ideal resource for students in geography, environmental and cultural studies.
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Eco Pioneers: A Case Study of Bega
The town of Bega, on the south coast of NSW is working to transform their town into a sustainable community. Through the work of “Clean Energy for Eternity”, this program follows Dr Matthew Nott as he charts their journey into solar PV, wind power and the local council’s exploration of tidal energy. This program provides a useful case study on environmental sustainability for senior geography students.