Women’s perspectives on the role of Judaism and feminism in modern life.
Languages: English
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Joining Metals
This program is an excellent introduction to the methods of joining metals. It discusses the advantages of welding over non-welding methods and details both fusion and non-fusion methods. Students will gain insight into the required equipment and operating procedures, preparation of materials for welding and specific safety considerations. Non-fusion methods such as Soldering, Brazing, Bronze Welding and Spot Welding are outlined. Fusion methods such as Shield Metallic Arc Welding, MIG, TIG and Oxy Acetylene are demonstrated. Specific joints, such as Butt Joints and Filet Joints are explained.
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Keeping a Job
You’ve done the research, interviewed fantastically and walked into a great job. Now you need to prove yourself. We look at staying in the job and avoiding ways of losing it. We cover: understanding your workplace, knowing your work, goal-setting and fitting in with the workplace culture. We show that understanding the company vision and how the company operates and communicates is as important for a new employee as understanding the specific tasks of the job. This is a must-see for all students about to enter the job market.
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Trouble in the Family
Addresses the question: Do cultural and religious differences within Judaism threaten collective and community integrity?
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Leading the Pack: Innovations in Food Packaging
In this fascinating, informative program, we look at 10 innovative food packaging products including: biodegradable plastic, winners of the Packaging Council of Australia industry awards, plastic bags that ‘breathe’ like paper and packaging techniques of the future. Following extensive research with teachers, we explore the technical and creative aspects of the innovations, along with the factors that have driven their development. Throughout the program terminology such as “aseptic”, “active”, “environmental” and “modified atmosphere” packaging is explained.
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Looks Good Enough to Eat: Food Presentation
It’s one thing to make a nutritious meal, but whether it looks good enough to eat is another. This program examines the techniques used to present food in its best light and focuses on the relationships between color, texture and taste. It is presented by chef Brendan Hill A.S.C.C.A., who demonstrates how to transform the presentation of a bland looking dinner by making minor changes to the main ingredients.
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Macromolecules One: Carbohydrates, Lipids and Nucleic Acids
With the aid of high quality graphics and animations, this program covers three major categories of biological macromolecules: carbohydrates, lipids and the nucleic acids RNA and DNA. It clearly explains the structure and biological roles of each type of macromolecule and examines similarities and differences between them, using many biological examples. The first of two programs on the subject, ‘Macromolecules 1’ is essential viewing for all senior biology students.