The program explains how triangles can be classified by side length and by angles, introducing the mathematical names. It then names and illustrates the different types of convex quadrilaterals.
Producers: VEA Group Pty Ltd
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Measurements of Physical Activity
The National Physical Activity Guidelines were introduced by the Australian Government to offer guidance and options for moderate-intensity physical activity, which are both achievable and sustainable across gender, socio-economic and occupational groups. This program illustrates the key principles outlined by the guidelines and offers a comprehensive and objective approach to various methods of measuring physical activity. Interviews and a variety of sports and activities footage further assist with addressing the concepts of the program.
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Macromolecules Two: Proteins and Proteomics
Macromolecules Two completes our coverage of biological macromolecules by examining the structure and function of proteins. We also introduce and explain the Proteome. Proteomics, or the analysis of protein structure and protein interactions, is defined and the tools of Proteomics are explained with graphics and footage from a Proteomics laboratory. An example of an application of proteomics, the development of the anti viral drug Relenza, is also examined.
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Making Photographs
Making Photographs explores all aspects of photography – its beginnings, its purposes and uses, its rules and its role in the media. This program is an excellent resource for students who are beginning to study photography or who want to develop greater depth in their understanding and practice.
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Introduction to Programming: Unlocking the Secrets
Introduction to Programming explores the basics of creating computer programs. We begin with a look at creating algorithms and the fundamental instructions and processes available to all computer languages. And then we look at the process of writing and compiling a program using a specific computer language. No particular computer language is favored in this program. This program is a great introduction for students interested in programming.
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Investigating Food Preservation
Food preservation has come a long way since Coolgardi Safes and ice chests. Today, modified atmosphere packaging, cook-chill and UHT processes sit comfortably alongside more traditional methods such as canning, bottling and pickling. This program investigates leading food preservation methods such as dehydration, hot and cold thermal processes and the more controversial process of irradiation. Examples are drawn from pasta making, jelly making, boutique cook-chill production, modified atmosphere packaging and irradiation processes.
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It’s a Blast!: Chilling and Freezing in Food Production
This program looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products. This program looks at cutting edge technologies used to blast chill and blast freeze fresh and co…
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It’s a Chef’s Life
Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE (training institute for Jamie Oliver’s ‘Fifteen’ Resurant Australia), examines the food industry from her perspective as Program Manager of Cookery.
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Job Search in the 21st Century
What are the most efficient and effective ways of finding employment in the 21st century? This program provides valuable strategies on how to use the internet for job search, including searching employment sites and employer sites. Viewers will learn about the power of networking and how to apply for a job online.
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Jobs at the Cutting Edge: Careers in IT and T
The information technology and telecommunications industry is being heralded as a major growth area with current figures predicting a major shortage of skilled people in the next 10 years. As a constantly evolving industry with new jobs emerging everyday, it has much to offer for those considering their future careers. But where do you begin? Having an interest in computers is a good starting point, but there are many pathways and many options. This program looks at the range of career options in the ICT industry by profiling three different workplaces and the people that work there. It also examines the bigger picture via interviews with experts in the field.