Featuring a dynamic and thriving café business, this video documents the process of establishing a small business in a competitive market. In telling their story, the owner-operators highlight the many personal, practical and legal considerations involved in starting a business, and identify the factors that have been critical to their early success. Topics covered include: personal features needed to start a business, identifying and planning business opportunities, assessing and monitoring the target market, establishing a competitive advantage, cost control and financial management.
Subjects: Specific Career Information
-
Developing New Food Products
We follow the development of the 3 new food items; the reduced fat muesli bar – Sonya mixes up a recipe in the lab, Samantha’s marketing team ensures it’s exactly what the kids want to buy and Steve’s engineers trial the bar in the pilot factory before it is manufactured on a large scale; high fiber/fiber white bread – a rare breed of corn contains a special fiber that is now added to white bread; healthy margarine with canola oil which contains Omega-3 fatty acids which prevents bowel cancer.
-
Cookies and Crackers
This video provides an inside look at mass production inside Arnott’s biscuit factory, showing stages of processing and manufacture. Topics include food additives are examined using two types of biscuit dough; use of fat for a short texture; how biscuits are shaped, cooked and hygienically packaged on the production line; quality assurance checks for contamination; food technologists developing new products.
-
Cotton Processing
Topics covered include spinning, weaving, dyeing, quality assurance, the design process, marking up, cutting and marketing.
-
Cooking Utensils
This video demonstrates the types, uses and maintenance of many essential cooking utensils. We look at knives, cutting board, peelers, juicers, whisks, spoons,ladles, and colanders.
-
Computers in Food Technology
Topics examined include market research, how consumer trends are analyzed using bar coding and loyalty card schemes and using the New Foods Database to assess the competition; the test kitchen,use of on-line databases and spreadsheets to instantly assess the nutritional qualities and costs of test recipes; food safety, tracing the causes of food poisoning using DNA extraction and database analysis; labeling, how the En-label program helps manufacturers comply with legal labeling requirements.
-
Careers in Hospitality
This video is aimed at the student interested in a future in the hospitality industry and facing a choice between private college, TAFE and university. We look at each institution, focusing on a student taking the course, rather than the institution. We find out what led each individual to make the choice they did, and what their prospects for the future are.
-
Clothing Design & Manufacture
Surveying the market to find what is wanted and what fashion will dictate. Topics include cotton factory visit, bonds, spinning, knitting, dyeing, cutting, design and use of computers.
-
The History of Bread
Angie, student reporter, takes us on a journey into history. We see the first risen loaf baked in an Egyptian courtyard 6000 years ago and how the ancient Greeks and Romans respected this basic food. We learn how, in Medieval times, the wealthy ate off plates of bread while many around them starved. The impact of the Industrial Revolution is examined, through to present day mass production, and gene technology in the future. The video explores society, culture, politics, war, and technology, and concludes, full circle, with a baker who uses the same recipe as that used in Ancient Egypt. Relevant to Ancient History, Food Technology, Society and Culture.
-
Chemistry of Cooking
Chef and RMIT lecturer Louis Ferguson illustrates the following physical and chemical changes in cooking as he whips up an egg sponge; topics discussed include aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, crystallization.