It is estimated that over 2 million cases of food poisoning go unreported in Canada each year. This takes you through such topics as responsibility, microbiology and prevention of food borne illnesses. Interviews with Health inspectors, Microbiologists, Chefs and other food industry experts give you an overview of Food Safety and Sanitation…in understandable language. Ideal for professional food preparers, part time employees or the home cook, these programs will change how you handle and prepare food.
Subjects: Specific Career Information
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Real Life 101
Come along and explore “Real Life 101” with hosts Danielle, Darcy, Joe and Shawn . . . where we look at real people doing real jobs. During this fresh fast-paced series for teens that utilizes today’s music and humor to provide career guidance, you will meet successful people who really enjoy what they do for a living. They open up their professions for us to explore. (28 x 30:00)
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Hospitality Stories
This five part series provides a documentary style examination of the working lives of young hospitality professionals in a range of settings, from the 5 star hotel to the small local motel. (5 X 20:00)
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Hospitality
Interested in a career in hospitality? Get an insider’s perspective on what makes a good job application, a successful interview, what to expect in the induction process, and the type of assessments at the end of the probationary period in the hospitality industry. Interviewees also provide personal insights into the unexpected career paths that have led them to their current position in the industry.
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Manufacturing
Thinking about a career in manufacturing? Looking for some tips and advice on how to get started? Industry experts talk about what makes a good job application, a successful interview, what to expect in the induction process, and the type of assessments at the end of the probationary period in manufacturing.
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Business
Interested in a career in dynamic world of business? Get the insider’s perspective on what makes a good job application, a successful interview, what to expect in the induction process, and the type of assessments at the end of the probationary period. Interviewees also talk about the path their careers have taken to lead them to their current position in the industry.
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Health and Community Services
Thinking about a career in the challenging but highly rewarding health sector? Not sure where to begin? Industry experts talk about what makes a good job application, a successful interview, what to expect in the induction process, and the type of assessments at the end of the probationary period in manufacturing. Interviewees also give personal insights into the unexpected career paths that have led them to their current position in the health industry.
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Daily Café Operations: Day in the Life of a Café
A café culture is developing in our country with new cafes springing up on a weekly basis. There are many different types, but all cafés have similar underlying principles of what is involved in their day to day running. We take a look at Provisions Café and the daily operations a café undertakes such as; opening procedures, a typical day, café skills, café job qualifications, and closing procedures.
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Dealing with Difficult Customers
This program covers important principles in dealing with difficult customers within the customer service industry. Included are feature interviews with service and training professionals from Safeway/Woolworths, The Windsor Hotel Melbourne, Jennifer Allcorn – difficult customer specialist from Gordon TAFE, and the 2004 Best in Australia Industry Award winner, Melbourne restaurant Jacques Reymond. The program offers sound advice for dealing with difficult customers in an easy to understand and practical way. Various role plays are included to demonstrate points and interviews with professionals who work in a variety of areas within the customer service industry. It is an informative mix of expert knowledge with excellent examples on how to deal with difficult customers.
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Setting the Scene
In this program we look at different aspects of planning a menu: food combinations, special dietary needs and budgeting. We explain table setting, including the components, types of covers and folding serviettes and we’ll examine styles of service, and various aspects of serving the meal.