Integral to the operations of any workplace is effective communication between all staff. It is particularly important in any area of health service delivery and care, including an aged care environment. Communication in the workplace takes a variety of forms, and this program looks at the areas particularly relevant to aged care, including verbal and non-verbal communication, formal and informal communication, conflict resolution and negotiation, and communication between staff, and between management and staff. This program will serve as a valuable training and professional development resource for all workers in an aged care environment.
Subjects: Specific Career Information
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Effective Wound Management
Safe skilled practice is central to the principles of nursing. With increasing demands for health professionals to strive for higher standards of care, many nurses are returning to the basics which underpin expert clinical practice in order to review and update their current knowledge and skills. Maintaining asepsis in acute wound management is just one of many basic skills which together create a solid foundation on which to build and support excellence in patient care delivery. This program has been developed with the purpose of marrying the principles of infection control with an aseptic – no touch technique thus promoting the optimum environment for wound healing. Chapters include: A basic overview of the physiology of wound healing; Preparing to dress an acute wound; Setting out the basic dressing pack; Performing an Aseptic No touch dressing technique
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Eliminating Bullying and Harassment From the Aged Care Workplace
Workplace bullying and harassment can be the downside to the caring professions. People working in Aged Care routinely provide love, care and support for the frail elderly but quite often they can be less than caring and supportive of each other. This program examines the definitions, types and ramifications of workplace bullying and harassment. The program will also assist employees to identify when they, and others, are being subjected to unfair workplace behaviour and, more importantly, what they can do to stop it and prevent its recurrence thereby creating a safer, happier and more productive workplace for all.
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Pork Production
What does it take to produce a continuous supply of safe, high quality pork products for the retail and export market? We take a look behind the scenes at the activities and processes used, from the farm to the processing plant. Topics covered include: the farm – housing, feeding, health; the abattoir – preparation of the carcass for processing; the boning room – processing methods, occupational health and safety, quality assurance (hygiene, HACCP), packaging. Suitable for students studying Food Technology 7-12 and Hospitality 11-12.
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Preparing Wood – FEWTEL
This program illustrates the six steps of preparing a piece of lumber for use in a woodwork project. It employs the acronym, FEWTEL, as a way of remembering the sequence of these steps: F: Face side; E: Face Edge; W: Width; T: Thickness; E: End; L: Length. A student using hand tools demonstrates each stage in the process, but mention is also made of the use of machine tools. In addition to the FEWTEL process, the video deals with how to minimize waste in the workshop and choosing the type and size of stock. Hand tools employed include the plane, the try-square, and the marking gauge. Care is taken to maintain proper safety procedure throughout the video.
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Food Preservation
This video looks at food preservation methods and the factors that cause food to spoil. Factors affecting food preservation are examined: reasons for preserving food; enzyme activity in food; methods for controlling growth and killing micro-organisms; environmental factors: hygiene and packaging.
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Powered Saws
With the table saw having its own video in this series, this program looks at three other machine saws in a typical school woodwork shop:
the band saw – changing and selecting of the blade, a demonstration of freehand sawing, the use of relief cuts and jigs, ripping, cross cutting, and angled cuts; the radial arm saw – demonstrations include the changing of the blade, proper stance by the operator, cross cutting and special cuts, such as the dado; the compound miter saw – how it is used to make square cuts, how stops can be clamped to the fence to make multiple cuts, and how to make mitered and oblique angled cuts. Safety issues and proper operating procedures are addressed. -
Planers
The surface planer, or jointer, is the first machine tool demonstrated, in this informative and entertaining video. The honing and changing of the cutter blades is shown as well as proper and safe operating procedure. More challenging cuts are demonstrated, such as the planing of thin, cupped or warped stock, as well as square planing and end planing. Special joinery requirements are shown in detail: rebating, chamfers, and bevels. “Dropping on”, using a template, is clearly illustrated. The program also focuses on the thicknesser, or planing machine. Planing to thickness and planing to width are both demonstrated on the thicknesser, as is the use of jigs.
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Medical Scientists at Work
3 videos of Scientists at work. Topics include BUG MEDCINE – Scientists are collecting insects and other bugs to see if they contain chemicals that will be useful for medicines; DATING WITH DNA – Scientists look at how some diseases can be carried on DNA and how this can be inherited; OLYMPIC FLU – How Scientists developed a vaccine that can work with any variety of flu.
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Mass Production of Food
This video shows how the following foods are produced: jam production, Pasta, Curries, sauces, mixes, soups; meat – prepackaged; apples – growing, harvesting, and processing; chocolate products, confectionary; coffee – blending, roasting, packaging.