Series: Hospitality and Tourism
In this video we see how ageing is such an important part of making rum.
Most foods that we purchase for every day consumption and those that we eat a little less often contain additives of various descriptions. In fact humans have been using food additives for thousands of years, including salt, spices, colourings and flavourings. They are added for a variety of reasons, including to preserve, enhance flavour and boost nutritional value. The food additive industry turns over billions of dollars every year globally. This film looks at food additives, including colours, flavours, emulsifiers, gelling agents and stabilizers, preservatives and antioxidants, and processing aids. It delves into why different types of additives are used and common examples of each type. It features an interview with food scientist, Leif Lundin, who explains a range of information and ideas about the various aspects of food additives covered in this program. Using a range of footage and clear, concise narration, this film is an outstanding resource for senior learners at secondary level, and further education. It is a valuable production for anyone undertaking food and food technology related courses, as well as hospitality. Show Less
Our body does not function efficiently without the correct amounts of specific nutrients. Diet related diseases result from excessive quantities of some foods and their associated nutrients. Insufficient quantities of certain nutrients can also cause health related illness. This program explores the function of nutrients, the reason why we need to eat balanced nutritional foods, and what health problems may result if we do not eat properly. Show Less
Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more. Show Less
The hospitality industry is alive and growing worldwide. This programme provides a well rounded introduction to the industry ideal those interested in a career tourism or hospitality. Discussing the difference between commercial and non-commercial organisations, areas covered include; what is hospitality; working with people; hospitality establishments; key hospitality departments; and careers in hospitality. Throughout the programme we speak to hospitality employees, discussing how they as individuals contribute to the organisation as a whole. This programme is an ideal learning resource for people interested in career paths in this vibrant and rewarding industry. Show Less
Lee and Jai take you through the core principles of being a great hospitality team member.
Hazards in the kitchen come in all shapes and sizes, from knives and hot oil, to pressure cookers, refrigerators, cookers and microwaves. It's important for students to learn how to identify potential dangers and avoid them. This programme looks at the safe use of tools and equipment in the commercial kitchen. Show Less
This video deep dives into the guest journey and bar etiquette.
The team at Blackboard Training Academy run through the array of bar tools you are likely to encounter and what they are used for.
In this video we explain all the different types of bars and how they vary in service models.
This clip will explain what barrels are used for and how they alter the spirit.
We give you a quick run down on beer.
We give you a quick run down on non-alcoholic drinks.
We give you a quick run down on spirits.
We give you a quick run down on wine.
In this video we look into being efficient when make rounds of basic drinks.
This program focuses on the preparation of meals and their presentation. We first look at the range of knives used by chefs. Presentation and garnishes come next, including julienne vegetables, deep fried vegetable crisps, turned mushrooms, radish roses, fanned strawberries, segmented oranges and carrot curls. This program also demonstrates plating a meal, featuring an entree, two types of main course, and a dessert. Show Less
This video shows how beer is packaged up to be sold.
Explore why breakfast is so important! Engaging and creatively written, this video emphasises the benefits of breakfast for great physical and mental performance. Includes segments on breakfast facts, how body parts come alive from eating breakfast, great breakfast ideas, how to read the nutrition label, and more. Show Less
This instructive programme explains the "moist heat" cooking methods such as boiling, blanching, poaching, steaming, stewing and braising, as well as microwave cooking.
Tasting notes on Cabernet Sauvignon.
Everyday retail plays a part in our lives, whether it is grabbing a bite to eat, shopping for that perfect outfit or working in the industry itself. Retail is so common - it's hard to imagine life without it. This Australian-made, curriculum fit programme highlights the large number of jobs available in retail, and the range of skills required, as well as the specialty job options available. We hear from the Head of Programmes at the Australian Retailers Association and people who work within the industry. We also highlight the clearly defined pathways available in the industry and the large number of training courses available. Show Less
Discover the rewarding career opportunities of the hospitality industry. Get the inside scoop about jobs in hotel management and restaurants through engaging interviews with experts. Learn about the educational, personal and professional requirements of this field as well as why kindness and goodwill are essential for success. Show Less
Catering for an event or function needs careful planning and execution. This programme examines a range of areas relevant to event or function catering.
Tasting notes on champagne and sparkling wine.