Secondary Catalogue

With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed or cooked, the series illustrates that understanding how food works can help us eat healthier (and tastier!). The first episode profiles a variety of one of the world’s most popular fruits, the banana, currently under threat of extinction from a fungal disease. Visiting the scientists cultivating new varieties of disease resistant bananas, it appears that the perfect combination of flavour and texture is within their sights. The traditional craft of fruit preservation is supersized in the production of canned baked beans – and the team uncovers whether or not the process can actually increase the nutritional value of some canned goods. Physics and biology come into play in the science behind cooking the perfect medium-rare steak. A world of cascading chemical reactions is unveiled in a revolutionary new experiment that looks at how to get the flavour and texture of your steak just right. Show Less

With a team including a chef, chemist and dietician, this fun and fascinating 2-part series take a closer look at the foods we all love, with some surprising results. Exploring the latest scientific research behind how they are grown, processed or cooked, the series illustrates that understanding how food works can help us eat healthier (and tastier!). In the second episode, cutting edge science helps us to freeze fish so that they taste almost as good as when fresh. To see how far technology has come, a panel of sashimi lovers are subjected to the ultimate taste test: to see if they can taste the difference between fresh and cryogenically frozen kingfish. The scoop on why humans are hard-wired to desire junk food could be answered by the gelato-making process and a simple, mathematical formula. A specific ratio of carbohydrates, fats and salt can deliver the ‘bliss point’, targeting our brains’ reward system, and releasing the endorphins that makes us feel good. In stunning vineyards, sparkling wine is put under the microscope in the hope that every year will deliver a good vintage, and the chemistry of different hot and spicy foods provides some startling insights. Finally, a better understanding of some unusual crops could see them become the supermarket produce of the future. Show Less

The information on food packages and labels allows you to make informed choices about what you buy, thanks to requirements set by FSANZ. This video looks these twelve requirements in detail, covering how information about allergens, food additives, nutritional information and more, must appear on packaging. An informative and practical resource for senior secondary students studying food technology or tertiary students entering the hospitality industry. Show Less

Australia and New Zealand have some of the safest food systems in the world, thanks to FSANZ and the Food Standards Code. This video covers the four chapters of the Code, touching on topics such as food labelling requirements, allergens, characterising components and HACCP. An informative and practical resource for senior secondary students studying food technology or tertiary students entering the hospitality industry. Show Less

For all retail businesses balancing a cash float at the end of day, strong mathematical skills are crucial. This video explains how to count the cash in a register at the end of the day, including differentiating between different methods of sale and totalling up different denominations. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills. Show Less

Credit and debit cards are so convenient, which means that an understanding of card surcharges is crucial for retail employees. This video explains how different card types may have different surcharges and how a comparison of the actual cost of purchase can influence a customer’s buying decisions. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills. Show Less

Understanding the mathematical processes behind discounts is a crucial skill for working in retail. This video explains how basic division and subtraction calculations can be used to complement calculator skills to work out new prices of sale stock in a skate shop. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills. Show Less

Although technology enables easy and quick cash handling in many retail environments, a sound understanding of simple mathematics remains a helpful skill for working in retail. This video explains how mental maths can be used to ensure that customers are given the correct change for their purchases, even when the POS system is unavailable! Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the construction industry but needing to practise their numeracy skills. Show Less

Every retail employee should understand how their shifts work and when their breaks are scheduled. This video explains how to use simple mathematics to calculate the length of shift times and when breaks should be taken in order to complete a timesheet, including times in 12-hour and 24-hour format. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills. Show Less

Staffing is an enormous expense to hospitality businesses. Smart scheduling and rostering are crucial skills for employees to develop. This video explains how to use mathematical calculations to work out whether rostered staff will be able to finish their assigned tasks in time for the next schedule. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills. Show Less

Calculating stock quantities is a critical skill in retail, as it helps to ensure minimal overspending. This video demonstrates the mathematical thinking used to work out how much marketing collateral is needed for a retail marketplace sale weekend. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the retail industry but needing to practise their numeracy skills. Show Less

Following food safety regulations surrounding potentially hazardous foods is an essential skill for working in hospitality. This video explains the mathematical calculations that can be used to work out when food needs to be checked for temperature, and when it should be discarded to comply with health and safety regulations. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills. Show Less

To ensure a successful catering event, the dietary requirements must be included in the function brief. In addition to this, a little bit of mathematical thinking is required. This video demonstrates the thinking processes involved in calculating different quantities of food for a set menu. Exploring multiplication, division, subtraction and percentage calculations, the video contains clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but needing to practise their numeracy skills. Show Less

Front of house staff in the hospitality industry are often tasked with organising tables and seating plans for functions and events. This video walks through the mathematical processes involved in assessing various seating configurations to find the most economical way to seat guests at a large function. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills. Show Less

Accuracy in estimating and calculating food quantities is a crucial skill for working in the kitchen. This video demonstrates how to calculate the number of portions available from a given jug capacity and volume of gravy. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills. Show Less

Working out how to dilute cleaning solutions can be confusing when the units of measurements aren’t all the same. Unit conversion for ratios is an integral skill used in other hospitality contexts, too, both front and back of house. This video demonstrates how to scale liquid ratios to reach the desired volume. Clean, clear graphics show multiple methods and working out to assist learners at every step. A valuable resource for vocational learners interested in joining the hospitality industry but need to practice their numeracy skills. Show Less