Secondary Catalogue

Food, Hospitality and Personal Services


The Food Labelling Code

The Food Labelling Code

FSANZ and Food Safety

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...Show More
The Food Standards Code

The Food Standards Code

FSANZ and Food Safety

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,...Show More
Floats and Balances

Floats and Balances

Numeracy in Retail

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...Show More
Surcharges

Surcharges

Numeracy in Retail

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...Show More
Discounts

Discounts

Numeracy in Retail

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...Show More
Cash Handling

Cash Handling

Numeracy in Retail

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...Show More
Break Times

Break Times

Numeracy in Retail

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...Show More
Rostering

Rostering

Numeracy in Hospitality

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...Show More
Stock Calculations

Stock Calculations

Numeracy in Retail

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...Show More
Food Safety and Time Calculations

Food Safety and Time Calculations

Numeracy in Hospitality

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...Show More
Set Menus

Set Menus

Numeracy in Hospitality

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...Show More
Seating Plans

Seating Plans

Numeracy in Hospitality

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...Show More
Portioning

Portioning

Numeracy in Hospitality

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 More
Ratio

Ratio

Numeracy in Hospitality

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...Show More
Preparing Meat for a Basic Dish

Preparing Meat for a Basic Dish

Catering

This video demonstrates the methods on how to prepare a fillet of pork.
Preparing Vegetables for a Basic Dish

Preparing Vegetables for a Basic Dish

Catering

This video will demonstrate various cuts of vegetables to be used within a wide range of recipes.
Types of Rice and How They Are Cooked

Types of Rice and How They Are Cooked

Catering

In this video we will discuss different types of rice and their uses.
Preparing Fish for a Basic Dish

Preparing Fish for a Basic Dish

Catering

This video demonstrates the methods on how to fillet a whole sea bass.
Handling, Maintaining and Cleaning Knives

Handling, Maintaining and Cleaning Knives

Catering

This video demonstrates safe handling, maintaining and cleaning of a collection of knives.
How to Cut a Whole Chicken for Sauté

How to Cut a Whole Chicken for Sauté

Catering

This video demonstrates the methods on how to cut a whole chicken for sauté.
How to Cook and Finish a Basic Meat Dish

How to Cook and Finish a Basic Meat Dish

Catering

This video demonstrates how to cook and finish a basic meat dish.
Cooking a Basic Fish Dish

Cooking a Basic Fish Dish

Catering

This video demonstrates how to prepare a simple quick fish dish.
Cook and Finish a Basic Vegetable Dish

Cook and Finish a Basic Vegetable Dish

Catering

This video shows how to prepare a quick and easy stir fry with vegetables.
Chicken Chasseur Using Chicken for Sauté

Chicken Chasseur Using Chicken for Sauté

Catering

This video will demonstrate one way to use chicken on the bone by making a casserole.
Serving Alcohol Responsibly

Serving Alcohol Responsibly

Anyone serving alcohol to customers must do so responsibly. This includes owners and licensees of premises, bar and drinks staff and security and other staff who might make judgements about patron behaviour. Alcohol affects people differently...Show More