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SWEET STUFF SWEET STUFF

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					                                                                                          Video Education
                                                                                               Australasia
                                                                       Bringing Learning to Life

                                                       Program Support Notes
                                                                         Middle Secondary - Tafe

                                                                                                         20mins
             SWEET STUFF

             Teacher Notes by Ben     Harding BA, Post Grad Dip
             Film & Tv

             Produced by Video Education Australasia
             Commissioning Editor Christine Henderson B.Sc.
             Ph.D. Dip Ed
                             Mark McAuliffe Dip.Art (Film &
             Executive Producer
             TV), Dip.Ed.,B.Ed,Ph.D.




             Suitable for:

               Home Economics            Careers

               Hospitality



To order or inquire please contact VEA:                                                 WARNING
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                                                                       These notes can be freely copied for
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                                        SWEET STUFF


For Teachers:
Brief Summary
“Sweet Stuff” is a dynamic, slice-of-life look at the positives and negatives of a career in the pastry and
sweet making industries. Involving both apprenticed and non-apprenticed workers, the program
examines four types of work places; a candy-making shop, where food-preparation skills are only part
of the equation (complemented by retailing and educating abilities); a factory environment making
chocolate; a patisserie making a variety of products – croissant, cakes, savoury pastries; and, finally, a
big, commercial hotel kitchen with it’s unique demands and skill bases.
With loads of information delivered by real practitioners, “Sweet Stuff” covers possible career paths,
benefits and drawbacks of the work and some key knowledge areas – hygiene (including HACCP),
safety, training, presentation, the sorts of personal characteristics needed to succeed in the job.

This is both an information-rich program and a realistic, honest and genuine look at the workplaces,
people and expectations of a career in the pastry and sweet making industry. A must for teachers in
Careers, Food Technology and Home Economics areas.


Some Useful Websites
www.anta.gov.au
The web site for the Australian National Training Authority.

www.ntis.gov.au
The National Training Information Service, part developed by ANTA to provide access to current and
emerging training market information and products in vocational education and training. Currently, the
NTIS comprises a database of:
    • VET accredited courses
    • competency standards
    • Training Packages and
    • training providers and text information on a range of complementary issues.

www.newapprenticeships.gov.au
The Federal government’s New Apprenticeship site. Definitive and up-to-date information about
apprenticeships in all areas. Also see the site: www.jobsearch.gov.au/nac.asp

www.jobsearch.gov.au/joboutlook/ASCODesc.asp?ASCOCode=3322
Get the latest information about careers as a Chef or Wine Maker. Includes sections on occupation size,
average wage, job prospects and the main employing industries.

www.tourismtraining.com.au
The Tourism Training Australia site contains specific information about working in the hotels food
industry.

www.sofitelmelbourne.com.au
The website for Hotel Sofitel Melbourne. In particular check out the careers part of the site which
incorporates information about their culinary academy and positions vacant.




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                                        SWEET STUFF


Student Response Sheet

1.   What benefits are there in a career in food?

     _______________________________________________________________________________

2.   What possible negatives are there in a career in food?

     _______________________________________________________________________________

3.   What should you love before deciding on a career in sweet and pastry making?

     _______________________________________________________________________________

4.   Why do you think this might be important?

     _______________________________________________________________________________

5.   What time of morning does Peter from the patisserie get up?

     _______________________________________________________________________________

6.   What benefit might there be to an early start to a working day?

     _______________________________________________________________________________

7.   If you were to get a job at Suga Candy kitchen, would you be doing an apprenticeship?

     _______________________________________________________________________________

8.   How would you describe the learning process at Suga Candy kitchen?

     _______________________________________________________________________________

9.   What are the benefits of learning on the job?

     _______________________________________________________________________________

     _______________________________________________________________________________

10. What are the benefits of an apprenticeship?

     _______________________________________________________________________________

11. What does an apprenticeship involve?

     _______________________________________________________________________________

12. What country does Tira Misu come from?

     _______________________________________________________________________________

13. Name as many ingredients for Tira Misu as you can.

     _______________________________________________________________________________

     _______________________________________________________________________________




                                                     3
                                           SWEET STUFF


14. Who invented chocolate?

    _______________________________________________________________________________

15. Why is white chocolate not as “stable” as dark or milk chocolate?

    _______________________________________________________________________________

16. How long is the formal training of an apprenticeship?

    _______________________________________________________________________________

17. How many days a week would you go to TAFE or school to study during an apprenticeship?

    _______________________________________________________________________________

18. What does citric acid do to a lolly?

    _______________________________________________________________________________

19. What qualities does Shane think makes a good lolly maker?

    _______________________________________________________________________________

    _______________________________________________________________________________

20. Up to how many people are catered for at one time at the Sofitel Hotel?

    _______________________________________________________________________________

21. Why is decoration so important?

    _______________________________________________________________________________

22. In candy making, what effect does aerating the sugar have?

    _______________________________________________________________________________

23. What are some of the food and hygiene safety requirements the Sofitel has to adhere to?

    _______________________________________________________________________________

    _______________________________________________________________________________

24. Why is hygiene so important in the food industry?

    _______________________________________________________________________________

25. What hygiene program is compulsory now for all food preparation and handling workplaces?

    _______________________________________________________________________________

26. Is physical strength important for a career in the food industry?

    _______________________________________________________________________________




                                                    4
                                       SWEET STUFF


27. As well as being a food-making environment, Suga Candy kitchen is also a retail environment.
    What implications does this have?

    _______________________________________________________________________________

28. What personal traits should people have to be successful in the food industry?

    _______________________________________________________________________________

    _______________________________________________________________________________




                                                   5
                                         SWEET STUFF

Questions and Answers
1. What benefits are there in a career in food?
Opportunities to travel, consistent demand for work, eating, being creative, constant learning.

2. What possible negatives are there in a career in food?
Early starts, possibility of long hours, a close, sometimes crowded working environment.

3. What should you love before deciding on a career in sweet and pastry making?
Food!

4. Why do you think this might be important?
Motivation, passion and creativity all help us to succeed in any area.

5. What time of morning does Peter from the patisserie get up?
4am.

6. What benefit might there be to an early start?
An early end of working day, afternoons free, little traffic.

7. If you were to get a job at Suga Candy kitchen would you be doing an apprenticeship?
No.

8. How would you describe the learning process at Suga Candy kitchen?
On-the-job, or an “informal apprenticeship”.

9. What are the benefits of learning on the job?
Getting a working wage, learning “in-house” (rather than formally at TAFE or elsewhere),

10. What are the benefits of an apprenticeship?
Formally recognised qualifications, schooling one day a week.

11. What does an apprenticeship involve?
3 years work, one day a week schooling.

12. What country does Tira Misu come from?
Italy.

13. Name as many ingredients for Tira Misu as you can.
Caster Sugar, eggs, mascaponi cheese, cream, Masala (a fortified wine), sponge “discs” and coffee
essence.

14. Who invented chocolate?
The Aztecs, as a drink, but Europeans turned it into a solid food.

15. Why is white chocolate not as “stable” as dark or milk chocolate?
It has a lower working temperature.

16. How long is the formal training of an apprenticeship?
3 years, working in the industry.

17. How many days a week would you go to TAFE or school to study during an apprenticeship?
One day a week.

18. What does citric acid do to a lolly?
Gives it “tang” or “a lift”.




                                                     6
                                        SWEET STUFF


19. What qualities does Shane think makes a good lolly maker?
Creativity, enjoying the design or artistic side of the job, attention to detail, a desire to keep quality
consistent.

20. Up to how many people are catered for at a banquet at the Sofitel Hotel?
1000.

21. Why is decoration so important?
People “buy with their eye”; ie they will buy a product based on how it looks.

22. In candy making, what effect does aerating the sugar have?
It makes the candy “opaque”, ie cloudy.

23. What are some of the food and hygiene safety requirements the Sofitel has to adhere to?
Take refrigerator temperature every day, keep a plate of each dessert, they have a special team of
people to clean.

24. Why is hygiene so important in the food industry?
It is very “hands on” work, food poisoning is a very real danger to people’s health.

25. What hygiene program is compulsory now for all food preparation and handling
    workplaces?
The HACCP program: Hazard Analysis and Critical Control Points.

26. Is physical strength important for a career in the food industry?
There can be some heavy lifting but excessive physical strength is not important.

27. As well as being a food-making environment, Suga Candy kitchen is also a retail
    environment. What implications does this have?
Customer service – being able to create a rapport with people.

28. What personal traits should people have to be successful in the food industry?
Ability to work in sometimes crowded environments, in a team, have fun. To have ambition, have
attention to detail.




                                                    7
                                     SWEET STUFF

Other Relevant Programs from VEA
Name: Age: Occupation: Six Final Year Students on Careers and Identity
Trends in the Australian Diet
It's a Blast! Blast Chilling & Freezing in Food Production
Investigating Food Preservation
It’s a Chef’s Life
Planning for Food Safety: HACCP - A Better Way
Going Places: Careers in Food Technology and Home Economics
Never a Dull Day: Careers in Hospitality
All About New Apprenticeships



        Please visit our website for many more relevant programs www.vea.com.au

                           To order or inquire please contact VEA

                               VEA 111A MITCHELL STREET
                                   BENDIGO VIC 3550
                                  OR CALL 1800 034 282
                                    FAX (03) 5441 1148

                                       NEW ZEALAND
                                      CALL 0800 486 688
                                      FAX 0800 486 668




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