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< Maddison Education Catalogue > Catering and Hospitality Video Series made in Australia for Australian teachers.
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Buffet
from the Bunker
The Challenge: Provide a first-class vegetarian buffet for a wedding reception inside an historic fort with a century-old ammunition bunker as the kitchen. We follow chef Garry Moorhouse step-by-step from the planning stages of the function, to food preparation with classic mise-en-place and delivery in a stunning setting. This is not an ordinary function. In a massive logistical operation, everything - power, water, lighting, equipment and food - has to be brought in. As far as the guests are concerned, the function is delivered without a hitch. Behind the scenes in the bunker your students will learn what it takes to be a success in the booming industry of professional catering. Click
here to view preview images Duration Approx. 55mins. $120.00. |
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 Produced
with the assistance of the author of the popular textbook Basic Principles
of Catering and Hospitality, published by John Wiley and Sons. For textbook orders phone freecall (Australia only) 1800 777 474. For video orders see below. |
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Julia's
21st: The Function
A unique opportunity to take your students into the kitchen of internationally-acclaimed Australian chef David Pugh (Two Small Rooms and Restaurant Two) to learn how to deliver a successful function. David takes your students hour-by-hour through the basic principles of catering for a function – Julia‘s 21st. He examines key topics such as mise-en-place, teamwork, kitchen roles and management, time management, portioning and plating-up, food presentation and order processing. Duration 30 mins. Teacher's notes. Questions and activities. $110.00. |
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Introduction
to Food Safety: HACCP in 2001
Recent changes to legislation in Australia now require all food producers to implement a food safety system based on the principles of HACCP – Hazard Analysis Critical Control Points. This means your students will need to know the basics of HACCP and that’s exactly what this programs delivers. We look at the history and principles of HACCP and also observe some elements of food safety in practice at an Australian food manufacturer. Duration
20 mins. Teacher's notes. Questions and activities. $90.00. |
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| Interpersonal
Skills Examines perspectives from executive managers to apprentices. Duration: 15 minutes.
Workbook. 1994. $75.00 |
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| A
Day in the Career of an Apprentice Chef Join Debra Lanz in a busy day at the Hilton. Duration: 18 minutes.
Workbook. 1995. $85.00 |
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| A
Day in the Career of a Waiter Explore the finest in silver service. Duration: 26 minutes.
Workbook. 1997. $85.00 |
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| Introduction
to Commercial Catering. Examines many principles of catering, from business management to food safety in a case study of Qantas Flight Catering. Two videos. 3 workbooks. 1997. $80.00. |
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| Introduction
to Basic Knife Skills.
Professional knife skills are essential in the catering kitchen. We visit the kitchens of acclaimed chefs David Pugh (Restaurant TWO) and Matthew Whitton (Two Small Rooms) to examine knife skills in action and learn basic techniques. We also examine an Australian-designed knife, the Furi brand. Duration: 30 minutes.
Teacher's notes and hand-outs. $110.00. |
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