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Kitchen and Food Production
Hospitality Stories Series

Year

1997

Producer

VEA

Country of Origin

Australia

Duration

00:20:00

Product Code

VEA97014000

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Description

In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.

Key Product Data

VEA Logo

Production Year
1997

Duration
00:20:00

Producer
VEA

Country Of Origin
Australia

Level
Senior Secondary to Professional

Product Code
VEA97014000