Furniture making and design toolbox - Machine Workshop
This group of resources forms part of the Furniture making and design toolbox. These resources all relate to the unit of competence "LMFFM3031A Set up, operate and maintain CNC machinery and processing centres". The content is divided into three sections. "Ask an expert" contains useful tips about good work practice in the funiture making industry. "Techniques" contains specific information about the techniques involved in furniture making, particularly as relates to oper
Provide input to change processes
Discusses the planning and management of change, types of change, steps in the change process, identifying the need for change, involving stakeholders and monitoring the change process.
Receive and Process Reservations
This resource covers the skills and knowledge that will assist the learner to receive and process reservations in any size establishment. It will also assist the learner with how to provide information to prospective clients that will induce them to make a reservation. It contains activities and resources to facilitate self-paced learning. Topics covered include: responding to enquiries about types of rooms available, costs, facilities and services, promote products and services within the organ
Prepare appetisers and salads
This unit demonstrates the preparation of appetisers and salads. In activity 1, students will learn about the different types of salads they can make. They will also learn to: select ingredients for salads, prepare salads, choose sauces and dressings and present salads. In activity 2, students will learn about appetisers. They will learn how to: produce appetisers, select and prepare glazes correctly, select equipment, utilise leftovers, plan production, present appetiser
Prepare and cook poultry and game
This unit covers the skills and knowledge to prepare and cook poultry and game. Activity 1 looks at some of the common principles we need to apply to poultry and game. Students will learn some techniques including handling and storing, defrosting, carving and presenting poultry and game. In Activity 2 we look at poultry. This activity should teach students about types of poultry, selecting poultry, preparations techniques. Activity 3 looks at preparing and selecting game.
In this unit students will learn about sandwiches and how to prepare them. The information provided includes: mise en place, preparation techniques, the various types of sandwiches, presenting sandwiches, storage and handling.
Marketing: Defining a Business
This unit defines small businesses, identfies the different types, explains the importance of small business to Australia, and describes the advantages and disadvantages of a small business.
All about digital images
The multimedia designerJacob introduces a number of key concepts about digital imaging, photography and digital video including file types for specific applications (bitmaps, jpegs, gifs, tifs etc), bit depth, resolution, compresssion,video & dvd, connectivity, video legal colours, image scanning, health and safety and asset managment while working with digital images, video and or multimedia.
News and Views: Radio
Radio. This is topic 4 extracted from the News and Views resource. By the end of this topic you will have a general understanding of the three broad types of program formats offered by commercial and public radio stations.
Maintain and protect conditions of rented properties - PRDRE32A
To effectively manage a property, it must undergo inspections at various stages. After each inspection a report is written detailing the findings. The three types of property inspection reports are the Property Condition Report (PCR), the Routine Property Inspection Report and the Final Bond Inspection Report.
Apply basic food handling and safety practices
This unit focuses on basic food handling techniques. Topics addressed include: the importance of identifying hazards and risks to seafood and aquatic products within a food-processing shed; hygiene standards, procedures and practices that need to be followed at food producing workplaces; the way fish products are handled and stored, in particular, how temperature and packaging effects the quality of the product; food safety during fish product processes with the focus on
Pharmaco-economic evaluation – research question
25 PowerPoint slides from Richard Smith of the London School of Hygiene and Tropical Medicine on Pharmaco-economic evaluation – research questions, covering: The why and what of economic evaluation; How it relates to other forms of evaluation; Types of economic evaluation; Stages in an economic evaluation
TALAT Lecture 4703: Design and Calculation of Adhesive Joints
This lecture describes the basic types of loadings of adhesive joints and to give examples of recommended joint designs; it shows how to calculate the strength of adhesive joints. General background in production engineering and material science, some knowledge of mechanics and polymer science is assumed.
TALAT Lecture 2202: Structural Aluminium Materials
This lecture gives information on the types of aluminium alloys available and the semi-fabrication processes used in their manufacture. The treatment is not detailed and anyone requiring further information will use other TALAT material or the contained references.
Sheaf-like arrangement of lamellae in a blend of polyethylenes
A replica of a 3:1 blend of linear with lightly branched polyethylenes (BPE has 26 branched per 1000 backbone carbon atoms) after isothermal crystallisation at a temperature at which the LPE but not the BPE can crystallise. This sample crystallised from a phase separated melt. There are clearly two lamellar types (The isothermal crystallisation makes the distinction clearer). The thick, LPE rich, lamellae crystallised in sheaf-like groups, from LPE rich droplets contained in a BPE rich matrix. T
Archaeology of Medieval and Tudor Britain
The aim of this course is to provide a broad understanding of the archaeology of Britain in the period c. 1066-1600. Although the bulk of the material will relate to England and Wales, occasional reference will be made to Scotland and Ireland. The course takes a necessarily broad approach to the archaeology of the period. Although the treatment of excavated data will form an important component of the syllabus, other types of evidence will also be considered. For instance, the course will examin
Town and Country in Roman Britain
This course aims to look at the archaeology of various types of urban centres in the province of Britannia Roman Britain and the settlements in the rural areas around them. In particular we will examine the inter-dependence and possible relationships of towns and countryside. We cannot ignore the fact that Britain was only one small province of an Empire which stretched from Asia Minor to Scotland and the Sahara Desert to the rivers Rhine and Danube. We may therefore occasionally have to conside
This topic starts with a basic introduction to muscles and an image illustrating the possible locations of the different muscle tissues. The three types of muscle tissue are described in more detail. Along with the features of muscle tissue (e.g. contractibility), the functions of these tissues (e.g. support) are discussed.
Chris Difford Guest Lecture "Cool for Cats..."
On Thursday 19 November, double Ivor Novello Award winner Chris Difford delivered on song writing to a full lecture theatre. It was a moment to remember for all in attendance, with one member of staff commenting, "I've worked here for sixteen years and that was the best hour yet". Chris' anecdotes and advice were especially appreciated by the song writers and music production students in the audience. With over 25 years of experience, and a single-minded attitude, Chris has become one of the mos
Activities for Part Seven of Greening Business: Transport often makes up a major part of an organization’s carbon footprint, whether through commuting of employees, business travel, or transport of materials, products or waste. Organizations can reduce this component of their carbon footprint through a wide range of actions including more fuel efficient company cars, increased use of video conferencing, change of source location of materials, reduction in off-site waste transport, and incenti