As part of the VETis programs, our Learning Management Systems includes embedded YouTube videos.
These videos are designed to provide additional learning and knowledge related to practical skills for cookery and hospitality.
We understand that not all schools allow YouTube videos to be watched on the school network.
All of the videos within the Learning Management System are also provided below.
SIT20421 Certificate II Cookery
SITHCCC023 Use Food Prep Equipment and SITHCCC030
Precision Cuts
SITHCCC027 Prepare dishes using basic Methods of Cookery
Gordon Ramsay’s Guide to Baking
SITHCCC027 Prepare dishes using basic methods of cookery
How to perfectly braise beef
SITHCCC027 Prepare dishes using basic methods of cookery
How to Stew with Ease
SITHKOP009 Clean kitchen premises and equipment
Manual Handling 101
SITXFSA005 Use hygienic practices for food safety
The Law in Australia
SITXFSA005
A Day in the Life of an Environmental Health Officer
SITXFSA005 Use hygienic practices for food safety
World Health Organisation – Hand Washing
SITHCCC024 Prepare and present simple dishes
How to make a home-made frying batter
SITHCCC029 Prepare stocks, sauces and Soups
How to Clarify a Broth, and Prepare a Consomme at Home.
SITHCCC034 Work Effectively in a Commercial Kitchen
Kitchen Hierarchy
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous products
How to Convert Recipes using a Conversion Factor
SITHCCC023 Use Food Preparation Equipment
Salamander Use and Maintenance
SITHCCC027 Prepare dishes using basic methods of cookery
How to Blanch Vegetables
SITHCCC027 Prepare dishes using basic methods of cookery
Prepare delicious deep-fried snack
SITHCCC027 Prepare dishes using basic methods of cookery
How to poach eggs for beginners
SITHCCC027 Prepare dishes using basic methods of cookery
Jamie Oliver: How to cook a perfect roast beef
SITXFSA005 Use hygienic practices for food safety
The Truth About Food Poisoning
SITXFSA005 Use hygienic practices for food safety
The best way to defrost food
SITHCCC024 Prepare and present simple dishes
How to make home-made pasta
SITXINV006 Receive, store and maintain stock
First In First Out Stock Rotation
SITHCCC029 Prepare stocks, sauces and soups
Precision Cuts
SITHCCC028 Prepare appetisers and salads
Traditional Spanish Tapas
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous products
Precision Cuts
SIT20322 Certificate II in Hospitality
Videos for the following units are included in Certificate II Cookery above:
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in Safe Work practices
SITHFAB024 Prepare and serve non-alcoholic beverages
Glassware
SITXCOM007 Show social and cultural sensitivity
Don’t Put People in Boxes
SITXFIN007 Process financial transactions
When you fight over the bill
SITHFAB027 Serve Food and Beverage
How to carry three plates
SITHFAB027 Serve Food and Beverage
How to clear plates from a table
SITHIND006 Source and use information on the hospitality industry
Michelin Star / Michelin Guide
SITHFAB022 Clean and tidy bars
Cleaning chemical and safety
SITHIND006 Source and use information on the hospitality industry
Trends for 2024
SITHFAB027 Serve food and beverage
How to serve drinks on a tray
SITHFAB022 Clean and Tidy Bars
Cleaning bars
SIT10222 Certificate I in Hospitality
Videos for the following units are included in Certificate II Cookery above:
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in Safe Work practices
FBPRBK3009 Produce Biscuit and Cookie Products
Soft Biscuits / Cookies
FBPRBK3009 Product Biscuit and Cookie Products
How to Temper Chocolate
FBPRBK3009 Product biscuit and cookie products
Piping Cookies
BSB20120 Certificate II in Workplace Skills and other units
BSBCMM211
Communication in the Workplace
BSBCMM211 Communicate in the workplace
Four styles of communication
FNSFLT211 What is Superannuation?
FNSFLT211 Buy Now Pay Later
BSBTEC202 Use digital communication
How to set up your Outlook Calendar (Microsoft)
BSBTWK301
Team Building Exercises
BSBTEC202 Use Digital Technologies
Email Netiquette
BSBTWK301
Diversity in the workplace
TLIE0009 Carry out basic workplace calculations
Calculating Volume
BSBCMM211 Communicate in the workplace
Improve your communication
BSBCRT311 Critical Thinking
Root Cause Analysis
BSBCRT311 Critical Thinking
What, Why, How, Tell Me
BSBCRT311 Critcal Thinking
Critical thinking in business
BSBCRT311 Critical Thinking
Critical Thinking for Community Issues
BSBTEC101 Operate Digital Devices
Office Ergonomics
BSBPEF202 Plan and apply time management
WOOP
BSBPEF202 Plan and apply time management
6 time management tips to get more done
BSBPEF101 Prepare for work readiness
3 steps to identify and articulate your transferable skills
BSBPEF101 Prepare for work readiness
Career Goal Mind Map
TLIE009 Carry out basic calculations
How to calculate mass, volume
BSBCRT311 Critical Thinking
Four Steps in Problem Solving
BSBCRT311 Critical Thinking
Problem Solving Techniques
BSBCRT311 Critical Thinking
5 Steps to improve your critical thinking
BSBCRT311 Critical Thinking
Critical Thinking and Problem Solving
BSBCRT311 Critical Thinking
12 Cognitive Biases
BSBTEC101 Operate Digital Devices
What is Chrome OS?
BSBPEF202 Plan and apply time management
How to Study
BSBPEF101 Prepare for work readiness
A day in the life of a teacher
BSBPEF101 Prepare for work readiness
12 ways to be a lifelong learner
BSBPEF101 Prepare for work readiness
What is a Career Portfolio
SIT30921 Certificate III in Catering
Videos for the majority of the units are included in Certificate II Cookery above.
SITHCCC038 Produce and serve food for buffets
What is a Buffet?
SITHPAT011 Produce Cakse
History of Cakes
SITXCCS014 Provide service to customers
4 Ways to Build Rapport
SITHPAT011 Produce Cakes
How to frost a cake
SITHPAT011 Produce Cakes
Piping tutorial
SITXHRM007 Coach others in job skills
When to use training, mentoring and coaching at work
FBP10221 Certificate I in Baking
FBPRBK2004 Assist basic bread production
Perfect dough
FBPRBK2003 Assist in sponge production
Mixing Methods
FBPRBK2004 Assist basic bread production
Scales for dough
FBPRBK2003 Assist in sponge production
Wet and dry mixing methods
FBPOPR1012 Prepare basic mixes
Equipment maintenance
FSKNUM009 Use familiar and simple metric measurements for work
Google Sheets
FBPRBK1001 Finish products
Decorate a cake with nuts
FBPRBK2003 Assist in sponge production
Wet and dry mixing methods