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.

Australia's population is growing faster than the world average. In the near future, where will an extra 10-15 million people live? Will we have enough water, food and energy resources to meet growing needs? Starting with a brief overview of current population trends, this thought-provoking program explores the growth predictions for Australia's population and addresses the critical issues of food and water, energy, standard of living, and the environment. Dr Rebecca Kippen from the Melbourne Sustainable Society Institute lends her expert perspective and helps us examine possible policy solutions to help deal with Australia's growing population.

Good mothers are expected to be selfless. Artists are seen as selfish. So what does this mean for a mother with artistic ambitions? Enter: frustrated poet Veda Gray, who is offered a Faustian bargain when a wealthy childless couple, the Parishes, invite her to exchange her young son Owen for time to write. Veda's story unfolds as an adult Owen reflects on his boyhood in the Melbourne suburbs, and in the vibrant bohemian inner-city art world where his restaurateur father was a king. Meanwhile, the talented women in his orbit - Veda, Mrs Parish, wife of an influential poet, muralist and restaurant worker Rosa - push against gender expectations to be recognised as legitimate artists, by their intimates and the wider world. And almost-aunt Ornella, who declares herself without an artistic bone in her body, is perhaps the closest thing Owen has to a traditional mother. As Owen is encouraged to 'be a man', he loses something of himself, too.

Got a great idea for a product or service and want to start an online business? It's a lucrative market with potential for big returns, but where do you start? This interview based production introduces viewers to a range of online business models, outlines how to create a business plan, set up and operate a business, as well as industry advice on avoiding common pitfalls. Interviewed for the programme are Dr Brent Coker, Faculty Business and Economics, University of Melbourne, online business entrepreneurs Tom Koan, Director of www.kigu.co.uk, and Emma Osborne, Director www.supperlicious.co.uk. A programme for senior secondary and higher education, in business and IT fields, it provides an insider's perspective on new ways of thinking in e-commerce.

Environmental sustainability is about designing and implementing practices and processes within a workplace that do not waste or exhaust natural resources or cause ecological damage. It not only minimises an organisation's environmental footprint - there is also potential for significant bottom-line gains. This resource focuses on environmental sustainability in manufacturing and light industry, where technology and innovation have contributed significantly greater efficiency in both resource use and productivity. Areas covered include identifying resources and environmental issues; compliance with regulations; and improving resource efficiency. Award-winning Melbourne-based printing company, Vega Press, is an excellent case study and a range of its initiatives are examined. Further expert comment is offered by an industry trainer from Kangan Institute's Centre for Competitive Operations. It is an outstanding resource for senior and post-secondary students in various disciplines who are examining contemporary issues in today's workplace. Interviewees: Robert Nugent - Vega Press; John Ferraro - Kangan Institute

Environmental sustainability is about designing and implementing practices and processes within a workplace that do not waste or exhaust natural resources or cause ecological damage. It not only minimises an organisation's environmental footprint - there is also potential for significant bottom-line gains. This resource focuses on environmental sustainability in hospitality where the focus in recent decades has been very much about efficient resource use, minimising waste and maximising productivity. Areas covered include identifying resources and environmental issues; compliance with regulations; and improving resource efficiency. Award-winning Melbourne-based Alto Hotel - Australia's first carbon-neutral hotel, presents an excellent case study. Further expert comment is offered by an industry trainer from Kangan Institute's Centre for Competitive Operations. It is an outstanding resource for senior and post-secondary students in various disciplines who are examining contemporary issues in today's workplace. Interviewees: Gary Stickland - Alto Hotel; John Ferraro - Kangan Institute

The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. The place where many had their first mouthful of spaghetti bolognese, it's long been the meeting point for Melbourne society and one of the reasons dining out has woven itself into the fabric of this wonderful city. The Cellar Bar is a place that is always the same in the best kind of way. It's a place where you can go for a comforting favourite dish or something new. You can go anytime, eat anything. There are no rules and everybody is welcome. The produce is always the best, made with love by some of the city's finest chefs. Its dark, warm and burnished interior is cosy and relaxed. As Guy says, 'The aim of the food is not to just have you leave feeling full, but it's also to have you feel fulfilled.' Now you can take this feeling home and nourish your friends and family with 80 simple, delicious, authentic Italian recipes.