ADVANCED FOOD SKILLS

DTN310

2018

Credit points: 15

Subject outline

In this subject you will be exposed to a range of cultures and their cuisines, from traditions to modern day. Through interactive lectures/tutorials, demonstration and practical classes, and some online content you will develop an informed and critical understanding of migration and movement, dietary acculturation and food, ethnic identity and ethnic food trends. You will be able to assess the impact of these themes on health and nutrition of migrant groups in Australia and worldwide. You will be able to competently develop and cook recipes from a selection of cultural groups. Your learning in this subject will be assessed through the development of an ethnic food product suitable for production and distribution at an ethnic food event with supporting materials including a recipe demonstration video.


SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorSharon Croxford

Available to Study Abroad StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following: HBFN, HBFNX or HOUA and must have passed DTN102

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditions This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period. This subject includes an intensive face-to-face block of approximately 11 business days at a commercial kitchen in Melbourne including lectures/tutorials, demonstrations and practicals that you will be required to attend.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsFood and Culture, 6th editionRecommendedKittler, P,G., Sucher, K,P. and Nelms M. 2012Wadsworth Cengage Learning, Belmont, California.
ReadingsFood and Nutrition throughout LifeRecommendedCroxford, S. et al. 2015Allen & Unwin, Crow's Nest, Sydney

Graduate capabilities & intended learning outcomes

01. Critically discuss migration and movement within the Australian and worldwide context and its impact on culinary culture, health and nutrition.

Activities:
Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.

02. Discuss the significance of food as an element of cultural identity for migrant groups in Australia and worldwide.

Activities:
Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.

03. Recognise a range of ingredients, understanding their uses in food preparation and cooking and their cultural significance.

Activities:
Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.

04. Develop advanced skills in recipe development and food preparation of a variety of multicultural dishes from traditions to modern day.

Activities:
Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.

05. Develop, prepare and present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.

Activities:
Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne, 2018, OUA Study Period 2, Blended

Overview

Online enrolmentYes

Maximum enrolment size60

Enrolment information Quota due to limited capacity of demonstration kitchen theatrette. Merit based quota. Priority given to students admitted in HBFN, HBFNX and HOUA

Subject Instance Co-ordinatorSharon Croxford

Class requirements

Practical Week: 22 - 34
Eight 3.0 hours practical per study period on weekdays during the day from week 22 to week 34 and delivered via face-to-face.
"8 x 3-hour practical kitchen classes"

Unscheduled Online Class Week: 22 - 34
Nine 3.0 hours unscheduled online class per study period on weekdays during the day from week 22 to week 34 and delivered via online.

Tutorial Week: 22 - 34
Two 3.0 hours tutorial per study period on weekdays during the day from week 22 to week 34 and delivered via online.

Assessments

Assessment elementComments% ILO*
Develop a food product for an ethnic food event (800 words equivalent)Develop a food product suitable for production and distribution at an ethnic food event20 03, 04, 05
Develop a food product concept (1500 words equivalent)Develop a food product concept based on research into a culture and emerging ethnic food trends.40 01, 02, 03
Produce a recipe demonstration video for posting on the internet (1500 words equivalent)40 03, 04, 05

Melbourne, 2018, OUA Study Period 4, Blended

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSharon Croxford

Class requirements

Practical Week: 48
Eight 3.0 hours practical per study period on weekdays during the day in week 48 and delivered via face-to-face.
"8 x 3-hour practical kitchen classes"

Unscheduled Online Class Week: 48
Nine 3.0 hours unscheduled online class per study period on weekdays during the day in week 48 and delivered via online.

Tutorial Week: 48
Two 3.0 hours tutorial per study period on weekdays during the day in week 48 and delivered via online.

Assessments

Assessment elementComments% ILO*
Develop a food product for an ethnic food event (800 words equivalent)Develop a food product suitable for production and distribution at an ethnic food event20 03, 04, 05
Develop a food product concept (1500 words equivalent)Develop a food product concept based on research into a culture and emerging ethnic food trends.40 01, 02, 03
Produce a recipe demonstration video for posting on the internet (1500 words equivalent)40 03, 04, 05