GASTRONOMY 301: MULTICULTURALISM AND ETHNIC FOOD TRENDS

DTN3GME

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

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjects DTN310

Equivalent subjectsN/A

Special conditions Priority is given to students admitted in HZNDP - Bachelor of Applied Science and Master of Dietetic Practice for whom DTN3GME is core.

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 an 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

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Start date between: and    Key dates

Melbourne, 2018, Week 26-30, Day

Overview

Online enrolmentYes

Maximum enrolment size60

Enrolment information Quota due to limited capacity of demonstration kitchen theatrette. Merit based quota. Priority is given to students enrolled in HZNDP for whom DTN3GME is core, then to other students until the quota is reached.

Subject Instance Co-ordinatorSharon Croxford

Class requirements

Practical Week: 26 - 29
Eight 3.0 hours practical per study period on weekdays during the day from week 26 to week 29 and delivered via face-to-face.
"8 x 3-hour practical kitchen classes between Thursday in week 26 to Tuesday in week 29. Note also that two practical sessions will be held 4.30-7.30 pm due to kitchen and teaching staff availability."

Lecture/Workshop Week: 26 - 29
Nine 3.0 hours lecture/workshop per study period on weekdays during the day from week 26 to week 29 and delivered via face-to-face.
"9 x 3-hour lecture/workshop/demonstration between Thursday in week 26 to Tuesday in week 299"

Unscheduled Online Class Week: 26 - 29
Two 3.0 hours unscheduled online class per study period on weekdays during the day from week 26 to week 29 and delivered via online.

Assessments

Assessment elementComments% ILO*
One 1500 word food concept designStudents to develop a food product suitable for production and distribution at an ethnic food event.30 03, 04, 05
One 1750 word report on food product concept and development40 01, 02, 03
6-minute a recipe demonstration video.Students will be expected to produce a professional video for the public domain. Skills include: storyboarding, scripting and post-production (1250 word equivalent)30 03, 04, 05