ADVANCED FOOD SKILLS

DTN310

2019

Credit points: 15

Subject outline

In this subject you will be exposed to a range of cultures and their cuisines, food preparation and cooking methods. You will attend a block of intensive demonstration and practical classes in a commercial kitchen in Melbourne and also participate in online learning. You will apply advanced food and nutrition skills to formulate solutions to a range of complex practical food and nutrition challenges. Your learning in this subject will be assessed through the development of an ethnic food product suitable for an ethnic food event, along with the completion of a comprehensive applied food skills practical manual that demonstrates your ability to select and apply industry best practice methods and technologies in the field of food, nutrition and gastronomy.

SchoolSchool Allied Health,Human Serv & Sport

Credit points15

Subject Co-ordinatorSarah Leung

Available to Study Abroad StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

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 This 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 enrolments are generally not permitted past the published OUA date for the study period. This subject includes face-to-face delivery, as a block at a commercial kitchen in Melbourne. The block runs over 10 business days and includes intensive lectures/tutorials, demonstrations and practicals. Students are responsible for costs associated with while completing the intensive. Students will providing an apron, appropriate footwear and travel and accommodation on the LMS. In this subject you will be required to complete cooking and food science practicals/assessment tasks. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

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. Apply advanced food and nutrition skills, including industry best practice methods and technologies to formulate solutions to a range of complex practical challenges, in the fields of food, nutrition and gastronomy.

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, 2019, OUA Study Period 2, Blended

Overview

Online enrolmentNo

Maximum enrolment size20

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-ordinatorSarah Leung

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"

Lecture Week: 22 - 34
Nine 3.0 hours lecture per study period on weekdays during the day from week 22 to week 34 and delivered via face-to-face.

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 01, 02, 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
Complete an applied food and nutrition skills practical work book (1500 words equivalent)Gather data and observations in applied food skills practical classes and apply industry best practice methods and technologies to complete a range of activities related to food, nutrition and gastronomy.40 03, 04, 05