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 Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Food and Culture, 6th edition | Recommended | Kittler, P,G., Sucher, K,P. and Nelms M. 2012 | Wadsworth Cengage Learning, Belmont, California. |
| Readings | Food and Nutrition throughout Life | Recommended | Croxford, S. et al. 2015 | Allen & 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…
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 element | Comments | % | 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 event | 20 | 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 |