dtn310 advanced food skills
ADVANCED FOOD SKILLS
DTN310
2020
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.
SchoolAllied Health, Human Services & Sport (Pre 2022)
Credit points15
Subject Co-ordinatorSusan McLeod
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
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
Quota Management StrategyMerit based quota management
Quota-conditions or rulesPriority given to students admitted in HBFN, HBFNX and HOUA
Special conditionsThis subject has a limited enrolment capacity of 30 places and approval is required prior to enrolling. Students must email s.mcleod@latrobe.edu.au for approval prior to enrolling with OUA.
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Food and Nutrition throughout Life
Resource TypeBook
Resource RequirementRecommended
AuthorCroxford, S. et al.
Year2015
Edition/VolumeN/A
PublisherAllen & Unwin, Crow's Nest, Sydney
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Food and Culture
Resource TypeBook
Resource RequirementRecommended
AuthorKittler, P,G., Sucher, K,P. and Nelms M.
Year2012
Edition/Volume6th edition
PublisherWadsworth Cengage Learning, Belmont, California.
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedNo
Work-based learningNo
Self sourced or Uni sourcedN/A
Entire subject or partial subjectN/A
Total hours/days requiredN/A
Location of WBL activity (region)N/A
WBL addtional requirementsN/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
Select to view your study options…
Melbourne (Bundoora), 2020, OUA study period 4, Blended
Overview
Online enrolmentNo
Maximum enrolment size30
Subject Instance Co-ordinatorSusan McLeod
Class requirements
LectureWeek: 49 - 0
Nine 3.00 hours lecture per study period on weekdays during the day from week 49 to week 0 and delivered via blended.
PracticalWeek: 49 - 0
Eight 3.00 hours practical per study period on weekdays during the day from week 49 to week 0 and delivered via face-to-face.
8 x 3-hour practical kitchen classes
TutorialWeek: 49 - 0
Two 3.00 hours tutorial per study period on weekdays during the day from week 49 to week 0 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | 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 | N/A | N/A | No | 20 | SILO1, SILO2, SILO3, SILO4, SILO5 |
Develop a food product concept (1500 words equivalent)Develop a food product concept based on research into a culture and emerging ethnic food trends. | N/A | N/A | No | 40 | SILO1, SILO2, SILO3 |
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. | N/A | N/A | No | 40 | SILO3, SILO4, SILO5 |