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.
School: Allied Health, Human Services & Sport (Pre 2022)
Credit points: 15
Subject Co-ordinator: Susan McLeod
Available to Study Abroad/Exchange Students: No
Subject year level: Year Level 3 - UG
Available as Elective: No
Learning Activities: N/A
Capstone subject: No
Subject particulars
Subject rules
Prerequisites: Must be admitted in one of the following: HBFN, HBFNX or HOUA and must have passed DTN102
Co-requisites: N/A
Incompatible subjects: N/A
Equivalent subjects: N/A
Quota Management Strategy: Merit based quota management
Quota-conditions or rules: Priority given to students admitted in HBFN, HBFNX and HOUA
Special conditions: This 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 requirement: N/A
Assumed knowledge: N/A
Learning resources
Food and Nutrition throughout Life
Resource Type: Book
Resource Requirement: Recommended
Author: Croxford, S. et al.
Year: 2015
Edition/Volume: N/A
Publisher: Allen & Unwin, Crow's Nest, Sydney
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Food and Culture
Resource Type: Book
Resource Requirement: Recommended
Author: Kittler, P,G., Sucher, K,P. and Nelms M.
Year: 2012
Edition/Volume: 6th edition
Publisher: Wadsworth Cengage Learning, Belmont, California.
ISBN: N/A
Chapter/article title: N/A
Chapter/issue: N/A
URL: N/A
Other description: N/A
Source location: N/A
Career Ready
Career-focused: No
Work-based learning: No
Self sourced or Uni sourced: N/A
Entire subject or partial subject: N/A
Total hours/days required: N/A
Location of WBL activity (region): N/A
WBL addtional requirements: N/A
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Melbourne (Bundoora), 2020, OUA study period 4, Blended
Overview
Online enrolment: No
Maximum enrolment size: 30
Subject Instance Co-ordinator: Susan 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 |