GASTRONOMY 301: MULTICULTURALISM AND ETHNIC FOOD TRENDS
DTN3GME
2020
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.
School: Allied Health, Human Services & Sport (Pre 2022)
Credit points: 15
Subject Co-ordinator: Susan McLeod
Available to Study Abroad/Exchange Students: Yes
Subject year level: Year Level 3 - UG
Available as Elective: Yes
Learning Activities: N/A
Capstone subject: No
Subject particulars
Subject rules
Prerequisites: N/A
Co-requisites: N/A
Incompatible subjects: DTN310
Equivalent subjects: N/A
Quota Management Strategy: Enrolment accepted until quota reached
Quota-conditions or rules: HZNDP for whom DTN3GME is core, then to other students until the quota is reached.
Special conditions: N/A
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, Week 47-09 , Day
Overview
Online enrolment: Yes
Maximum enrolment size: 55
Subject Instance Co-ordinator: Susan McLeod
Class requirements
Lecture/WorkshopWeek: 47 - 0
Nine 3.00 hours lecture/workshop per study period on weekdays during the day from week 47 to week 0 and delivered via blended.
9 x 3-hour lecture/workshop/demonstration between Thursday in week 26 to Tuesday in week 29
PracticalWeek: 47 - 0
Eight 3.00 hours practical per study period on weekdays during the day from week 47 to week 0 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.
Unscheduled Online ClassWeek: 47 - 0
Two 3.00 hours unscheduled online class per study period on weekdays during the day from week 47 to week 0 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
One 1500 word food concept designStudents to develop a food product suitable for production and distribution at an ethnic food event. | N/A | N/A | No | 30 | SILO3, SILO4, SILO5 |
One 1750 word report on food product concept and development | N/A | N/A | No | 40 | SILO1, SILO2, SILO3 |
6-minute a recipe demonstration video (1250 word equivalent)Students will be expected to produce a professional video for the public domain. Skills include: storyboarding, scripting and post-production (1250 word equivalent) | N/A | N/A | No | 30 | SILO3, SILO4, SILO5 |