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 abilities in the field of food preparation, nutrition and gastronomy.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorSarah van Ewijk

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesFace to face practical classes, online interactive lectures/tutorials and readings.

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following: HBFN, HBFNX or HOUA and must have passed DTN102, CHM102


Incompatible subjectsDTN3GME

Equivalent subjectsN/A

Quota Management StrategyMerit based quota management

Quota-conditions or rulesPriority will be given to students enrolled in the HBFN at La Trobe. Priority is also given to students intending to apply for postgraduate dietetics programs, and are close to completion of their degree

Special conditionsThis subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance. This subject includes face-to-face delivery, students will be required to spend 5-10 working days (Mon-Fri) at a commercial kitchen in Melbourne to complete an intensive block of classes. Students are responsible for costs associated with travel and accommodation while completing the intensive. Students need to provide their own apron and wear appropriate footwear for a commercial kitchen. 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. This is one of the core-choice subjects in 3rd Year and spaces are limited. A good internet connection is required due to the online delivery.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Food and Culture

Resource TypeBook

Resource RequirementRecommended

AuthorSucher, K,P. Kittler, P,G., and Nelms M.


Edition/Volume7th edition

PublisherWadsworth Cengage Learning, Belmont, California.


Chapter/article titleN/A



Other descriptionN/A

Source locationAvailable as an ebook via LTU library online

Career Ready


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

01. Critically discuss migration and movement within the Australian and worldwide context and its impact on culinary culture, health and nutrition.
02. Discuss the significance of food as an element of cultural identity for migrant groups in Australia and worldwide.
03. Recognise a range of ingredients, understanding their uses in food preparation and cooking and their cultural significance.
04. Develop advanced skills in recipe development and apply advanced food, gastronomy and nutrition skills to prepare and present a range of ethnic dishes.
05. Develop, prepare and present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, OUA study period 2, Blended


Online enrolmentNo

Maximum enrolment size48

Subject Instance Co-ordinatorSarah van Ewijk

Class requirements

LectureWeek: 23 - 35
Nine 3.00 hours lecture per study period on weekdays during the day from week 23 to week 35 and delivered via blended.
Online and on campus lectures

PracticalWeek: 23 - 35
Eight 3.00 hours practical per study period on weekdays during the day from week 23 to week 35 and delivered via face-to-face.
8 x 3-hour practical kitchen classes

Scheduled Online ClassWeek: 23 - 35
Three 1.00 hour scheduled online class per study period on weekdays during the day from week 23 to week 35 and delivered via online.


Assessment elementCommentsCategoryContributionHurdle% 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/AOtherIndividualNo20 SILO1, SILO2, SILO3, SILO4, SILO5

Written report on a food product concept and development (1500 words equivalent)

N/AReportIndividualNo40 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/AOtherIndividualNo40 SILO3, SILO4, SILO5