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.

SchoolAllied Heath, Human Services & Sport

Credit points15

Subject Co-ordinatorN/A

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveYes

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjectsDTN310

Equivalent subjectsN/A

Quota Management StrategyEnrolment accepted until quota reached

Quota-conditions or rulesHZNDP for whom DTN3GME is core, then to other students until the quota is reached.

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

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

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 food preparation of a variety of multicultural dishes from traditions to modern day.
05. Develop, prepare an present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.

Subject options

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Start date between: and    Key dates

Melbourne (Bundoora), 2020, Week 47-09, Day

Overview

Online enrolmentYes

Maximum enrolment size55

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture/Workshop Week: 47 - 0
Nine 3.00 h 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"

Practical Week: 47 - 0
Eight 3.00 h 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 Class Week: 47 - 0
Two 3.00 h unscheduled online class per study period on weekdays during the day from week 47 to week 0 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
One 1500 word food concept design Students to develop a food product suitable for production and distribution at an ethnic food event.N/AN/AN/ANo30 SILO3, SILO4, SILO5
One 1750 word report on food product concept and developmentN/AN/AN/ANo40 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/AN/AN/ANo30 SILO3, SILO4, SILO5