GASTRONOMY 301: MULTICULTURALISM AND ETHNIC FOOD TRENDS
Credit points: 15
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 along with and completion of a comprehensive applied food skills practical manual that demonstrates abilities in the field of food preparation, nutrition and gastronomy.
SchoolAllied Health, Human Services & Sport
Subject Co-ordinatorSarah van Ewijk
Available to Study Abroad/Exchange StudentsYes
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Learning ActivitiesThroughout the subject, you will have an opportunity to develop and test your knowledge through practical workbooks and interactive learning activities. You will work in groups and apply enquiry-based learning to support learning related to the major assessment. In practical classes you will learn cooking skills, develop advanced food and gastronomy skills to support completion of the major assessment.
Quota Management StrategyMerit based quota management
Quota-conditions or rulesPriority is given to students enrolled in HZNDP for whom DTN3GME is core, then to other students particularly those in HBHN or HBNTS until the quota is reached.
Minimum credit point requirementN/A
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
Intended Learning Outcomes
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Melbourne (Bundoora), 2021, Winter semester, Day
Maximum enrolment size48
Subject Instance Co-ordinatorSarah van Ewijk
Lecture/WorkshopWeek: 25 - 28
Nine 3.00 hours lecture/workshop per study period on weekdays during the day from week 25 to week 28 and delivered via blended.
9 x 3-hour lecture/workshop/demonstration
PracticalWeek: 25 - 28
Eight 3.00 hours practical per study period on weekdays during the day from week 25 to week 28 and delivered via face-to-face.
8 x 3-hour practical kitchen classes between Thursday in week 26 to Tuesday in week 29.
Unscheduled Online ClassWeek: 25 - 28
Two 3.00 hours unscheduled online class per study period on weekdays during the day from week 25 to week 28 and delivered via online.
Develop a food product suitable for production and distribution at an ethnic food event (800-words equivalent).
|Other||Individual||No||20||SILO3, SILO4, SILO5|
One 1500 word report on food product concept and development.
|Report||Individual||No||40||SILO1, SILO2, SILO3|
Complete an applied food and nutrition skills practical workbook (1500-words equivalent)
|Report||Individual||No||40||SILO3, SILO4, SILO5|