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 with supporting materials including a recipe demonstration video.
SchoolAllied Heath, Human Services & Sport
Subject Co-ordinatorSusan McLeod
Available to Study Abroad/Exchange StudentsYes
Subject year levelYear Level 3 - UG
Available as ElectiveNo
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 until the quota is reached.
Minimum credit point requirementN/A
Food and Culture
AuthorKittler, P,G., Sucher, K,P. and Nelms M.
PublisherWadsworth Cengage Learning, Belmont, California.
Food and Nutrition throughout Life
AuthorCroxford, S. et al.
PublisherAllen & Unwin, Crow's Nest, Sydney
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
Select to view your study options…
Melbourne (Bundoora), 2021, Week 26-30, Day
Maximum enrolment size55
Subject Instance Co-ordinatorSusan McLeod
Lecture/WorkshopWeek: 26 - 29
Nine 3.00 h lecture/workshop per study period on weekdays during the day from week 26 to week 29 and delivered via blended.
9 x 3-hour lecture/workshop/demonstration between Thursday in week 26 to Tuesday in week 29
PracticalWeek: 26 - 29
Eight 3.00 h practical per study period on weekdays during the day from week 26 to week 29 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: 26 - 29
Two 3.00 h unscheduled online class per study period on weekdays during the day from week 26 to week 29 and delivered via online.
|One 1500 word food concept design Students 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|