GASTRONOMY 301: MULTICULTURALISM AND ETHNIC FOOD TRENDS
DTN3GME
2021
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 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
Credit points15
Subject Co-ordinatorSusan McLeod
Available to Study Abroad/Exchange StudentsYes
Subject year levelYear Level 3 - UG
Available as ElectiveNo
Learning ActivitiesN/A
Capstone subjectNo
Subject particulars
Subject rules
PrerequisitesN/A
Co-requisitesN/A
Incompatible subjectsDTN310
Equivalent subjectsN/A
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.
Special conditionsN/A
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
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
Subject options
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Melbourne (Bundoora), 2021, Week 26-30, Day
Overview
Online enrolmentYes
Maximum enrolment size55
Subject Instance Co-ordinatorSusan McLeod
Class requirements
Lecture/WorkshopWeek: 26 - 29
Nine 3.00 hours 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 hours 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.
Unscheduled Online ClassWeek: 26 - 29
Two 3.00 hours unscheduled online class per study period on weekdays during the day from week 26 to week 29 and delivered via online.
Assessments
| Assessment element | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Food product development for an ethnic food event (800 words equivalent) | Assignment | Individual | No | 20 | SILO3, SILO4, SILO5 |
One 1500 word written report on food product concept and development | Report | Individual | No | 40 | SILO1, SILO2, SILO3 |
One applied food and nutrition skills practical workbook (1500 word equivalent) | Other | Individual | No | 40 | SILO3, SILO4, SILO5 |