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-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.  

Capstone subjectNo

Subject particulars

Subject rules



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 particularly those in HBHN or HBNTS until the quota is reached.

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

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. Demonstrate ability to both 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 of a variety of multicultural dishes from traditions to modern day.
05. Develop, prepare and 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), 2021, Winter semester, Day


Online enrolmentYes

Maximum enrolment size48

Subject Instance Co-ordinatorSarah van Ewijk

Class requirements

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.


Assessment elementCommentsCategoryContributionHurdle% ILO*

Develop a food product suitable for production and distribution at an ethnic food event (800-words equivalent). 

N/AOtherIndividualNo20 SILO3, SILO4, SILO5

One 1500 word report on food product concept and development. 

N/AReportIndividualNo40 SILO1, SILO2, SILO3

Complete an applied food and nutrition skills practical workbook (1500-words equivalent)  

N/AReportIndividualNo40 SILO3, SILO4, SILO5