Advanced Food Skills - 2018

To enrol in this unit, you must be accepted into a course from the provider. Read before you start

Unit summary

DTN310

  • Level of Study: Undergraduate Level 3
  • Study load: 0.125 EFTSL
  • Delivery method: Fully Online
  • Prerequisites: Yes
  • Duration: 13 weeks
  • Government loans available: HECS-HELP
  • Availability for 2018: SP2 , SP4
  • Assessment: Assignment 1 - Ethnic food product design (20%) , Assignment 2 - Recipe Demonstration Video (40%) - Learn more

Unit provided by

or
2018 Fees
AUD$
Domestic 1,169.00
HECS 1,169.00

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.

This subject includes an intensive face-to-face block of approximately 11 business days at a commercial kitchen in Melbourne including lectures/tutorials, demonstrations and practicals that you will be required to attend.

Upon the completion of this unit students will be able to:

  1. critically discuss migration and movement within the Australian and worldwide context and its impact on culinary culture, health and nutrition
  2. discuss the significance of food as an element of cultural identity for migrant groups in Australia and worldwide
  3. recognise a range of ingredients, understanding their uses in food preparation and cooking and their cultural significance
  4. develop advanced skills in recipe development and food preparation of a variety of multicultural dishes from traditions to modern day
  5. develop, prepare and present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.
  • Assignment 1 — Ethnic food product design (20%)
  • Assignment 2 — Recipe Demonstration Video (40%)
  • Report — Develop food product concept (40%)

Mandatory prerequisites

You must have successfully completed the following unit(s) before starting this unit:

If you have completed equivalent study at another university, please contact a Student Advisor for advice.

  • Other special requirement — This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.
  • Some on campus attendance — This subject includes an intensive face-to-face block of approximately 11 business days at a commercial kitchen in Melbourne including lectures/tutorials, demonstrations and practicals that you will be required to attend.

In order to enrol in this unit, you must be accepted into one of the following courses:

Please visit the course details page and read the Requirements tab for more information about eligibility.

This unit addresses the following topics.

NumberTopic
1Australia, migration and multiculturalism
2Acculturation, dietary acculturation and ethnic identity
3Food fads and trends
4Indigenous Australia to British
5Exploring cuisines and migration stores: Indian, African, Turkish Ottoman, Greek Mediterranean, Italian, Vietnamese, Chinese

This unit is delivered using the following methods and materials:

Instructional Methods

  • Discussion Forum/Discussion Board
  • Embedded Multimedia
  • Online Quizzes/Tests
  • Online assignment submission

Print based materials

  • Study Guide

Online materials

  • Audio/Video - Streaming
  • FAQs
  • Online Assessment
  • Printable format materials
  • Quizzes
  • Resources and Links

This unit is a core requirement in the following courses:

This unit may be eligible for credit towards other courses:

  1. Many undergraduate courses on offer through OUA include 'open elective' where any OUA unit can be credited to the course. You need to check the Award Requirements on the course page for the number of allowed open electives and any level limitations.
  2. In other cases, the content of this unit might be relevant to a course on offer through OUA or elsewhere. In order to receive credit for this unit in the course you will need to supply the provider institution with a copy of the Unit Profile in the approved format, which you can download here. Note that the Unit Profile is set at the start of the year, and if textbooks change this may not match the Co-Op textbook list.

Textbook information for this unit is currently being updated and will be available soon. Please check back regularly for updates. Alternatively, visit the The Co-op website and enter the unit details to search for available textbooks.

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