Advanced Food Skills

• • Advanced food skills
  • Australia, migration and multiculturalism
  • Acculturation, dietary acculturation and ethnic identity
  • Food fads and trends
  • Indigenous Australia to British
  • Exploring cuisines and migration stores: Indian, African, Turkish Ottoman, Greek Mediterranean, Italian, Vietnamese, Chinese

You must either have successfully completed the following subject(s) before starting this subject, or currently be enrolled in the following subject(s) in a prior study period; or enrol in the following subject(s) to study prior to this subject:

LTU-DTN102-Applied Food Chemistry ;

Please note that your enrolment in this subject is conditional on successful completion of these prerequisite subject(s). If you study the prerequisite subject(s) in the study period immediately prior to studying this subject, your result for the prerequisite subject(s) will not be finalised prior to the close of enrolment. In this situation, should you not complete your prerequisite subject(s) successfully you should not continue with your enrolment in this subject. If you are currently enrolled in the prerequisite subject(s) and believe you may not complete these all successfully, it is your responsibility to reschedule your study of this subject to give you time to re-attempt the prerequisite subject(s)

Others

Please note: This subject has a limited enrolment capacity of 30 places and approval is required prior to enrolling. Students must email S.vanEwijk@latrobe.edu.au, for approval prior to enrolling with OUA Please note that your enrolment in this subject is conditional on successful completion of these prerequisite subject(s). If you study the prerequisite subject(s) in the study period immediately prior to studying this subject, your result for the prerequisite subject(s) will not be finalised prior to the close of enrolment. In this situation you will be permitted to enrol in this subject, however you should withdraw your enrolment, or it will be withdrawn on your behalf, if you are unsuccessful in passing the prerequisite subject once results are released.

Special requirements

• AttendanceDetails - This subject includes face-to-face delivery, students will be required to spend 5-10 working days (Mon-Fri) at a commercial kitchen in Melbourne to complete an intensive block of classes
• PlacementDetails - Students need to provide their own apron and wear appropriate footwear for a commercial kitchen. In this subject you will be required to complete cooking and food science practicals/assessment tasks. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.
• TravelDetails - Students will be required to spend 10 working days (Mon-Fri) at a commercial kitchen in Melbourne to complete an intensive block of classes. Students are responsible for costs associated with travel and accommodation while completing the intensive.
• OtherDetails - This subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance. This is one of the core-choice subjects in 3rd Year and spaces are limited.

In this subject you will be exposed to a range of cultures and their cuisines, food preparation and cooking methods. You will attend a block of intensive demonstration and practical classes in a commercial kitchen in Melbourne and also participate in online learning. You will apply advanced food and nutrition skills to formulate solutions to a range of complex practical food and nutrition challenges.

Your learning in this subject will be assessed through the development of an ethnic food product suitable for an ethnic food event, along with the completion of a comprehensive applied food skills practical manual that demonstrates your abilities in the field of food, nutrition and gastronomy.

• Develop a food product for an ethnic food event (800 words equivalent) (20%)
• Complete an applied food and nutrition skills practical work book (1500 words equivalent) (40%)
• Written report on a food product concept and development (1500 words equivalent) (40%)

Current study term: 30 May 21 to 29 Aug 21