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:

one of

• LTU-CHM102-Applied Food Chemistry
• LTU-DTN102-Applied Food Chemistry (No longer available)

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 capacity and approval from the Subject Coordinator is required prior to enrolling with OUA. Approval of enrolment is based on academic merit and successful completion of prerequisite subjects. You must ensure you have space in your study plan to undertake the subject as an elective. Students intending to enrol must first email the Subject Coordinator Susan McLeod S.McLeod@latrobe.edu.au for approval. Students will be notified of the outcome by the subject coordinator via email and contacted by OUA if permission has been granted to enrol. Past La Trobe University students who have previously completed DTN3GME (Gastronomy 301: Multiculturalism and Ethnic Food Trends) are ineligible to enrol in this subject.

Additional requirements

• Attendance requirements - 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
• Placement requirements - 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.
• Travel requirements - 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. Students are responsible for costs associated with travel and accommodation while completing the intensive.
• Other requirements - 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. Students who successfully complete two from the four open enrolment subjects (HBS101, DTN101, CHM101, PHE102) may apply under the Academic Eligibility category for admission to the restricted Bachelor of Food and Nutrition. You must be enrolled in the Bachelor of Food and Nutrition to be eligible to enrol in all other non-open access subjects offered in the degree.

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 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.

• Written report on a food product concept and development (1200 words equivalent) (30%)
• Complete an applied food and nutrition skills practical work book (1500 words equivalent) (40%)
• Written report on a food product concept and development (1200 words equivalent) (30%)

Current study term: 28 May 23 to 27 Aug 23