This subject requires you to do a practical placement, please see Additional Requirements for more information.
This subject requires on campus attendance. Refer to Additional Requirements for more information.
Advanced Food Skills
UndergraduateLTU-DTN3102025
Mix curiosity of culinary traditions with an understanding of modern techniques—cook it up in the kitchen, creating exciting flavours and drawing on ethnic food trends. Journey through world cuisines and see the impact of migration on Australian cooking.
Enrolments for this course are closed, but you may have other options to start studying now. Book a consultation to learn more.
- Study method
- Online & on-campus
- Assessments
- 100% online
- Entry requirements
- Part of a degree
- Duration
- 13 weeks
- Start dates
- 2 June 2025
- Loan available
- HECS-HELP and FEE-HELP available
Advanced Food Skills
About this subject
On successful completion you will be able to:
- Translate knowledge of nutrition science, Australian dietary guidelines and food laws, sustainability, food science, socio-ecological model of health, and latest evidence into recipes, dishes and special foods to address the National Health Priority Areas.
- Co-design recipes and dishes with culturally and linguistically diverse people and discuss the significance of food and eating across a range of cultures in Australia.
- Use food and cooking to deliver simple, safe and evidence-based nutrition messages, in line with the Australian Dietary guidelines, to a specific population.
- Reflect on own food knowledge and skills in relation to Aboriginal and Torres Strait Islander food and food practices and formulate relevant learning goals to inform future practice.
- Co-design of Recipes and Dishes
- Food and Culture
- Cooking Skills
- Nutrition Communication
- Food Safety
In this subject you will be able to advance your food skills by translating your skills and complex knowledge of nutrition science, public health principles and food systems into recipes and dishes for diverse populations using a variety of food and cooking techniques. You will also reflect on your food knowledge and food skills and how they impact on your current and future practice. This subject is delivered in a blended mode including online learning and a week-long block of intensive practical classes in a commercial kitchen in Melbourne.
- Draft cooking class plan for a dish aimed at delivering nutrition a message to a particular group (450 words equivalent). This is an early assessment piece. (15%)
- Revised cooking class plan after reflection and incorporation of feedback from assessment 1 submission (750 words equivalent). (25%)
- Complete an applied food and nutrition skills practical work book and reflections. This includes a showcase of co-designed recipe (1500 words equivalent). (35%)
- Production of recipe card (including food photography and cultural significance of the dish) (1000 words equiv). (25%)
For textbook details check your university's handbook, website or learning management system (LMS).
The third university established in Victoria, La Trobe University has a diverse community of more than 38,000 students and staff. Its commitment to excellence in teaching and research prepares students to make a bold and positive impact in today's global community. La Trobe provides Open Universities Australia with its core tenets, entrepreneurship and sustainability.
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- QS World University Ranking 2025, within Australia:
- 17
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- 15
Entry requirements
Part of a degree
To enrol in this subject you must be accepted into one of the following degrees:
Elective
- LAT-HUN-DEG-2025 - Bachelor of Food and Nutrition
Prior study
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 (Not currently available)
LTU-DTN102 (Not currently available)
- LTU-DTN1CFC-Chemistry Of Food And Cooking
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
Prerequisites: Students must be admitted in the following course: HBFN
This subject has a quota restriction. Enrolments are accepted until the quota of 54 students is reached.
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 Annie Lassemillante (a.lassemillante@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 - A good internet connection is required due to the online delivery.
Study load
- 0.125 EFTSL
- This is in the range of 10 to 12 hours of study each week.
Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.
Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.
Related degrees
Once you’ve completed this subject it can be credited towards one of the following courses
Bachelor of Food and Nutrition
UndergraduateLAT-HUN-DEG