Warning! This subjects requires on campus attendance. Refer to Special Requirements for more information.
Warning! This subject requires you to do a practical placement, please see Special Requirements for more information.
Advanced Food Skills
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.
Your upfront cost: $0
Online & on-campus
- 30 May 2022
QS RANKING 2022
Times Higher Education Ranking 2022
Upon the completion of this subject students will be able to:
- critically discuss migration and movement within the Australian and worldwide context and its impact on culinary culture, health and nutrition;
- discuss the significance of food as an element of cultural identity for migrant groups in Australia and worldwide;
- recognise a range of ingredients, understanding their uses in food preparation and cooking and their cultural significance;
- Develop advanced skills in recipe development and apply advanced food, gastronomy and nutrition skills to prepare and present a range of ethnic dishes;
- develop, prepare and present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.
- 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-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)
Please note: This subject has a limited enrolment capacity and approval is required prior to enrolling. Students must email firstname.lastname@example.org, for approval prior to enrolling with OUA. Please note that your enrolment in this subject is conditional on successful completion of 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.
- 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 - 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. 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 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: 29 May 22 to 28 Aug 22
Textbook information is pending.