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Undergraduate | LTU-DTN310 | 2022

Advanced Food Skills

Course information for 2022 intake

View information for 2023 course intake

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.

Study method
Online & on-campus
100% online
Entry requirements
Part of a degree
12 weeks

HECS-HELP and FEE-HELP available

About this subject

  • Upon the completion of this subject 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 apply advanced food, gastronomy and nutrition skills to prepare and present a range of ethnic dishes.
    5. Develop, prepare and present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.

Entry requirements

Part of a degree

To enrol in this subject you must be accepted into one of the following degrees:


  • LAT-HUN-DEG-2022 - 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

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 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 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 - This subject is available through Open Universities Australia (OUA) and the course is restricted for enrolment. Single subject enrolments for restricted subjects are not available at OUA, please see for further information. 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.

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 degrees

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Bachelor of Food and Nutrition