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.
Enrolments for this year have closed. Apply for 2023
Online & on-campus
- 29 May 2023
The third university established in Victoria, La Trobe University has a diverse community of more than 36,000 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.
Learn more about La Trobe.
QS Ranking 2022
Times Higher Education Ranking 2022
Our student advisors are here to guide you with:
- Enrolling and eligibility
- Fee and loan information
- Credit and recognition for prior learning
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 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.
- 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 https://www.latrobe.edu.au/study/apply/pathways/single-subject-entry 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.
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.
- Develop a food product suitable for production and distribution at an ethnic food event and present it in the practical intensive time (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
Textbook information is pending.