Undergraduate | LTU-DTN310 | 2023
Advanced Food Skills
Course information for 2023 intakeView information for 2024 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
- Start dates
- 29 May 2023,
- View 2024 dates
- Entry requirements
- Part of a degree
- 12 weeks
HECS-HELP and FEE-HELP available
Advanced Food Skills
About this subject
- 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's and skills in relation to Aboriginal and Torres Strait Islander food and food practices and formulate relevant learning goals to inform future practice.
- • 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.
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).
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Part of a degree
To enrol in this subject you must be accepted into one of the following degrees:
- LAT-HUN-DEG-2023 - Bachelor of Food and Nutrition
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 (Not currently 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 Annie Lassemillante (email@example.com) 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. A good internet connection is required due to the online delivery.
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.
Once you’ve completed this subject it can be credited towards one of the following courses