Warning! This subjects requires on campus attendance. Refer to Special Requirements for more information.
- 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
- Disscusion forum/Discussion Board
- Embedded Multimedia
- Online Quizzes/Tests
- Online assignment submission
- Study guide
- Audio-Video streaming
- Resources and Links
- Printable format materials
- Online Assessment
You must have successfully completed the following subject(s) before starting this subject:
- AttendanceDetails - This subject includes an intensive face-to-face block of approximately 11 business days at a commercial kitchen in Melbourne including lectures/tutorials, demonstrations and practicals that you will be required to attend.
- OtherDetails -
This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.
In this subject you will be exposed to a range of cultures and their cuisines, from traditions to modern day. Through interactive lectures/tutorials, demonstration and practical classes, and some online content you will develop an informed and critical understanding of migration and movement, dietary acculturation and food, ethnic identity and ethnic food trends. You will be able to assess the impact of these themes on health and nutrition of migrant groups in Australia and worldwide. You will be able to competently develop and cook recipes from a selection of cultural groups. Your learning in this subject will be assessed through the development of an ethnic food product suitable for production and distribution at an ethnic food event with supporting materials including a recipe demonstration video.
This subject includes an intensive face-to-face block of approximately 11 business days at a commercial kitchen in Melbourne including lectures/tutorials, demonstrations and practicals that you will be required to attend.
- Assignment 1 - Ethnic food product design (20%)
- Assignment 2 - Recipe Demonstration Video (40%)
- Assignment 3 - Develop food product concept (40%)