Enrolments for 2018 have closed.
This subject requires on campus attendance. Refer to Additional Requirements for more information.
Advanced Food Skills
Undergraduate | LTU-DTN310 | 2018
Course information for 2018 intake View 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
- Assessments
- 100% online
- Entry requirements
- Part of a degree
- Duration
- -
HECS-HELP and FEE-HELP available
Advanced Food Skills
About this subject
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 food preparation of a variety of multicultural dishes from traditions to modern day
- develop, prepare and present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.
- 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 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 ability to select and apply industry best practice methods and technologies in the field of food, nutrition and gastronomy
- Ethnic food product design (20%)
- Recipe Demonstration Video (40%)
- Develop food product concept (40%)
For textbook details check your university's handbook, website or learning management system (LMS).
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Entry requirements
Part of a degree
To enrol in this subject you must be accepted into one of the following degrees:
Elective
- LAT-HUN-DEG-2018 - Bachelor of Food and Nutrition
Prior study
You must have successfully completed the following subject(s) before starting this subject:
Additional requirements
- Attendance requirements - 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.
- Other requirements -
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.
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 courses
UndergraduateLAT-HUN-DEG