ADVANCED FOOD SKILLS

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Overview

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 abilities in the field of food preparation, nutrition and gastronomy.

Portfolio

Science, Health & Engineering (Pre 2022)

School

Subject coordinator

Sarah van Ewijk

Subject type

Undergraduate

Year level

Year Level 3 - UG

AQF level

Level 7 - Bachelor Degree

Available as elective

Available to study abroad / exchange students

Capstone subject
Capstones provide students with a way of integrating and applying knowledge and skills gained throughout their course.

Academic progress review - Schedule A subject

Subject instances

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Learning resources

Recommended - Book - Food and Culture

Career ready

Work based learning (placement):No

Subject intended learning outcomes

On successful completion you 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.

Learning activities

Face to face practical classes, online interactive lectures/tutorials and readings.

Enrolment rules

Special conditions

This subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance.

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. Students are responsible for costs associated with travel and accommodation while completing the intensive. 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.
This is one of the core-choice subjects in 3rd Year and spaces are limited.
A good internet connection is required due to the online delivery.

Special conditions

Requisite rules

Prerequisites: Must be admitted in one of the following: HBFN, HBFNX or HOUA and must have passed DTN102, CHM102

Requisites

Incompatible

Quota information

Quota management strategy: Merit based quota management

Quota reason:Quota due to limited capacity of demonstration kitchen theatrette.

Quota - conditions or rules:

Priority will be given to students enrolled in the HBFN at La Trobe.

Priority is also given to students intending to apply for postgraduate dietetics programs, and are close to completion of their degree

Handbook