dtn3gme gastronomy 301
GASTRONOMY 301: MULTICULTURALISM AND ETHNIC FOOD TRENDS
DTN3GME
2016
Credit points: 15
Subject outline
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.
SchoolSchool of Allied Health
Credit points15
Subject Co-ordinatorSharon Croxford
Available to Study Abroad StudentsYes
Subject year levelYear Level 3 - UG
Exchange StudentsYes
Subject particulars
Subject rules
PrerequisitesN/A
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Food and Culture, 6th edition | Recommended | Kittler, P,G., Sucher, K,P. and Nelms M. 2012 | Wadsworth Cengage Learning, Belmont, California. |
| Readings | Food and Nutrition throughout Life | Recommended | Croxford, S. et al. 2015 | Allen & Unwin, Crow's Nest, Sydney |
Graduate capabilities & intended learning outcomes
01. Critically discuss migration and movement within the Australian and worldwide context and its impact on culinary culture, health and nutrition.
- Activities:
- Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
02. Discuss the significance of food as an element of cultural identity for migrant groups in Australia and worldwide.
- Activities:
- Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
03. Recognise a range of ingredients, understanding their uses in food preparation and cooking and their cultural significance.
- Activities:
- Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
04. Develop advanced skills in recipe development and food preparation of a variety of multicultural dishes from traditions to modern day.
- Activities:
- Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
05. Develop, prepare an present an ethnic food and supporting materials that demonstrates understanding of ethnic food trends in Australia.
- Activities:
- Face to face interactive lectures/tutorials/demonstrations and practical classes, readings, online learning.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Cultural Literacy)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Inquiry and Analytical Skills(Critical Thinking,Creative Problem-solving,Inquiry/Research)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
Subject options
Select to view your study options…
Other Site, 2016, Week 26-30, Day
Overview
Online enrolmentYes
Maximum enrolment size60
Enrolment information Teaching venue space, demonstration kitchen theatrette limited to 60 Enrollment of students in HZNDP enrolled first as core subject then open as elective until quota reached.
Subject Instance Co-ordinatorSharon Croxford
Class requirements
PracticalWeek: 26 - 29
Eight 3.0 hours practical per study period on weekdays during the day from week 26 to week 29 and delivered via face-to-face.
"8 x 3-hour practical kitchen classes between Thursday in week 26 to Tuesday in week 29. Note also that two practical sessions will be held 4.30-7.30 pm due to kitchen and teaching staff availability."
Lecture/WorkshopWeek: 26 - 29
Nine 3.0 hours lecture/workshop per study period on weekdays during the day from week 26 to week 29 and delivered via face-to-face.
"9 x 3-hour lecture/workshop/demonstration between Thursday in week 26 to Tuesday in week 299"
TutorialWeek: 26 - 29
Two 3.0 hours tutorial per study period on weekdays during the day from week 26 to week 29 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Develop a food product suitable for production and distribution at an ethnic food event. | 20 | 03, 04, 05 | |
| Develop a food product concept based on research into a culture and emerging ethnic food trends. | 40 | 01, 02, 03 | |
| Produce a recipe demonstration video for posting on the internet. | 40 | 03, 04, 05 |