dtn3gme gastronomy 301
GASTRONOMY 301: MULTICULTURALISM AND ETHNIC FOOD TRENDS
DTN3GME
2019
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 Allied Health,Human Serv & Sport
Credit points15
Subject Co-ordinatorEmma Stirling
Available to Study Abroad StudentsYes
Subject year levelYear Level 3 - UG
Exchange StudentsYes
Subject particulars
Subject rules
PrerequisitesN/A
Co-requisitesN/A
Incompatible subjects DTN310
Equivalent subjectsN/A
Special conditions Priority is given to students admitted in HZNDP - Bachelor of Applied Science and Master of Dietetic Practice for whom DTN3GME is core.
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.
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.
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.
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.
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.
Subject options
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Melbourne, 2019, Week 26-30, Day
Overview
Online enrolmentYes
Maximum enrolment size55
Enrolment information Quota due to limited capacity of demonstration kitchen theatrette. Merit based quota. Priority is given to students enrolled in HZNDP for whom DTN3GME is core, then to other students until the quota is reached.
Subject Instance Co-ordinatorEmma Stirling
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 29"
Unscheduled Online ClassWeek: 26 - 29
Two 3.0 hours unscheduled online class per study period on weekdays during the day from week 26 to week 29 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| One 1500 word food concept design | Students to develop a food product suitable for production and distribution at an ethnic food event. | 30 | 03, 04, 05 |
| One 1750 word report on food product concept and development | 40 | 01, 02, 03 | |
| 6-minute a recipe demonstration video (1250 word equivalent) | Students will be expected to produce a professional video for the public domain. Skills include: storyboarding, scripting and post-production (1250 word equivalent) | 30 | 03, 04, 05 |