Units / NUT3009
NUT3009 · Gastronomy and food in Italy
2027 Handbook6 credit pointsLevel 3Department of Nutrition, Dietetics and Food
Overview
This elective unit provides you with an immersive experience in a global context and an opportunity to explore food in a broader social, cultural, geographical and historical context. This unit will expand your knowledge of food, food traditions and culinary practices and enhance your skills in translating and communicating food knowledge. You will engage in immersive learning and teaching activities including field trips centred around exploring food, gastronomy and food culture in Italy. You will reflect on personal experiences and apply contemporary communication methods to showcase your learning.
Offerings
| Campus | Teaching period | Mode |
|---|---|---|
| Prato | Winter semester | Teaching mostly conducted outside of a classroom/campus environment and in a block (IMMERS-BLK) |
Assessment
The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.
| # | Assessment | Type | Weight | Hurdle |
|---|---|---|---|---|
| 1 | Oral Presentation and slide deck (10 minutes including 5 minutes questions) | Presentation | 25% | — |
| 2 | Three video diary submissions (incl. personal photographs, prompts, reflections, etc. (5 mins each) | Portfolio | 45% | — |
| 3 | Gastronomic communication promoting gastronomy tourism (3-5minutes / 800-1,000 words) | Artefact | 30% | — |
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Requisites
The Handbook lists no prerequisite, corequisite or prohibition for this unit.
Learning outcomes
- Apply the principles of gastronomy through a historical and contemporary lens – exploring constructs including food history, culture, geography and the development of cuisine.
- Examine food ingredients, food traditions and culinary practices in local food system contexts.
- Translate the contributors of food enjoyment and the pleasures of the table to culinary experiences.
- Appraise gastronomic communication modes and their roles in food culture transmission.
- Analyse contemporary approaches to supporting gastronomic sustainability and slow food principles.
- Reflect and communicate your perspectives and experiences of gastronomy in a global and personal context.
Workload
Unit accreditation procedure - Workload and credit points (section 2.4) Block placement over 3 weeks so 144 hours required over 3 weeks Deduct 48 hours for travel = 96 hours 32 hours per week x 3 weeks including: • 24 hours of teacher directed study per week including workshops, seminars and tutorials and applied and practical sessions (including field trips) • 6 hours per week x 3 weeks of self-directed study
| Activity | Duration |
|---|---|
| Practical activities | 24 hours |
| Seminars | 18 hours |
| Workshops | 6 hours |
| Applied sessions | 12 hours |
| Lectures | 8 hours |
| Tutorials | 6 hours |
| Assessments | 18 hours |
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