NUT3009 Gastronomy and food in Italy
Faculty of Medicine, Nursing and Health Sciences
NUT3009 Gastronomy and food in Italy is a level 3, 6-credit-point, undergraduate unit from the Faculty of Medicine, Nursing and Health Sciences, offered in 2027 in Winter at Prato. It has no prerequisites.
- Credit points
- 6
- Offered in 2027
- Winter
- Prato
- Assessment
- No exam
- 3 tasks
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Requisites
Before NUT3009
No prerequisites or corequisites besides the enrolment rules below.
After NUT3009
No unit lists NUT3009 as a prerequisite in the 2027 handbook.
Enrolment rules
Students must have successfully passed 96 credit points of the Bachelor of Nutrition Science (M2001) prior to undertaking this elective unit.
Must be enrolled in the Bachelor of Nutrition Science M2001
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 in 2027
| Teaching period | Campus | Mode |
|---|---|---|
| Winter semester | Prato | Immers blk |
Assessment
- Oral Presentation and slide deck (10 minutes including 5 minutes questions)Presentation25%
- Three video diary submissions (incl. personal photographs, prompts, reflections, etc. (5 mins each)Portfolio45%
- Gastronomic communication promoting gastronomy tourism (3-5minutes / 800-1,000 words)Artefact30%
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should be able to:
- 1
Apply the principles of gastronomy through a historical and contemporary lens – exploring constructs including food history, culture, geography and the development of cuisine.
- 2
Examine food ingredients, food traditions and culinary practices in local food system contexts.
- 3
Translate the contributors of food enjoyment and the pleasures of the table to culinary experiences.
- 4
Appraise gastronomic communication modes and their roles in food culture transmission.
- 5
Analyse contemporary approaches to supporting gastronomic sustainability and slow food principles.
- 6
Reflect and communicate your perspectives and experiences of gastronomy in a global and personal context.
Workload and teaching
- Practical activities24 hours
- Seminars18 hours
- Workshops6 hours
- Applied sessions12 hours
- Lectures8 hours
- Tutorials6 hours
- Assessments18 hours
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
Contacts
- Chief Examiners
- Professor Janeane Dart
- Unit Coordinators
- Professor Janeane Dart
Common questions
What are the prerequisites for NUT3009?
NUT3009 has no prerequisites, but enrolment rules apply.
When is NUT3009 offered?
In 2027, NUT3009 runs in Winter at Prato.
Does NUT3009 have an exam?
No. NUT3009 has 3 assessment tasks and no exam.
More details
- Credit points
- 6
- Level
- 3
- Study level
- Undergraduate
- Faculty
- Faculty of Medicine, Nursing and Health Sciences
- Organisational unit
- Department of Nutrition, Dietetics and Food
- Type
- Coursework
- EFTSL
- 0.125
- Student contribution
- SCA Band 2
- Study abroad
- Not available
- Handbook years
- 2027