1. Handbook
  2. Subjects
  3. A Taste of Europe: Melbourne Intensive
  4. Print

A Taste of Europe: Melbourne Intensive (EURO20007)

Undergraduate level 2Points: 12.5On Campus (Parkville)

You’re viewing the 2019 Handbook:
Or view archived Handbooks

Overview

Year of offer2019
Subject levelUndergraduate Level 2
Subject codeEURO20007
Campus
Parkville
Availability
Summer Term
FeesSubject EFTSL, Level, Discipline & Census Date

In this course students learn about a selection of European cuisines and how they have been plated up for consumption in Melbourne. Food and wine are often used to support national and regional identity. In the first part of this course, students will consider the relationship between gastronomy and identity. Students will be introduced to a range of key culinary concepts and practices and the way we talk about them. Through analysis of some of the key features of French, Italian and Spanish cuisines, students will consider how these countries’ culinary profiles speak to wider socio-political issues such as authenticity, food and space, cultural practices and the history of food and wine.

In the second part of this course, students will consider issues of “authenticity” in the way cuisines are plated up for consumption in Melbourne. This will require students to interrogate their assumptions and expectations about European foods and wines and to reflect on their personal experience of the “taste” of Europe.

Intended learning outcomes

On successful completion of this subject, students should:

  • have experienced first-hand the relationship between cuisine and identity formation;
  • be able to critically analyse key culinary texts, using theoretical frameworks relevant to food and wine studies;
  • be able to recognise the relationship between cultural production, such as cuisine, and identity formation;
  • have developed an understanding of specific historical and cultural issues and contexts;
  • understand the significance of authenticity and othering to food practices;
  • have developed the ability to evaluate the strength of theories, and develop an argument by reference to appropriate sources.

Generic skills

At the completion of this subject, students should:

  • have developed effective public speaking and written communication skills;
  • have acquired critical thinking and analytical skills;
  • have acquired an understanding of cultural, linguistic, national and transnational contexts;
  • have developed an international awareness and openness to the world;
  • have developed effective time management and planning skills.

Eligibility and requirements

Prerequisites

None

Corequisites

None

Non-allowed subjects

Code Name Teaching period Credit Points
EURO30006 A Taste of Europe: Melbourne Intensive
Summer Term
12.5

Core participation requirements

The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.

Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home

Assessment

Additional details

  • A 2000 word research essay due two weeks after the conclusion of the intensive [50%]
  • 5 x 250 words blogs, including critical analysis of each culinary culture and a fieldwork/site visit report throughout the intensive [30%]
  • A 15 minute class presentation (equivalent to 750 words) made during the intensive [20%]

Hurdle requirement: Students must attend a minimum of 75% of tutorials in order to pass this subject. All pieces of written work must be submitted to pass the subject.

Note: Assessment submitted late without an approved extension will be penalised at 10% per working day. In-class tasks missed without approval will not be marked.

Dates & times

  • Summer Term
    CoordinatorsJohn Hajek and Jacqueline Dutton
    Mode of deliveryOn Campus — Parkville
    Contact hours32.5 hours – 10 x 1-hour lectures and 7 x 1.5 hours tutorials taught over 2-week teaching period. An additional 12 hours of site visits, wine workshops, film screenings and learning support sessions will be scheduled.
    Total time commitment170 hours
    Teaching period11 February 2019 to 22 February 2019
    Last self-enrol date13 February 2019
    Census date22 February 2019
    Last date to withdraw without fail 1 March 2019
    Assessment period ends 8 March 2019

    Summer Term contact information

    jld@unimelb.edu.au (Jacqueline Dutton)

    j.hajek@unimelb.edu.au (John Hajek)

Time commitment details

170 hours

Further information

Last updated: 14 August 2019