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Land Food and Culture (AUST10002)

Undergraduate level 1Points: 12.5On Campus (Dookie)

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Overview

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Semester 1
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This is a multidisciplinary subject covering scientific and social sciences connecting students with the land, its place in food production and indigenous cultural heritage. Students will gain an understanding of natural environment and the need for sustainable management practices particularly in relation to food production. Indigenous food production techniques will be contrasted with contemporary techniques evaluating how sustainable practices can be improved. The subject will include co-lectures from a range of scholars, elders and industry leaders providing students with in-depth experiences, perspectives and knowledge. 

Development of students’ academic skill is embedded in this subject through ensuring assessment tasks will utilise and apply academic skills acquired in other subjects in the Diploma in General Studies Extended Program.

Intended learning outcomes

On completion of this subject, students should be able to:

  • Engage with and develop knowledge of Indigenous culture, history and identity
  • Understand the ways in which Indigenous history, identity and culture connect with the land and environment
  • Understand and evaluate changing food production from traditional cultures to contemporary practices
  • Identify and analyse Indigenous contributions to knowledge in scientific and environmental practices
  • Understand why some social and environment problems require interdisciplinary forms of critical thinking
  • Demonstrate ability to effectively communicate the connection between indigenous cultures, the land, environment and sustainability in a variety of media to a wide range of audiences

Generic skills

  • The capacity for independent thought critical thought and inquiry
  • The ability to engage in self-directed learning
  • Enhanced ability to communicate ideas effectively in both written and oral formats
  • Collaborative skills and the ability to work as part of a team
  • Enhanced appreciation of the need for sustainable practices

Last updated: 21 February 2025