EURO30006 A Taste of Europe: Melbourne Intensive
University of Melbourne · Level 3 · 12.5 points · Runs in 2026: Summer.
- No final exam: all coursework
- About 3 class hours a week
Is EURO30006 hard?
EURO30006: About average. Makes it easier: No final exam. No student reviews yet — based on the Handbook only.
What you learn
A summer intensive on European food cultures and how they have been adapted in Melbourne.
After it you can
- Describe several European food traditions
- Link food to migration and identity
- Report on European food culture in Melbourne
What you need first
None
Can’t be taken together with
How it’s assessed
Assignments 25%, Presentations 20%, Reports and essays 55%
Student reviews and ratings
No student reviews yet — be the first to rate it.
Taken this subject? Rate it anonymously (difficulty, workload, marking, would you recommend it) and leave a tip for next year's students. Rate EURO30006
Quick answers
- When is EURO30006 offered?
- Runs in 2026: Summer.
- What do I need before taking EURO30006?
- No prerequisites.
- Does EURO30006 have a final exam?
- No, there is no final exam. Assessment: Assignments 25%, Presentations 20%, Reports and essays 55%.
- How many class hours a week does EURO30006 have?
- 3 h a week in class
- Can I take EURO30006 as breadth?
- Yes, for: Bachelor of Biomedicine, Bachelor of Design, Bachelor of Fine Arts (Acting), Bachelor of Fine Arts (Animation), Bachelor of Fine Arts (Dance), Bachelor of Fine Arts (Film and Television), Bachelor of Fine Arts (Music Theatre), Bachelor of Fine Arts (Production), Bachelor of Fine Arts (Screenwriting), Bachelor of Fine Arts (Theatre), Bachelor of Fine Arts (Visual Art), Bachelor of Music, Bachelor of Science.
- Can I rate EURO30006?
- Yes. If you've taken it, rate it anonymously on this page (difficulty, workload, marking, would you recommend it) and leave a tip for next year's students. Averages show once 3 students have rated it; tips are checked before they appear.
Source: University of Melbourne Handbook 2026
Always confirm in the official Handbook.
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