1 x 2-hour lecture weekly 1 x 2-hour tutorial weekly
1 Admission into BND-Bachelor of Nutrition and Dietetics 1a Admission into BNS-Bachelor of Nutrition Science 2 4 of NUTD3101, NUTD3102, NUTD3103, NUTD3104 Must Satisfy: ((1 or 1a) and 2)
Assignment(s); Test(s); Tutorial presentation
This core topic builds on previous studies in nutrition and food science to develop knowledge and skills in food service management and professional practice. Students will use a systems approach to develop an understanding of food service in a range of settings. The topic provides students with an understanding of professionalism and theories and principles of organisation, leadership and management in order to practice effectively. It also introduces the relevant quality management principles and their application to food service and other dietetic practice areas.
Provide students with the theoretical knowledge of concepts, guidelines and policies applicable to food service
Introduce students to the theories and principles of leadership and management, organisational skills, quality improvement and professional behaviours relevant to the effective practice of nutrition and dietetics
Enable students to apply management skills and quality improvement principles to food service and other dietetic practice areas.
Expected learning outcomes
Demonstrate knowledge of food service systems including operational aspects, at a level appropriate for entry to the dietetic profession.
Demonstrate knowledge of menu planning and evaluation for general, diverse or therapeutic diets and apply this knowledge to develop menus that meet criteria of nutritional requirements, dietary guidelines, consumer needs and food preferences, safety, budgetary constraints, infrastructure and cultural acceptability.
Understand roles and responsibilities of various food service personnel and other stakeholders.
Demonstrate understanding of appropriate and feasible quality control measures to ensure an efficient, safe and nutritious food service.
Understand relevant theories of organisation, leadership, management, quality improvement and strategic planning in dietetic practice.
Apply knowledge of quality improvement management to develop recommendations for the review of systems or procedures.
Understand the context of workplace environments, including ethical and professional behaviour, leadership and advocacy.
Demonstrate an ability to work independently, and collaboratively, and communicate effectively across boundaries.
Key dates and timetable
Timetable details for 2019 are no longer published.
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