1 x 3-day intensive workshop once-only
1 x 1-day field trip once-only
1 x 4-week industry placement once-only
1 Admission into MND-Master of Nutrition and Dietetics
1a Admission into BND-Bachelor of Nutrition and Dietetics
1b Admission into HBNTD-Bachelor of Nutrition and Dietetics (Honours)
2 NUTD9163 - Clinical Nutrition and Dietetics
2a NUTD3106 - Clinical Nutrition and Dietetics
3 NUTD9161 - Communication and Nutrition Counselling
3a NUTD3104 - Communication and Nutritional Counselling
4 NUTD9167 - Food Service and Professional Practice
4a NUTD3109 - Food Service and Professional Practice
Must Satisfy: ((1 or 1a or 1b) and (2 or 2a) and (3 or 3a) and (4 or 4a))
Assumed knowledge
Students will be expected to have a good understanding of recommended dietary guidelines in health and disease.
Assignment(s); Placement, performance and presentation; On-line quizzes; Project(s)
Topic description
This topic introduces students to the core concepts, guidelines and policies necessary for provision of a safe and nutritious food supply as it applies to the food service of an organisation. Students will develop a thorough understanding of the role and function of food service systems, important aspects of menu planning and evaluation and the roles and responsibilities of food service personnel and key stakeholders.
Educational aims
The aim of this topic is to provide students with the opportunity to build on knowledge of concepts, guidelines and policies applicable to food service through simulated activities, field trips and a placement. The placement also provides an opportunity to further develop knowledge and skills and apply these in an authentic workplace setting.
Expected learning outcomes
On completion of this topic students will be able to;

  • Demonstrate an entry-level knowledge of food service systems including operational aspects.

  • Understand the roles and responsibilities of various food service personnel and other stakeholders and can communicate effectively to facilitate change.

  • Assess, evaluate and reflect on issues of relevance to food service systems and make feasible and appropriate recommendations.

  • Demonstrate a thorough understanding of appropriate and feasible quality control measures to ensure an efficient, safe and nutritious food service.

  • Demonstrate an ability to work independently, but where appropriate collaboratively, and communicate effectively across boundaries, including with food service personnel, stakeholders and colleagues.