This subject focuses on developing and consolidating leadership and management skills for nutrition professionals, consistent with relevant professional competency standards. Students will develop advanced competencies relevant to the innovative and entrepreneurial practice of nutrition and dietetics, including effective business plan and business case development. Students will explore influences on effective health care and service delivery, management and leadership theories, and will be challenged to understand and critique core concepts including organisational structure and culture, organisational change, and conflict resolution. Learning will be facilitated through seminars and workshops which include active engagement with established nutrition leaders and entrepreneurs. Employability concepts including the presentation of a professional portfolio that effectively summarises competency attainment, skills in writing selection criteria and interview techniques will also be covered.
|Faculty||Faculty of Health Sciences & Medicine|
1. Understand and apply organisational and management theory to the practice of nutrition and dietetics. 2. Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention. 3. Demonstrate effective communication and advocacy skills to positively influence health care services and the wider health and nutrition environment. 4. Develop a business plan that effectively identifies problems and proposes solutions in nutrition and dietetics practice, with consideration to marketing, professional credibility, and sustainable collaborative relationships and networks. 5. Demonstrate an entrepreneurial and innovative approach to the practice of nutrition and dietetics. 6. Demonstrate career development skills to initiate and maintain a career in nutrition and dietetics. 7. Demonstrate competence (knowledge, skills and attitudes) as required for safe practice as an entry-level dietitian across the dominant areas of practice (e.g. medical nutrition therapy, food service management, and community and public health nutrition).
There are no co-requisites.
Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.
Assumed Prior Learning (or equivalent):
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.
Future offerings not yet planned.