| Type: | Postgraduate Subject |
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| Code: | NUTR71-106 |
| EFTSL: | 0.125 |
| Faculty: | Faculty of Health Sciences and Medicine |
| Semesters offered: |
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| Credit: | 10 |
| Study areas: |
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| Subject fees: |
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Description
The planning, operation, management, and evaluation of food service systems in a range of settings is a core practice area in nutrition and dietetics. This subject will critically examine and contrast the processes involved in the efficient and nutritious provision of food and nutrition services to a range of target populations and client groups. It focuses on the development of small- and large-scale food service operations, food service policies and procedures, menu planning, and recipe modification to achieve dietetic objectives. Factors influencing food choice and customer satisfaction will also be explored. Students will develop skills to manage and/or assist with the provision of meals within a range of institutions.
Subject details
Learning outcomes
- Collect, organise, and evaluate food-related information, with consideration of personal, population, and planetary health.
- Apply a socio-ecological and systems approach to examine nutrition and food-related innovations and quality improvements.
- Ensure nutritious, safe, and quality food provision which meets relevant industry regulations and standards.
- Evaluate the role of human and operational resources in food service, business, and systems.
- Apply quality, cost, allergen, and risk management processes relevant to food service
- Construct, modify, or review recipes, food products, and menus for a variety of settings, including healthcare institutions.
- Demonstrate effective communication, collaboration, and advocacy in accordance with professional conduct and ethical standards.
- Demonstrate feasible, evidence-based approaches to practice change, with consideration of the dietitian's role and scope.
Enrolment requirements
| Requisites: |
Nil |
|---|---|
| Assumed knowledge: |
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):
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| Restrictions: |
This subject is not available to
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure. |
Subject outlines
- September 2024 [Standard - Food Service, Business and Systems]
- September 2023 [Standard - Food Service, Business and Systems]
- September 2022 [Standard - Food Service Dietetics]
- September 2021 [Standard - Food Service Dietetics]
- September 2020 [Standard - Food Service Dietetics]
- September 2019 [Standard - Food Service Dietetics]
- September 2018 [Standard - Food Service Dietetics]
- September 2017 [Standard - Food Service Dietetics]
Subject dates
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September 2024
Standard Offering Enrolment opens: 14/07/2024 Semester start: 09/09/2024 Subject start: 09/09/2024 Cancellation 1: 23/09/2024 Cancellation 2: 30/09/2024 Last enrolment: 22/09/2024 Withdraw - Financial: 05/10/2024 Withdraw - Academic: 26/10/2024 Teaching census: 04/10/2024
| Standard Offering | |
|---|---|
| Enrolment opens: | 14/07/2024 |
| Semester start: | 09/09/2024 |
| Subject start: | 09/09/2024 |
| Cancellation 1: | 23/09/2024 |
| Cancellation 2: | 30/09/2024 |
| Last enrolment: | 22/09/2024 |
| Withdraw - Financial: | 05/10/2024 |
| Withdraw - Academic: | 26/10/2024 |
| Teaching census: | 04/10/2024 |