You are viewing this page as a domestic student.
Change to International

You are a domestic student if you are an Australian citizen, a New Zealand citizen or the holder of an Australian permanent visa.

You are an international student whether you are within or outside Australia and you do not meet the domestic student criteria.

Coronavirus (COVID-19): advice and support for the Bond community. Read more

NUTR71-106: Food Service Dietetics September 2019 [Standard]

General information

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.

Details

Academic unit:Faculty of Health Sciences and Medicine
Subject code:NUTR71-106
Subject title:Food Service Dietetics
Subject level:Postgraduate
Semester/Year:September 2019
Credit points:10

Delivery & attendance

Timetable: https://bond.edu.au/timetable
Delivery mode:

Standard

Workload items:
  • Lecture: x12 (Total hours: 24) - Weekly Lecture
  • Workshop: x12 (Total hours: 36) - Workshop
  • Personal Study Hours: x12 (Total hours: 60) - Recommended Study Hours
Attendance and learning activities: This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following Dietitians Association of Australia National Competency Standards are mapped to this subject – 1.1.1, 1.1.2, 1.2.1, 1.2.3, 1.3.2, 1.3.5, 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5, 1.5.1, 1.5.2, 1.5.3, 2.1.1, 2.1.3, 2.1.4, 2.2.1, 2.2.2, 2.2.3, 2.2.4, 2.3.1, 3.1.2, 3.1.3, 3.2.3, 3.2.4, 4.1.3, 4.1.4, 4.1.5, 4.2.2, 4.2.3, 4.3.1, 4.3.3, 4.3.5 The following ACEND core knowledge and competencies are mapped to this subject – KRDN1.1, KRDN1.2, KRDN1.3, CRDN1.1, CRDN1.2, CRDN1.3. CRDN1.6, KRDN21, KRDN 2.2, KRDN2.4, KRDN2.5, KRDN2.6, CRDN2.1, CRDN2.2, CRDN2.3, CRDN2.5, CRDN2.7, CRDN2.8, CRDN2.10, CRDN2.11, KRDN3.4, CRDN3.7, CRDN3.9, CRDN3.10, KRDN4.1, KRDN4.2, KRDN4.4, KRDN4.5, KRDN4.6, CRDN4.2, CRDN4.3, CRDN4.5, CRDN4.6, CRDN4.7, CRDN4.8, CRDN4.10

Resources

Prescribed resources:
  • Ruby Parker, Puckett (2012). Food Service Manual for Health Care Institutions. 4th, Chichester: Wiley 5
  • Livingston, G, (2012). Food service systems analysis, design and implementation.. Burlington: Elsevier Science
[email protected] & Email:[email protected] is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.

To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au

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):

Restrictions: ? This subject is not available to
  • Study Abroad Students

This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.

Assurance of learning

Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.

At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.

Program Learning Outcomes (PLOs)

Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.

Find your program

Subject Learning Outcomes (SLOs)

On successful completion of this subject the learner will be able to:
  1. Collect, organise, interpret and evaluate information obtained about a food service setting.
  2. Describe opportunities to improve nutrition and food standards within a food service institution.
  3. Implement activities to support delivery of quality nutrition and food standards within a food service outlet, organisation or institution.
  4. Describe and compare food service operations, food service systems and the role of food service dietetics across the continuum of care.
  5. Develop plans to provide safe and nutritious foods in a food service institution based on needs assessment and assessment.
  6. Describe the role of food service personnel in a variety of food service settings.
  7. Describe kitchen equipment and design, portion control, quality assurance, food safety and financial management of food service operations.
  8. Construct menu plans suitable for various food service operations and apply appropriate modifications to menus.
  9. Evaluate and disseminate results of food service interventions in an appropriate manner as per professional conduct, ethics and boundaries.

Assessment

Assessment details

TypeTask%Timing*Outcomes assessed
Skills Assignment The food systems assignment will consider several aspects of food service systems including a bulk cooking activity. 30% Progressive 1, 2, 3, 4, 5, 6, 7.
Essay Students will be required to conduct a menu review/assessment on a food service facility. 40% Week 10 1, 2, 3, 4, 5, 6, 7, 8, 9.
Computer-Aided Examination (Closed) The end-of-semester exam will include multiple choice, short answer and case-study questions. 30% Week 13 1, 2, 3, 4, 5, 6, 7, 8, 9.
  • * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
  • C = Students must reach a level of competency to successfully complete this assessment.

Assessment criteria

High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking.
Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas.
Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above.
Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment.
Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines.

Quality assurance

For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.

Study information

Submission procedures

Students must check the [email protected] subject site for detailed assessment information and submission procedures.

Policy on late submission and extensions

A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.

Policy on plagiarism

University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.

Bond University utilises Originality Reporting software to inform academic integrity.

Feedback on assessment

Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.

Disability support

If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.

Subject curriculum

Week 1 will cover the systems approach and needs assessment in FSD.

Week 2 will include applying food safety controls in food service systems, allergen management and a series of activities related to food regulations.

1, 2, 3, 5.

Week 2 will cover menu design, planning, bulk cooking activity preparation and standard recipes.

2, 3, 5, 7, 8.

Week 4 will include an overview of FSD management systems, HR, budgets and equipment.

2, 3, 4, 5, 6, 7, 9.

Week 5 will include an overview of menu reviews, costing and cost controls and risk management.

1, 2, 3, 5, 8, 9.

Week 6 will include an overview of FSD in hospital settings and residential aged care settings.

1, 2, 3, 4, 5, 6, 7, 8.

Week 7 will include a student-led bulk cooking activity and associated activities.

1, 2, 3, 5, 6, 7, 8, 9.

Week 8 will explore cultural considerations for FSD delivery and key communication forms & strategies.

Week 9 will cover evidence-based practice, data analysis and data mangement in FSD as well as subject-specific field trips.

1, 2, 3, 9.

Week 10 will cover consultancy in non-health institutions (e.g. government, child care, corrective facilities & commercial settings) and the responsibility of a foodservice dietitian in all settings.

1, 2, 3, 4, 6, 8, 9.

Week 11 will explore quality assurance, benchmarking and Environmental Sustainability.

1, 2, 3, 5, 9.

Week 12 will include the revision, case studies and application of core concepts in FSD.

1, 2, 3, 4, 5, 6, 7, 8, 9.
Approved on: Jul 28, 2020. Edition: 2.5
Last updated: Aug 12, 2020.