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NUTR71-117: Management and Leadership for Nutrition Professionals

Description

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.

Subject details

TypePostgraduate
CodeNUTR71-117
EFTSL0.125
FacultyFaculty of Health Sciences & Medicine
Credit10
Study areas
  • Health Sciences
Subject fees
  • Commencing in 2018: $3,703
  • Commencing in 2019: $3,870

Learning outcomes

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 s

Enrolment requirements

Requisites: ?

Pre-requisites: ?

Co-requisites: ?

There are no co-requisites.

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: ?
  • 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.

Subject outlines

Subject dates

Non-Standard Offering - Bond Week - Week 12
Enrolment opens15/07/2018
Semester start10/09/2018
Subject start03/09/2018
Cancellation 1?18/09/2018
Cancellation 2?22/09/2018
Last enrolment16/09/2018
Last withdrawal?02/10/2018
Teaching census?02/10/2018