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Unit of study_

Food Service Management - NTDT5305

Year - 2020

The course introduces students to the principles of Food Service Management including food service systems, food safety, food service across the continuum of care and special populations, accreditation and standards, menu and recipe development and assessment, nutrition promotion and marketing, and management in food service. Students gain knowledge, as well as practical skills in clinical, community, industry and commercial applications.

3 hour Lectures and 3 hour workshops on average per week

Practical task (30%), Major project (50%), Minor project (20%)


NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602


NTDT5307 and NTDT5608


Faculty: Science

Semester 2

24 Aug 2020

Department/School: Life and Environmental Sciences Academic Operations
Study Mode: Normal (lecture/lab/tutorial) day
Census Date: 28 Sep 2020
Unit of study level: Postgraduate
Credit points: 6.0
EFTSL: 0.125
Available for study abroad and exchange: Yes
Faculty/department permission required? No
More details
Unit of Study coordinator: Dr Luke Gemming
HECS Band: 2
Courses that offer this unit

Non-award/non-degree study If you wish to undertake one or more units of study (subjects) for your own interest but not towards a degree, you may enrol in single units as a non-award student. Cross-institutional study If you are from another Australian tertiary institution you may be permitted to undertake cross-institutional study in one or more units of study at the University of Sydney.

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